1. Can you eat ribs for gout?
Gout can't eat ribs, because bone soup is high in fat and purine. After taking it, the patient will cause excessive uric acid in the body and aggravate the patient's condition. Gout patients should eat more foods with low purine, eat less foods with medium purine, and do not eat foods with high purine.
2. Gout diet rules
1. put an end to the intake of high purine food. Foods containing high purine foods are easy to cause and aggravate gout symptoms, so be sure to close the entrance. Foods high in purine mainly include: animal viscera (including heart, liver, intestine and belly), soybeans, mushrooms, thick soup, marine fish, shellfish and yeast.
2. Put an end to the intake of alcoholic beverages. Drinking alcohol is an important factor inducing acute gout, so drinking alcohol must be eliminated. Alcoholic beverages mainly include: white wine, beer, wine, dry red wine, thick wine, fermented grains and so on.
3. Reduce the intake of moderate purine foods. Although moderate purine foods can't be induced quickly, they can't be eaten more and should be reduced as much as possible. These foods mainly include chicken, goose, pork, beef, grass carp, carp, cashew nuts, peanuts, lentils, spinach, asparagus, mushrooms and celery.
Diet is one of the main sources of purine and uric acid, so we should try to eat less purine foods, while high purine foods must be strictly controlled.
Three. Five misunderstandings of gout diet
Gout is actually a metabolic disorder in protein. The synthesis or excretion of uric acid increases or decreases, leading to hyperuricemia. When the blood uric acid concentration is too high, uric acid is deposited in the form of sodium salt in joints, soft tissues, cartilage and kidneys, causing inflammatory reaction of foreign bodies in tissues. Uric acid is metabolized by purine. Normal people only take about 20% purine from their diet, and the rest purine is produced in the process of metabolism. Although the purine intake from food is small, it is rarely used by the body, and most of it is decomposed into uric acid, so the influence of purine obtained from diet on uric acid level can not be ignored. A reasonable diet is conducive to the rehabilitation of gout patients, while an unreasonable diet will make the condition of gout patients worse. The following are some common dietary misunderstandings of gout patients:
Myth 1: There is no need to control the total energy intake.
Some patients think that the dietary principle of gout is to eat foods with high purine content as little as possible, and there is no special requirement for the total energy intake every day.
Analysis: This understanding is incorrect. Body mass index is positively correlated with hyperuricemia, so for obese or overweight gout patients, in addition to limiting foods with high purine content, total energy intake should be controlled every day. The daily energy intake can be reduced by 10%~ 15%, and the monthly weight can be reduced by about 0.5~ 1 kg, and the weight gradually drops to the ideal range. During this period, do not lose weight too fast, otherwise it will easily lead to acute gout attack.
Suggestion: For obese or overweight gout patients, the daily total dietary energy intake can be calculated at 20~25 kilocalories per kilogram of standard weight, and the energy supply ratio of protein and fat should be appropriately reduced.
Myth 2: equate animal food with high purine food
Some patients think that animal foods are all high purine foods, so they stay away from animal foods such as fish, eggs and milk in their own recipes.
Analysis: This understanding is incorrect. Animal food refers to fish, meat, eggs, milk and other foods, which are rich in protein, fat, carbohydrates, vitamins, minerals and other nutrients. Many of these foods do contain a lot of purines, such as animal viscera, gravy, meat and most fish, but milk and eggs are low purine foods, and are rich in high-quality protein containing essential amino acids, so gout patients can eat them completely.
Suggestion: Patients with gout should follow the principle of low purine diet and try to limit the intake of animal food such as viscera, seafood, fish and meat. For milk and eggs, gout patients can eat them completely, and patients with hypercholesterolemia should pay attention to avoid too much yolk. In addition, because purine is easily soluble in soup, the content of purine in all kinds of broth is extremely high, and gout patients with mild illness can't drink broth, but lean meat can be boiled and discarded, and limited consumption.
