In this chart, we have a lot to learn, so we'll just take fish as an example to tell you what kind of ingredients are more suitable for patients with hyperuricemia or gout to consume.
Learn to distinguish between high, low, and medium purine content ingredients!
Now there are a lot of tables like this that tell you the purine content of foods in different categories. Generally have a *** knowledge, that is, low purine content of ingredients is green, and medium purine content of ingredients is black, red purine content is higher, which is a bit like our traffic among the traffic lights, red ingredients are not recommended for hyperuricemia and gout patients intake, black ingredients are often recommended for moderate intake, and in the acute stage of gout is not recommended for intake of the ingredients, green! The green color tends to represent ingredients that are safe to consume at all times.
Understanding this reasoning, we take a look at the table above, we will find in the green there is a fish is very good low purine content ingredients of fish, it is the famous cinnamon fish, is one of the four major freshwater fish species. 100 grams of cinnamon fish contains only 24 mg of purine, which is a very good low purine content of the ingredients.
Nowadays, our country's logistics is quite fast, even if it is not in the origin, in our Northeast, the cinnamon fish is no longer a fish that can't be seen before, but is very common to be able to buy, comparatively speaking, the price is not very expensive one of the fish. So, for people with hyperuricemia and gout, cinnamon fish is one of the best choices of fish.
Next, let's analyze the black ingredients. Here we find that carp is higher in purine content, grass carp and shrimp, these common fish are also slightly higher in purine content, we generally per 100 grams of two ingredients, purine content in the range of 50 to 150 mg, defined as medium purine content of the ingredients. Then like carp, grass carp and shrimp these ingredients range although not up to 150, but is about to reach the upper limit, for this situation we recommend that we still need to be cautious intake. In the table above, we see the purine content of sea bass and tuna in the 60 ~ 70 mg or so, this content of ingredients is more suitable for hyperuricemia or gout patients in remission intake. For the choice of ingredients we have to pay attention to one thing, do not only look at the purine content, if the purine is clearly over the standard ingredients, we have to purine-based. And if like sea bass and tuna this kind of ingredients, especially tuna, although the purine content of some friends eyes slightly higher, but in the tuna in the rich vitamin d and omega-3 fatty acids, which is to maintain our body calcium metabolism and maintain cardiovascular health are good, then eat 1 ~ 2 times a week of tuna, control the amount of two taels or so is not a problem.
Then if the ingredients in the red range, whether fish or other ingredients, are not recommended for hyperuricemia and gout patients. The nutrients in these ingredients can be replaced by other low-purine or medium-purine ingredients, and there is no need to risk gout to eat such ingredients for nutrients. For example, sardines or dried fish in the red range are very high in purine content and are not recommended for people with hyperuricemia and gout.
After learning to analyze the table, know which ingredients are more suitable for you, we also need to pay attention to the cooking method.
Take fish, for example, we say for gout or hyperuricemia people more suitable for the guppy, steaming is often a better way, and it is recommended to try not to put too much sauce, such as a lot of oyster sauce, which tends to increase the purine content. The method of deep-frying fish, for example, is not recommended for patients with hyperuricemia and gout. Because a large amount of fat frying may lead to a spike in uric acid.
This choice of cooking method is also suitable for other ingredients, such as some meat, such as chicken is suitable for people with hyperuricemia to consume, the purine content is not particularly high, but if made into fried chicken, the purine content will reach 500 mg of purine per 100 grams. This is the first time I've ever seen a woman in a room with a large amount of money, and I've never seen a woman in a room with a large amount of money.
Are certain vegetables and beans suitable for hyperuricemia or gout patients?
In the past, spinach, beans, and soy products like tofu were considered unsuitable for people with hyperuricemia and gout, but in recent years there has been a great deal of research to show that purines in plant-based ingredients do not trigger hyperuricemia and gouty episodes. These studies were conducted in Japan, Singapore, and Shanghai, China, all Asian countries with a high intake of plant-based foods. This shows that many scholars are concerned about this issue, and the current conclusion is that the intake of plant-based ingredients is still recommended. And plant foods contain a lot of dietary fiber, these dietary fiber also has a mild help, hyperuricemia patients to eliminate the role of uric acid. And for example, like spinach this kind of ingredients, which really make people feel dangerous should be the oxalic acid, then control oxalic acid is very simple, when cooking a little hit a water blanching can be. The following is a table of purine content of some vegetables, if you study carefully you will find that the purine contained in vegetables and soy products are mostly in the low purine or medium purine content.
So if you are hyperuricemia people, appropriate intake of vegetables or soy products is not a problem, if it is gout, gout stone patients, then intake of certain soy products, if the particular sensitivity of the case can not be ingested.
The content of certain common ingredients table, Dr. Xie summarized, recommended to everyone
To the hyperuricemia people a little advice
A must learn to distinguish the purine content of the ingredients, there is time to study the purine content of the table of ingredients, and now on the Internet can be found. In the face of certain unfamiliar ingredients, we have to do a good job.
