Blood uric acid comes from purine, and exogenous purine is eaten. Although it only accounts for about 20% of the total uric acid in human body, it is still critical because it is relatively easy to control.

Middle-aged men who are at the peak of their careers and eat a lot at social gatherings and dinners, especially those with high blood uric acid, should be extra careful and insist on avoiding a high purine diet.

1. Judging the high purine diet by taste.

Purine is a substance existing in the nucleus, so basically any food contains purine more or less. Generally, the more cells in food, the higher the purine content. On the other hand, foods containing only one cell, such as eggs, have very low purine levels, no matter how big they are.

Of course, you are not a fairy, and you can't calculate the purine content by counting the number of cells in food. What should I do?

Your taste instinct may help you: one of the characteristics of high-purity food is "freshness", and the more delicious the food, the higher the purine content may be. In fact, purine itself is also one of the indicators of freshness.

Speaking of which, maybe you can already guess a thing or two. Yes, that's right. Animal viscera, various seafood and thick soup gravy are all "classic" foods with high purine content.

2. Carefully divide the purine content of food according to science.

But the feeling is not always reliable, and we need scientific standards to carefully divide the purine level of food:

Category I: Foods with high purine content (per 1000 g 1000 mg).

Mainly animal viscera (especially liver), thick soup and gravy (hot pot), fish eggs, sardines, brains, yeast and so on.

Category II: Moderate purine food (containing 75–100g of purine).

Freshwater fish such as perch, marine fish such as cod, shellfish, eel and eel, smoked ham, pork, beef, rabbit meat, deer liver, poultry, etc.

The third category: low purine food (per kloc-0/00g food contains purine.

Herring, tuna, white fish, lobster, crab, oyster, ham, mutton, chicken, cereal, bread, coarse grains, asparagus, cauliflower, green beans, peas, kidney beans, spinach, dried bean curd, etc.

The fourth category: extremely low purine food.

All kinds of fruits, dried fruits, sugar, eggs, milk, soda, tea, coffee, chocolate, all kinds of oils, peanut butter, jam and so on.

3. Food choice of gout patients

(1) food choices and taboos

Patients with gout and hyperuricemia should concentrate on the third and fourth kinds of food in their daily diet, and the first kind of food should be avoided.

(2) the choice between animal food and plant food

In addition, recent studies have found that animal purines are more harmful than plant purines in high purine foods with the same purine level. Although mushrooms do not belong to plants, they are also classified as plant purines. Another epidemiological study even thinks that plant purine seems harmless, on the contrary, it is beneficial, but this has not been recognized by international authorities and needs careful observation.

(3) High-sugar foods are worthy of vigilance.

In particular, it should be pointed out that the fourth ultra-low purine food seems to be safe, but the high-sugar food contained in it needs special vigilance.

Although high-sugar foods and drinks are hardly a problem from the point of view of purine, recent research shows that high sugar also has an amazing effect of improving blood uric acid level-the more sugar you eat, the higher the blood uric acid level. The underlying mechanism of this phenomenon is still unclear, but it is enough to remind yourself to reduce the intake of high-sugar foods in daily life, especially carbonated drinks and other fruit juice soft drinks containing a lot of high fructose syrup.

(4) actual intake

In addition, we need to pay more attention to the fact that although the purine level in food is calculated by the amount of purine per 100 g, in the actual health advice operation, we should not only examine the influence of a certain food on gout through numerical comparison, but also consider the actual intake of this food in catering.

This is more prominent in another kind of food: alcoholic drinks.

Gout, can I drink fine drinks?

Purine content in alcoholic beverages is calculated by milligrams of purine per 100 ml. According to the Japanese public welfare consortium? According to the data of Gout Consortium, the purine content of the most common alcoholic beverages in social catering is:

Japanese shochu: almost zero mg/ 100 ml.

Whiskey: 0. 1mg/ 100ml.

Brandy: 0.4 mg/100 ml

Sake: 1.2mg/ 100ml

Wine: 0.4mg/ 100ml.

Beer: 5-6mg/ 100ml.

Shaoxing wine (yellow rice wine):11.6 mg/100 ml.

It can be seen that high-alcohol liquor is generally no problem with purine and wine is no problem, but beer and yellow wine are "forbidden areas" for high-risk groups. Beer, in particular, is not as good as yellow rice wine in terms of unit value, but it is particularly refreshing because the alcohol content of beer is far less than that of yellow rice wine and it contains carbonated gas. When compared with visceral meat and seafood, it is very delicious, and it is often impossible to drink one cup after another, which eventually leads to the overall purine intake is often much higher than that of yellow rice wine.

By the way, the incidence of gout in Qingdao ranks first in the country. Among them, the incidence of gout in adult men is as high as 2.2%, which is much higher than the national 0.96%. One of the reasons is that Qingdao is near the sea and rich in seafood. Qingdao men especially like beer and seafood.

Then the question comes: just because beer and seafood are high purine foods, is the total purine content too high after adding them together?

Not exactly.

Of course, it is true that the total purine is high, but there is another point that many people may not think of: alcohol will increase the concentration of blood lactic acid during the metabolism in the human body, which will inhibit the excretion of uric acid in the kidney. Others cause ketosis due to excessive drinking, and uric acid excretion is more inhibited. Although the mechanism of alcohol on serum uric acid needs further study, the role of alcohol in fueling high purine foods has attracted enough attention.

Gout, other lifestyle intervention

There are two more important points.

1. greatly increase the total daily drinking water, and it is better to drink a small amount for many times at a time. Don't wait until you feel thirsty.

The reason is simple: promoting uric acid excretion.

But also pay attention to the method:

(1) Drink pure water, not soft drinks or coffee.

(2) Don't drink seawater before going to bed, so as not to increase the burden on the kidneys during sleep.

2. Stick to moderate exercise (but don't overdo it).

Exercise can also promote uric acid excretion, and at the same time prevent gout and hyperuricemia, another risk factor: obesity.

Finally, once again, shut your mouth.

Avoid high purine foods: animal offal, seafood and fish eggs, thick soup and gravy.

Beware of alcoholic beverages: avoid beer and yellow wine, and red wine is relatively better.

Drink less drinks: drink less carbonated drinks and fruit juice soft drinks containing high fructose syrup.

Can understand your mood: these three things are really charming, how uncomfortable it will be if you don't touch them!

But you must do it-don't drift in purine for your body!