Gout diet

Foods with high purine content should be restricted. In the past, it was advocated to use a purine-free diet or strictly limit foods rich in purine. While limiting purine, it also limits protein. Long-term consumption has a negative effect on systemic nutrition. At present, it is advocated to determine the purine content in the diet according to different situations and limit foods with high purine content. In acute gout, the daily amount of purine should be controlled below 150 mg to avoid increasing the intake of exogenous purine. It is forbidden to eat foods with high purine content, such as liver, loin, pancreas, sardines, anchovies, gill fish, mackerel, gravy, shrimp, broth, lentils and dried beans.

(2) limit fat intake. In order to promote the normal excretion of uric acid, it is recommended to use moderate or small amounts of fat, which is generally controlled at about 50 grams per day. When cooking meat, you should first blanch it with water, so that the purine in the meat can be partially discharged, thus reducing the amount of purine in the meat. While limiting the total calories, the patient's weight will change, but it should not be reduced too much, because sudden reduction of calorie intake will lead to ketonemia. The accidental discharge of ketone and uric acid can reduce uric acid excretion and promote acute gout attack.

(3) supplement the right amount of carbohydrates. The main source of heat should be plant food, such as flour and rice, but don't overdo it, because sugar can increase the production and excretion of uric acid.