Myth 3: equate vegetables with low purine food
Some patients think that low purine content in vegetables will not stimulate gout, so there is no need for special restrictions.
Analysis: This understanding is incorrect. Compared with animal foods such as animal liver, seafood and broth, the purine content of vegetables is indeed low on the whole, but some vegetables are not hypopurine foods. The purine content of beans and their products, asparagus, mushrooms, laver and bean sprouts is relatively high. Therefore, gout patients equate vegetables with low purine food, and insist that "vegetarian food should not be meat" is one-sided.
Suggestion: Gout patients should avoid eating vegetables with high purine content, such as beans, asparagus, mushrooms, laver, etc., in addition to limiting animal foods with high purine content during acute attack, and reduce the frequency and quantity of eating during remission.
Myth 4: Beer, tea and coffee are beneficial to the excretion of uric acid.
Some patients think that purine is easily soluble in water, and drinking more water, beer, tea or coffee is good for patients with uric acid.
Analysis: This understanding is not completely correct. Purine is easily soluble in water, so it is beneficial for gout patients to drink more water, which is beneficial to the excretion of uric acid, preventing kidney calculi of uric acid and delaying progressive renal damage. But it is not good to drink more beer, because alcohol metabolism can increase the concentration of blood lactic acid, inhibit the secretion of uric acid by renal tubules and reduce the excretion of uric acid by kidneys; Moreover, beer itself also contains purine, which will increase the concentration of blood uric acid and easily induce gout. Strong tea water, coffee and other drinks have the effect of exciting autonomic nerves, and may also induce acute gout attacks. Gout patients should avoid drinking.
Suggestion: Gout patients should drink more water, generally at least 2000ml per day, and it is better for kidney calculi patients to reach 3000ml. However, people with renal insufficiency or abnormal cardiopulmonary function should limit their drinking water according to their condition. Drinking water should be boiled water, mineral water, fruit juice or light tea, and beer, coffee and strong tea water should be used as little as possible.
Myth 5: The principle of diet in acute phase is the same as that in remission phase.
Analysis: This understanding is incorrect. The average person's daily intake of purine in normal diet is 600~ 1000 mg, and the daily intake of purine in acute attack should be controlled within 150 mg, which is conducive to ending the attack of acute gouty arthritis as soon as possible and strengthening the curative effect of drugs. The remission period should also follow the principle of low purine diet, but the restrictions can be slightly relaxed. For the convenience of use, foods are generally divided into three categories according to purine content:
The first category: less purine, less than 50mg per 100g food.
Rice, glutinous rice, rice flour, millet, corn, rich flour, eggs, milk, pumpkin, wax gourd, cucumber, eggplant, loofah, bitter gourd, mustard, Chinese cabbage, radish, carrot, tomato, lettuce, Chinese cabbage, celery, cabbage, sweet potato, onion, spinach, fungus, jellyfish skin and sea cucumber.
The second category: high purine content, 50~ 150 mg of purine per 100 g of food.
Oat, wheat bran, black sesame, red beans, mung beans, black beans, cauliflower, chrysanthemum, medlar, mung beans, leeks, spinach, mushrooms, asparagus, kidney beans, peas, green beans, chicken, mutton, ham, pork, beef and lentils.
The third category: high purine content, with purine 100 mg per 100 g food.
Animal viscera, brain, soybean, gravy, oyster, yeast powder, leucorrhea, carp, cod, perch, eel, shellfish, sardines, anchovies, beer, laver, mushrooms and bean sprouts.
Suggestion: Gout patients should choose the first kind of food with less purine in acute stage, mainly milk and its products, eggs, flour and rice, vegetables and fruits. In the remission period, you can choose the second kind of food with moderate purine content, but in moderation. For example, meat should not exceed 150g per day, especially don't eat too much at one meal. Cook the meat, drinking soup will reduce the intake of purine. No matter in acute stage or remission stage, the third kind of food with high purine content should be avoided.