Andy, Deputy Chief Physician, Department of Rheumatology and Immunology, Renji Hospital, Shanghai Jiao Tong University School of Medicine: Studies show that purine is the main substance that leads to the increase of uric acid in blood, so patients with gout should strictly control the intake of purine. In diet control, many people know that high-purine foods should be banned or eaten less to reduce gout, such as animal offal, seafood and beer, and more alkaline foods and vegetables can be eaten. Among vegetables, spinach should be banned, which is easily overlooked.

Spinach is rich in folic acid, which has a positive preventive effect on cardiovascular diseases. Taking folic acid can reduce the risk of heart disease by 25%. In addition, iron and trace elements in spinach can enrich blood, which has long been scientifically proved. Because spinach contains oxalic acid, cooking with calcium-rich foods (such as bean products) will form calcium oxalate precipitation, and gout patients with calcium oxalate stones should not eat it.

Extended data:

German experts report that the purine content of fish and beer is relatively high, and gout patients should try to avoid eating them. You should also avoid eating vegetables with high purine content, such as peas, spinach and Brussels sprouts. You can choose to eat milk, cheese and eggs with low purine content to get enough protein.

If diet therapy can not effectively reduce uric acid, we should use drugs to reduce uric acid, so as to avoid gouty arthritis and tophus formation, and also to prevent renal interstitial damage. If you take uric acid-lowering drugs for a period of time and stop taking them because gout no longer attacks, the uric acid in your blood will rise again soon, and usually gout will attack again from time to time.

References:

People's Daily Online-1 People should never eat spinach and suffer from gout.