Gout diet conditioning 1. Diet control is simple and easy, which is one of the basic measures to prevent gout. Indications include: 1, high-risk population with family history of gout. 2. There are diseases related to gout. Such as obesity, hypertension, diabetes, hyperlipidemia and cardiovascular and cerebrovascular diseases. 3, hyperuricemia. 4 gouty arthritis (including acute attack and intermittent period), gouty nephropathy and uric acid kidney calculi. The basic principle of diet control is not to drink alcohol or eat animal internal organs (such as liver, kidney, brain, heart and intestine). ) and broth, eat less seafood and drink more water. Other foods can be eaten properly, but if you eat too much of a certain food and it really causes your gout attack, you should also limit your consumption. At present, there is no good detection method for purine content in food, and there are great differences among reports. For patients, inaccurate quantification may be misleading, so this section only puts forward some dietary principles that gout patients must adhere to for reference. 1, total heat energy: the supply of total heat varies from person to person, for example, the rest state is different from that of manual workers. The daily calories of rest people are 25 ~ 30 kilocalories per kilogram of body weight, while those of manual workers are 30 ~ 40 kilocalories. For obese or overweight people, the total energy should be limited and a low-calorie diet should be adopted, that is, 10 to 20 calories per kilogram of body weight every day. Generally speaking, it is advisable for obese people to reduce 50g of staple food every day. 1g protein or 1g carbohydrate can generate 4kcal( 16.8kJ) heat energy in vivo, while 1g fat can generate 9kcal(37.8kJ) heat energy. Thermal energy unit conversion: 1kcal=4. 18kJ (or simplified to 4.2kJ), 1kJ=0.239kcal, 1MJ= 1000kJ. 2. Purine intake: The purine intake of normal people can be as high as 600 ~ 1000mg/ day. Patients with gout should not exceed 100 ~ 150 mg per day during the onset of arthritis. After treatment, serum uric acid can be kept at a normal level for a long time, and the intake can be increased appropriately. However, in the specific operation, it is difficult to achieve quantitative intake. I believe that no one can know the exact content of purine in three meals a day, but a rough estimate is easy to judge, which will be introduced in detail below. 3. Carbohydrates: The staple food of gout patients should be carbohydrates, which should account for 50% ~ 60% of the total calories, or even 70%. Rice, corn, flour and its products (such as steamed bread, noodles, bread, etc. ) you can choose. However, diabetic patients should control the intake of carbohydrates, and it is advisable to give 4 ~ 5 g per kilogram of body weight every day, accounting for about 50% ~ 55% of the total calories. 4. protein: The daily intake of protein should be 0.8 ~ 1.0g per kilogram of body weight, accounting for about 12% ~ 14% of total calories, and the daily supply of protein can reach about 60g. Relax appropriately for thin, manual workers and the elderly. Protein is mainly composed of milk and eggs. You can eat river fish or lean meat and poultry meat in moderation, but it is recommended to cut into pieces, boil purine in water, and then cook it in soup. Foods containing high purine, such as animal offal and seafood, should be reduced or banned. 5. Fat: The daily intake of fat should be 0.6 ~ 1g per kilogram of body weight, accounting for about 20% ~ 25% of total calories. People with hyperlipidemia should be moderate, especially in the acute attack period of gout, and high-fat diet should be avoided, because high-fat diet will inhibit uric acid excretion. The daily intake of cholesterol should not exceed 300 mg. Eat less fried food. The types of fat intake should be mainly vegetable oil, such as soybean oil, peanut oil and corn oil. 6. Salt: Patients with hypertension, heart disease and kidney damage should limit their salt intake, and it is advisable not to exceed 6g per day, which is generally controlled at around 2 ~ 5g g. 7. Vegetables and fruits: Vegetables can be eaten except mushrooms, beans (such as lentils), seaweed and spinach, but fruits are not taboo. Patients can drink proper amount of fruit juice and vegetable juice, which can make urine alkaline, promote the crystallization and dissolution of uric acid, and be easily discharged from urine. At the same time, fruit juice and vegetable juice are rich in vitamins, which helps to improve gout symptoms. 8. Drinks and condiments: Chinese medicine emphasizes avoiding irritating drinks, such as strong coffee, strong tea, and even condiments and spices. Modern medicine mainly judges whether it is appropriate according to the purine content in food, so there are no restrictions on coffee, tea and condiments. In addition, it is suggested that alkaline drinks, such as cola, sprite, soda water, soda water, etc., can alkalize urine and help uric acid excretion. But there is a lot of sugar in general drinks, which is not suitable for diabetics, and obese people can't drink too much. 9. Water: Drink plenty of water, and the recommended daily drinking amount is about 2000~3000ml, which can increase the urine volume (it is best to keep the urine volume about 1500 ml per day), promote uric acid excretion and avoid the formation of urinary calculi. Although water is nontoxic, you shouldn't drink too much in some cases. For example, when patients with severe cardiac insufficiency and severe renal insufficiency have obvious edema, it is not advisable to drink a lot of alcohol. 10, prohibition of alcohol: gout patients must ban alcohol, especially beer, which is the most likely to cause gout attacks and should be absolutely banned. Although it is theoretically possible to drink a small glass of beer, who will do it? So it's better not to drink. The mechanism is: (1) Although the purine content of beer itself is not high, about 2 ~ 5 mg/ 100 ml, it contains more guanosine, which will be produced after metabolism. (2) Alcohol will be metabolized into lactic acid in the body, which is easy to accumulate in the body, and lactic acid can inhibit uric acid from being excreted by the kidney. (3) Alcohol can promote adenine nucleotide transformation, accelerate ATP decomposition in vivo and produce uric acid. 1 1, bean products: you can eat a little in moderation. According to the statistics of some scholars, beer is the most common cause of gout (60%), followed by seafood (18%) and visceral food (14%), while bean products rarely cause gout attacks. Except for dried soybeans, the purine content of beans is very low. Vegetarians who are mainly soy products, such as monks and nuns, rarely get gout. All these suggest that bean products can be eaten in moderation, and there is no scientific basis for the misinformation of folk about gout taboo bean products. But beans and their products should not be eaten too much, especially unprocessed beans. I once met a patient who ate a big bowl of green broad beans to induce gout when they went on the market. Second, gout reference recipes According to the purine content, food is divided into low purine foods (per kloc-0/00g food contains purine,