Gout is directly related to hyperuricemia caused by disturbances in purine metabolism and (or) reduced uric acid excretion. There is a big difference between male and female triggers, male patients are mainly triggered by alcohol consumption (25.5%), followed by a high purine diet (22.9%) and strenuous exercise (6.2%); female patients are mainly triggered by a high purine diet (17.0%), followed by sudden exposure to cold (11.2%) and strenuous exercise (9.6%). It can be seen that gout and hyperuricemia are closely related to daily diet, and diet control is very important.

For those with gout, eating turns out to be wrong. Can not find a comprehensive summary everywhere, today according to our "Hyperuricemia and gout patients dietary guidelines" for you to introduce the gout patients in the end how to eat!

The diet of gout patients should follow the principle of individualization, the establishment of reasonable dietary habits and a good lifestyle, balanced diet, limiting high-purine animal foods, controlling the total energy intake and the proportion of nutrient energy supply, to maintain a healthy weight, with the regular lowering of uric acid medication, and regular monitoring and follow-up.

Avoid liver and kidney organs, shellfish, oysters, lobsters and other seafood with shells, and thick broths and gravies.

Alcoholic beverages should also be contraindicated in patients with acute gouty attacks, poorly controlled by medications, or chronic gouty stone arthritis.

1. Animal foods with high purine content, such as beef, lamb and pork.

2. Fish food.

3. Foods with high fructose and sucrose content.

4. All kinds of alcoholic beverages, especially beer and distilled spirits (liquor). Overall alcohol consumption should not exceed 2 units of alcohol per day for men and 1 unit of alcohol per day for women (1 unit of alcohol is approximately 14 g of pure alcohol). 1 unit of alcohol is equivalent to 145 mL of red wine at 12% ABV, 497 mL of beer at 3.5% ABV, or 43 mL of distilled spirits at 40% ABV.

1. Skimmed or low-fat dairy and its products. 300 mL daily.

2. eggs, 1 egg daily.

3. adequate amount of fresh vegetables, 500g or more per day.

4. Encourage intake of low GI (Glycemic Index) cereals.

5. Drink plenty of water. Drinking plenty of water can shorten the duration of gout attacks and reduce symptoms. People with normal cardiac and renal function need to maintain appropriate body water, drink plenty of water to maintain a daily urine output of 2000 to 3000 ml.

Good eating habits should be established. You should eat regularly or eat small meals, not overeat or eat a lot of meat in one meal. Use less stimulating seasonings. For seafood, meat and high-purine plant foods, can be boiled and discarded soup to reduce purine intake.

Obesity increases the risk of gout in patients with hyperuricemia, and weight loss is effective in reducing blood uric acid levels. Patients are advised to keep their weight in the normal range (BMI 18.5-23.9 kg/m2). Overweight or obese patients should lose weight slowly to reach and maintain a normal weight.

Gout attacks are very painful, how to diet to pay attention to;

Choose low purine food, control uric acid is very important.