For gout patients, it is mainly to reduce the source of uric acid in the diet, that is, to limit the intake of high purine foods, which mainly include animal viscera, seafood and some meat, mainly pork, beef and mutton.
Vegetables are not high purine foods, and gout patients can eat more vegetables and fruits at the same time; It is recommended to drink more water every day to ensure that the urine volume is 2000 ~ 3000ml, which is helpful to promote the excretion of uric acid. For overweight patients, we should actively exercise and control their weight. At the same time, ventilated patients should adhere to the treatment of uric acid lowering drugs.
Reasonable adjustment of diet structure of gout patients plays a very important role in reducing the increase of serum uric acid. Limit the intake of foods containing more purines, such as beer and seafood. You can eat more green vegetables, such as Chinese cabbage, Chinese cabbage, potato, taro, radish, wax gourd, towel gourd, cucumber, etc. These are all vegetables with low purine content and diuretic effect, which is an ideal choice. Spinach, green leafy vegetables, asparagus, cauliflower, broccoli and other cruciferous vegetables have low purine content, so you can eat them safely as long as you don't overeat. Usually you can eat mushrooms, tremella, fungus, and purine, but most of them need to be soaked before eating, and the dosage is small, so you can eat them at ordinary times.