Gout is a disease that causes tissue damage due to disorders of purine metabolism and reduced uric acid excretion, resulting in an increase in uric acid in the blood. Some people only have hyperuricemia and have no symptoms, while many people with high uric acid will further develop and develop acute attacks of arthritis, and some may lead to joint deformities, kidney stones, and renal parenchymal lesions.

10% to 25% of gout patients have a family history of gout, which is more often caused by a high-purine diet, frequent drinking, obesity, high blood pressure, and taking diuretics. In addition to drug treatment, it is more important for patients to control their diet and limit the intake of high-purine, high-calorie, and high-protein foods to reduce serum uric acid levels; drinking more water can reduce the deposition of urate in the body and prevent uric acid It plays an important role in stone formation and preventing or reducing acute attacks of gout. Foods can be divided into four categories according to the amount of purine they contain:

The first category is foods containing high amounts of purine, that is, every 100 grams of food contains 151 to 1,000 mg of purine. Such as liver, kidney, heart, brain, pancreas, intestine and other animal offal; soybeans, meat fillings, broth, meat stew; anchovies, hairtail, sardines, carp, oysters, fish eggs, yeast powder, black beans, etc.

The second category is food containing higher purine, that is, every 100 grams of food contains 75 to 150 mg of purine. Such as carp, bass, eel, eel, shrimp, crab and shellfish, chicken, duck, goose, quail, rabbit meat, turkey, beef, pig and sheep meat, etc.

The third category is food with moderate purine, that is, food containing less than 75 mg of purine per 100 grams of food. Such as oatmeal, bread, wheat bran, cauliflower, green beans, peas, spinach, mushrooms, herring, white fish, anchovies, lobster, crab, ham, goat meat, beef soup, sesame seeds, melon seeds, chestnuts, fungus, etc.

The fourth category is foods containing very low or no purine, such as polished rice, fortified flour, corn, soda crackers, steamed buns, noodles, milk, yogurt, eggs, sugar, cabbage, carrots, potatoes, Pickles, sweet potatoes, pickles, cucumbers, eggplants, celery, jack beans, pumpkins, sugar and candies, tea, coffee, soda, cocoa, chocolate, etc. in beverages.

Gout patients should avoid eating foods containing more than 150 mg of purine per 100 grams. Foods containing 75 to 150 mg of purine per 100 grams should be eaten at most twice a week; they can usually eat foods containing 75 to 150 mg of purine per 100 grams. Foods containing less than 75 mg of purine.

Eating more low-purine vegetables can not only promote the excretion of uric acid, but also provide rich vitamins and inorganic salts, which is beneficial to the recovery of gout. According to a study in Taiwan, even if you eat vegetables such as mushrooms, broccoli, green beans, spinach, and peas that contain more purines, because they contain more dietary fiber, folic acid, and vitamin C, they have a protective effect on gout patients. , so the attacks can be reduced. The main components of most fruits are water, sugars (carbohydrates), vitamins, dietary fiber and minerals, and the purine content is small. Therefore, for gout patients, fruits are not taboo, and cherries are the only one. Fruits that can lower uric acid.

The foods suitable for gout patients are mainly: including rice, bread, polenta, noodles and other cereals; high-protein foods such as milk, various cheeses and eggs.

According to American research reports, drinking 2 cups of milk a day (220 ml per cup) can reduce the incidence of gout by 50%; gout patients can only eat Category 4 foods when they have symptoms. If uric acid can be controlled When the time comes, you can expand to the third category, and you can also eat a small amount of vegetables from the second category, but do not eat the first category. It is best to drink boiled water, but you can also drink tea, juice, soda, chocolate and cocoa tea.

Patients should drink more water. If they have good heart and kidney function, the total daily fluid intake can reach 2500-3000 ml, so that the urine output reaches more than 2000 ml per day, and use more water to dilute the urine. of uric acid, preventing the formation of stones. To prevent urine concentration, it is best for patients to drink water before going to bed or in the middle of the night.

Gout patients should quit drinking, because drinking alcohol can easily accumulate lactic acid in the body. Lactic acid has a competitive inhibitory effect on the excretion of uric acid, which is not conducive to the excretion of uric acid. If you drink alcohol (especially beer) and eat high-quality foods at the same time, A purine diet, such as eating shrimp, will mostly cause joint pain and swelling.

Although yogurt does not contain high purine, it does contain more lactic acid, so it is not advisable to eat more.

After being metabolized in the body, theophylline does not form urate and will not produce gout stones, so you can drink it, but do not drink strong tea; you should eat as little sucrose and candy as possible, because half of the products after their catabolism are It is fructose, and fructose can increase the production of uric acid. Honey also contains high fructose, so it is not advisable to eat too much.

Although coffee contains very little purine, it does contain caffeine, a strong stimulant, which can easily lead to side effects such as insomnia, heart palpitations, and increased blood pressure. Therefore, gout patients should not drink coffee drinks.

Reasonable cooking methods can reduce the amount of purine in food. For example, boiling meat and poultry in water first, allowing the purine to dissolve in the soup, discarding the soup, taking it out and then cooking can reduce the intake of purine. This will It is a good way for gout patients to satisfy their cravings, but they should not eat too much.

Because condiments such as chili, mustard, ginger, curry, and pepper can excite the autonomic nerves and induce acute attacks of gout, their use should be avoided as much as possible.

In addition to controlling purine intake, gout patients should also limit carbohydrate and fat intake (energy intake per kilogram of body weight per day is 20 to 25 kcal), because only by controlling weight , Only by reducing body weight can uric acidemia be improved. However, consuming too much energy can easily lead to obesity, making uric acid levels difficult to control. Therefore, gout patients need to eat less sweets and drinks, avoid eating too many particularly sweet fruits, and control total energy. intake to keep your weight within the standard range.

It is advisable for patients with gout to consume vegetable oil, because the purine content in vegetable oil is less than that in meat oil.

As long as the above dietary principles are followed and persisted, most patients can reduce the level of uric acid in the plasma and reduce gout attacks.