Try not to eat during the acute attack period. Gout is a systemic chronic metabolic disease caused by abnormal purine metabolism and increased uric acid content in the blood.
In order to reduce the incidence of gout, patients need to strictly control the purine content in their diet. The table below lists the purine content of various foods and can be used as a reference for daily diet. Purine is a substance found in the human body, and basically all foods contain purine. When purine is eaten, it is broken down into uric acid and excreted. When too much purine is taken in and cannot be excreted from the body in time, the concentration of uric acid in the blood will be too high, causing gout. To prevent gout attacks, you must follow a low-purine diet. High-purine meats.
Generally speaking, the purine concentration in meat is higher. Such as animal offal: liver, kidney, heart, animal brain, etc.; seafood: sardines, carp, crucian carp, cod, bass, barracuda, flounder, eel, roe, shrimp, shells, etc.; poultry: goose, chicken, duck, Pigeon, quail, beef, smoked pork, etc. Some thick gravies and minced meats are also foods that gout sufferers should avoid.
Purine is the most important ingredient that gout patients should pay attention to. Common foods high in purine include soy products, meat and fungi, such as soybeans, dried beans such as mung and red beans, kidney beans and broad beans, including bean sprouts. However, highly diluted soy products, such as tofu and dried beans, can be consumed in small amounts. The purine content in meat is also high. The purine content in animal offal is high and should not be eaten. Broth and meat fillings should be eaten in small amounts. The purine content in dried lentils is high, but fungi such as Coprinus comatus and Pleurotus eryngii are not suitable for consumption. You can order as many places as you want to eat.
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