The acute attack of gout is very painful, but we can control it by various means to prevent it from happening or less, so that this kind of pain can be reduced or disappeared.

Purine content in some foods

1 class: food containing the most purines.

(150-1000mg/100g)

Liver, brain and kidney of animals, tripe of cattle and sheep, anchovies, salmon, clams, oysters, thick broth, meat essence, etc.

Category 2: Foods containing more purines.

(75-150mg/100g)

Halibut, carp, perch, eel, smoked ham, pork, beef, mutton, pigeon, quail, rabbit, venison, turkey, etc.

Category 3: Foods containing less purine.

(Purine 75mg per 100g)

Chestnuts (cooked), sesame seeds (cooked), etc.

Category 4: Foods containing little purine.

(Purine 30mg per 100g)

Milk, cheese, eggs, sea cucumber, corn, celery, carrot, cabbage, cucumber, eggplant, wax gourd, potato, sweet potato, lettuce, tomato, onion, cabbage, pumpkin, etc.

(Note: The above classification table of purine content in food is mostly based on uncooked food for reference only. )

For chronic patients, it is suggested that 1 food should be banned, 2 and 3 kinds of food should be limited, and 4 kinds of food should be eaten properly. It is forbidden to eat too much meat and purine-rich food at one time, such as animal viscera and thick broth.

For lean meat and white meat (fish, chicken), you can choose100g daily. Before cooking meat products, you can cook them, pour out the broth, and then cut the cooked meat into shredded pork for cooking, so that 30%-40% of the purines in the meat can be removed.

When the condition permits, you can eat soy products appropriately, but you should pay attention to the limit.

Heavy-tasting condiments, such as Chili oil, mustard, pepper, aniseed, pepper, and pungent things are easy to excite the nerves, which is one of the incentives for gout patients to recur. Gout patients must eat less or not.

For people in acute attack period, 1 class, class 2 and class 3 foods should be banned, 4 kinds of foods should be eaten in moderation, and a large amount of water can be drunk appropriately, and all meat and purine-rich foods should be fasted.

In drinks, the thick honey water has a high sugar content and is not drinkable. Although the content of purine in honey is low, it is found that excessive fructose intake will affect the level of serum uric acid and promote the occurrence and recurrence of gout.

Milk is low in purine, good in protein and can supplement calcium, and tastes good. Gout patients can drink it, and skim or low-fat dairy products are the first choice.

Light tea can be drunk in moderation, while strong tea will stimulate nerves, so try not to drink it. You can't drink overnight tea, and theophylline will increase a lot.

Since all wines contain alcohol, ethanol promotes the absorption of purine. Some reactions induced by wine in the body produce more lactic acid, and the competitive excretion of lactic acid and uric acid is equivalent to reducing the excretion of uric acid. In addition, drinking can also stimulate appetite and increase the intake of other non-staple foods such as meat oil, so alcohol is absolutely forbidden for gout patients.

Water is a very good drink, so be sure to drink enough.

Department of Clinical Nutrition, Peking Union Medical College Hospital

Professor Yu Kang