In order to reduce the incidence of gout, patients need to strictly control the content of purine in diet. The following table lists the purine content of various foods, which can be used as a reference for daily diet. Purine is a substance existing in human body, and basically all foods contain purine. After eating purine, it is decomposed into uric acid and excreted. When purine is ingested too much and cannot be excreted in time, the uric acid concentration in the blood will be too high, causing gout. In order to prevent gout attack, we must pay attention to the low purine diet. Meat with high purine content.
Generally speaking, the concentration of purine in meat is high. Such as animal viscera: liver, kidney, heart, animal brain, etc. Seafood: sardines, carp, crucian carp, cod, perch, barracuda, flounder, eel, roe, shrimp, shells, etc. Poultry meat: goose, chicken, duck, pigeon, quail, beef, smoked pork, etc. Some thick gravy and minced meat are also foods that gout patients should avoid.
Purine is the most important ingredient that gout patients should pay attention to. Common foods with high purine content include bean products, meat and fungi, such as soybeans and dried beans, such as mung beans and red beans, kidney beans and broad beans, including bean sprouts. However, bean products with high dilution, such as tofu and dried beans, can be eaten in small quantities. The purine content in meat is also high, and the purine content in animal viscera is high, which is not suitable for eating. Broth and meat stuffing should be eaten in small quantities. The purine content in dried lentils is high, but fungi such as Coprinus comatus and Pleurotus eryngii can be eaten in several places.
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