High uric acid can eat onions.

Eating purine-rich vegetables, such as leeks, cauliflower, pea sprouts, lentils, fungi, etc., does not increase blood uric acid levels and the incidence of gout. Eating a large amount of vegetables can alkalize urine and is beneficial. Uric acid is excreted, thereby lowering blood uric acid levels.

There is no limit to vegetables, the more the better. Since vegetables are not restricted, onions can be eaten.

Extended information:

Dietary taboos for high uric acid

1. Don’t eat: sugary drinks

In recent years, there are concerns about the dietary treatment of gout A recent study found new dietary risk factors for gout - sugary drinks and fruit juices. Their risk of gout is even as high as that of liquor and beer.

The reason is related to the fructose in the high fructose syrup component. High fructose corn syrup is often used as a nutritional sweetener in carbonated drinks, fruit drinks, sports drinks, syrups, jellies and other sugar-containing products.

Fructose can not only be metabolized in the body to produce adenosine monophosphate, a substrate of the uric acid synthesis bypass pathway, which promotes the increase of uric acid synthesis, but can also increase insulin resistance and circulating insulin levels, reducing uric acid excretion. Therefore, gout patients should avoid beverages and foods sweetened with high fructose corn syrup.

In addition, it is also recommended that gout patients eat less fruits with high fructose content such as apples, figs, oranges, lychees, persimmons, longans, bananas, bayberries, and pomegranates.

2. Try to eat less: seafood and beer

Seafood has high purine content, which can lead to increased blood uric acid levels and an increased risk of developing gout in the long term, such as seafood soup, Squid, cuttlefish, etc. should be eaten as little as possible.

Alcohol is also a common trigger of gout attacks, among which beer has the strongest correlation with the onset of gout. Liquor can also increase the risk of gout, while moderate consumption of red wine does not increase the incidence of gout.

If uric acid levels are high, try to eat less seafood and drink less alcohol, preferably no beer.

3. Limit eating: pork, beef, and mutton red meat

Research also found that red meat and white meat in meat have different effects on gout. Red meat refers to the meat of mammals such as pork, beef, and mutton, while white meat refers to fish and poultry meat.

Red meat occupies an important position in the traditional dietary structure. It is not only rich in purines, but also rich in saturated fatty acids and cholesterol, which increases the risk of gout and cardiovascular disease. Therefore, gout patients should limit pork. , beef, mutton and other red meat intake.

When eating meat, you should pay attention to the cooking method, such as boiling the meat in soup, and eating only the meat without drinking the soup can also reduce the entry of purine into the body. The skin of poultry such as chickens, ducks and geese has high purine content, and the subcutaneous tissue is rich in fat. The skin should be removed when eating poultry food.

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