Foods high in sodium chloride

Under normal circumstances, uric acid in the body is in a balanced state. If too much uric acid is produced in the body and cannot be excreted in time or the uric acid excretion mechanism degrades, too much uric acid will be retained in the body. When the blood uric acid concentration is greater than 420umol/L, it will affect the normal function of human cells and even cause gout. High uric acid content is directly proportional to the purine content in food. The human body's uric acid comes from purine. The more purines there are, the more uric acid will be. Purine entering the human body from food accounts for about 15% of the total, while the purine produced by the body itself accounts for 85% (of course, too much purine produced by the body itself will have a greater impact on uric acid). , this is mainly determined by genetic factors (many gout patients have a family history), and strict restriction of purine intake can reduce serum uric acid levels.

So for patients with hyperuricemia or gout, it is very important to eat correctly and reduce the intake of high-purine foods. The following introduces the purine content of common foods:

Dietary guidance:

1. You should first stop drinking, especially beer.

2. Avoid eating high-purine foods. Animal offal, bone marrow, seafood, etc. are the most rich in purine; fish, shrimp, meat, peas, mushrooms, spinach, etc. also contain certain amounts of purine and should be eaten less.

3. Low-purine foods can be eaten with confidence, medium-purine foods should be eaten in limited amounts, and high-purine foods should be banned. Generally, alkaline foods contain relatively low purines, such as mustard greens, cauliflower, kelp, cabbage, tomatoes, cucumbers, eggplants, onions, potatoes, bamboo shoots, peaches, apricots, pears, bananas, apples, etc. You should eat more. And high-purine foods can contribute to high amounts of uric acid. Therefore, it should be avoided as much as possible.

1. Common high-purine foods:

(1) Beans and vegetables: soybeans, lentils, seaweed, and shiitake mushrooms.

(2) Meat: liver, intestine, heart, tripe and stomach, kidney, lung, brain, pancreas and other internal organs of poultry and livestock, dried meat, thick gravy, meat fillings, etc.

(3) Aquatic products: fish (fish skin, fish eggs, dried fish, and marine fish such as sardines and anchovies), shellfish, shrimps, sea cucumbers, loaches, and eels.

(4) Others: yeast powder, various alcoholic beverages, especially beer.

2. Common medium purine foods:

(1) Beans and their products: soy products (tofu, dried tofu, milk tofu, soy milk, soy milk), dried beans (Mung beans, red beans, black beans, broad beans), bean sprouts, soybean sprouts.

(2) Meat: poultry and livestock meat.

(3) Aquatic products: grass carp, carp, cod, flounder, sea bass, crab, eel, eel, snail, abalone, fish balls, shark fin.

(4) Vegetables: spinach, bamboo shoots (winter bamboo shoots, asparagus, dried bamboo shoots), beans (green beans, green beans, beans, cowpeas, peas), kelp, lily, white fungus, mushrooms, cauliflower.

(5) Fats and others: peanuts, cashew nuts, sesame seeds, chestnuts, lotus seeds, almonds.

3. Common low-purine foods:

(1) Staple foods: rice, wheat, flour products, starch, sorghum, macaroni, potatoes, sweet potatoes, potatoes, etc.

(2) Milk: milk, cheese, ice cream, etc.

(3) Non-vegetarian food: eggs, pig blood, chicken and duck blood, etc.

(4) Vegetables: Most vegetables are low-purine foods.

(5) Fruits: Fruits are basically low-purine foods and can be eaten with confidence.

(6) Beverages: soda, cola, soft drinks, mineral water, tea, juice, coffee, malted milk, chocolate, cocoa, jelly, etc.

(7) Others: sauces, honey. Oils and fats (melon seeds, vegetable oil, butter, cream, almonds, walnuts, hazelnuts), coix kernels, dried fruits, sugar, honey, jellyfish, seaweed, snacks and condiments made of animal glue or agar.

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Sincere appreciation, leaving a lingering fragrance in your hands

Appreciation

Li Wengen

Deputy Chief Physician Li Wengen

Department of Rheumatology and Immunology, Meizhou People's Hospital

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