Be sure to pay attention to the scientific diet, rational diet, do not have high uric acid, not eat anything, scientific and reasonable proportion of ingredients is more important, such as Monday, we intake of some of the purine content of the ingredients, then Tuesday we can be based on vegetables.
It is important to drink a lot of water. We usually recommend drinking more than 2000 milliliters of water per day, and it's a good idea to reach between 2000 and 3000 milliliters. Because the main excretion of uric acid is still through the kidneys, drinking a lot of water can promote the formation of urine, help us excrete excess uric acid.
We recommend jogging, walking or swimming for those with hyperuricemia and gout.
Summary
The above is the answer to the question, although some fish contain high purine content, but there are also some fish containing low purine content, or is the mid-range, is more suitable for hyperuricemia and gout patients intake.
Is freshwater fish high in purines? What are some low purine diets to recommend?
Eat more fish has the benefit of normal people, whether it is braised or fish soup can play a very good effect, but patients with high uric acid have doubts, in some information often see can not eat fish, in the gout diet, severe gout people are not allowed to eat fish, because fish contains a high component of purine, and purine for acute attacks of gout is very effective, so you can not eat! The serious gout patients need to find a formal gout diet, the following introduction of the fish varieties of suitable for mild patients to eat, and eat to pay attention to the method.
1, containing a low purine content of fish sardines, eel, mackerel, left fish, halibut, cod, white pomfret, tuna and so on.
2, gout patients in the process of eating fish to find ways to neutralize the production of uric acid It is recommended to eat fish after drinking a lot of water, if you are not adapted to this way, you can also eat more fruits after the diet, or fruit juice type of food.
3, gout patients eating fish can not be blind because some people like to eat fish, in this point is relatively blind, eating fish is possible, but to eat in moderation, eat fish once or twice a week, the impact is not much, each time the amount of food should not be more, coupled with a number of good dietary practices, will not cause too much impact.
Uric acid patients should be clear, fish is only part of the life of the food, more gout diet also need to continue to strengthen.
Freshwater fish purine a lot is also very high, details see (Figure 1)
Low purine class of healthy dietary recommendations are as follows: purine food is defined as food containing less than 25 mg of purine per 100 grams of food.
1, staple foods: refined rice and noodles and their products (bread, pastries, cookies, etc.), all kinds of starch, sorghum, potatoes, yams, macaroni, etc.
2, milk and eggs: milk and its products (fresh milk, cheese, yogurt, powdered milk, etc.), eggs and their products (eggs, duck eggs, quail eggs, etc.)
3, vegetables: greens (chickpea, cabbage, Cabbage, lettuce, watercress, celery, chives, leeks, chives, tomatoes, eggplants) melons (cucumber, winter squash, pumpkin, Japanese squash, bitter melon, zucchini, etc.) radish (white radish, carrots, etc.) potatoes, taro, sweet potatoes, water chestnuts, collards, olive groceries, persimmon peppers, chili peppers, onions, garlic, garlic, scallions, ginger, fungus, etc.
4, fruits: all kinds of fresh and dried fruits, fruit juices, jam, etc.
5, drinks, etc.
5, fruit and vegetable products (eggs, duck eggs, quail's eggs, etc.) p>
5, beverages: light tea, carbonated beverages (soda, soft drinks, cola, etc.), mineral water, coffee, cream of wheat, chocolate, jelly, etc.
6, other: a variety of fats and sugars (itself does not contain purines, but should be appropriate choice), honey, pig's blood, chicken blood, duck's blood, jellyfish, animal gelatin or agar made of snacks and their seasonings.
Expanded:
Foods you can't eat for gout:
1. The most important health care principle for gout is to eat less fat, because fat can reduce uric acid discharge. Gout complicates hyperlipidemia, fat intake should be controlled within 20% to 25% of the total calories.
2, limit purine intake. Purine is a component of the cell nucleus, as long as the food containing cells contain purine, animal food contains more purine. Patients are forbidden to eat offal, bone marrow, seafood, fermented foods, beans and so on.
3, prohibit alcohol. Use less strongly stimulating flavorings or spices. Alcohol is easy to make the body lactic acid accumulation, the uric acid discharge has an inhibitory effect, easy to induce gout. In addition, it is not advisable to use drugs that inhibit the discharge of uric acid.
4, avoid eating hot pot, this is because the hot pot raw materials are mainly animal offal, shrimp, shellfish, seafood, and then drink beer, naturally adding oil to the fire. The survey proved: shabu shabu a hot pot than a meal intake of purine 10 times higher, or even dozens of times.
Hello, whether it is freshwater fish or saltwater fish, which are very rich in protein, high protein relatively high purine content will be higher, so for patients with hyperuricemia or gout patients need to control.