A gout patient's dietary precautions
Gout patients should eat more low-purine food, eat less medium-purine food, do not eat high-purine food, but also pay attention to do not drink. Low-purine foods: grains and cereals, eggs, dairy, fruits and vegetables; medium-purine foods: meat, beans, seafood; high-purine foods: bean sprouts, soybean sprouts, asparagus, shiitake mushrooms, seaweed, animal offal, fish.
Gout 10 dietary principles
Gout is often associated with obesity, diabetes, hypertension and hyperlipidemia, patients should comply with the dietary principles are as follows:
1.
Maintain an ideal body weight, overweight or obesity should be to reduce weight. However, weight loss should be gradual, otherwise it may lead to ketosis or acute gout attacks.
2.
Carbohydrates can promote uric acid discharge, patients can eat carbohydrate-rich rice, steamed buns, pasta and so on.
3.
Protein can be based on body weight, according to the proportion of intake, 1 kilogram of body weight should take 0.8 grams to 1 gram of protein, and milk, eggs, mainly. If it is lean meat, chicken and duck meat, etc., should be boiled and eaten after the soup, avoid eating stewed meat or marinated meat.
4.
Eat less fat, because fat can reduce uric acid discharge. For hyperlipidemia associated with gout, fat intake should be limited to 20% to 25% of total calories.
5.
Drink a lot of water, you should drink 2,000ml to 3,000ml of water per day to promote uric acid elimination. Try to drink water evenly, one glass every hour.
6.
Eat less salt, limiting it to 2 grams to 5 grams a day.
7.
No alcohol! Alcohol can easily cause lactic acid to accumulate in the body, which has an inhibitory effect on uric acid discharge and can easily trigger gout.
8.
Smaller use of strong stimulating condiments or spices.
9.
Limit purine intake. Purine is a component of the cell nucleus, as long as there are cells in the food contains purine, animal food is more purine content. Patients are forbidden to eat offal, bone marrow, seafood, fermented foods, beans and so on.
10.
Drugs that inhibit uric acid discharge should not be used.
High purine diet can increase the synthesis of uric acid, blood uric acid concentration, on the other hand, low purine diet can make blood uric acid concentration decreased. After dietary control, blood uric acid can be reduced by about 35.7 ηmol/L (O.6mg/dl) in normal people, and by about 59.5 μmol/L (1.Omg/dl) in gout patients. There are some plausible explanations for how dietary factors affect blood uric acid levels, including:
1. Excessive alcohol consumption can cause gout, especially beer. The possible mechanisms by which ethanol affects blood uric acid levels are:
(1) alcohol consumption is often accompanied by purine-rich foods;
(2) metabolism of ethanol can increase the concentration of lactic acid in the blood, and lactic acid can inhibit the excretion of uric acid by the kidneys;
(3) excessive consumption of alcohol causes ketoacidosis in the blood, which inhibits the excretion of uric acid by the kidneys;
(4) ethanol promotes the conversion of adenine nucleotides to uric acid, which causes uric acid to be excreted in the kidney;
(5) excessive consumption of ethanol causes the development of gout.
(4) Ethanol can promote the conversion of adenine nucleotides and increase uric acid;
(5) It is believed that the consumption of leaded alcohol, such as whiskey, increases the risk of gout by three times.