1. Patients with hyperuricemia and gout should not eat pork liver. This is because the purine content in pig viscera and other animal viscera is too high, which is not conducive to relieving gout patients or even aggravates the condition. Gout is a group of metabolic diseases caused by disorders of purine metabolism, including hyperuricemia, recurrent acute arthritis, gouty deposits, gouty chronic arthritis, and gouty nephropathy. The onset of gout is typically sudden, with common pain in the feet like knives in the middle of the night, obvious swelling, heat and pain in the soft tissues around the joints, which lasts for several days and then attacks intermittently, and then attacks months or years later. If gout is not effectively controlled, it can lead to hyperlipidemia, hypertension, diabetes, coronary heart disease, etc. Severe renal insufficiency and uremia may occur.

2. People with high blood pressure should not eat pork liver. The three high groups include hyperlipidemia, hypertension, diabetes, etc. Pig liver and other animal viscera have high cholesterol content, which will increase the burden on blood vessels and cause arteriosclerosis, which is not conducive to the treatment of three highs.

3. People taking vitamin C should not eat pork liver. Vitamin C, also known as ascorbic acid, is easily oxidized and destroyed. Especially when copper ions are encountered, even trace amounts are enough to accelerate the oxidation rate of vitamin C by a thousand times. Pork liver contains more copper (2.5 grams per gram) per 100 grams. If vitamin C is eaten with pig liver, the copper in the pig liver can catalyze the oxidation of vitamin C into dehydroascorbic acid, and vitamin C will lose its normal function. Therefore, do not eat pork liver when taking vitamin C.