People with gout can eat guava.

People with gout should control uric acid and eat more fruits containing more vitamin C, which help lower uric acid, such as sour dates, blackcurrants, guava, kiwifruit; eat fruits with low sugar content appropriately, such as apples, pears, watermelon, lemons, apricots, plums; it is best to eat less lychee, longan, oranges, pineapples, grapes, peach, pineapple honey, bananas, fresh jujubes, and other fruits containing high sugar content.

People who are ventilated should eat less fruits with high sugar content. The vast majority of fruits contain fructose, which accelerates uric acid synthesis and can also indirectly increase blood uric acid levels by increasing insulin resistance and circulating insulin levels.

Expanded:

Dietary considerations for people with gout:

1, the principle of non-drug control of uric acid is "three lows and one high", that is, low purine, low salt, low fat, as well as a lot of water. According to the purine content per 100 grams of diet, daily food can be divided into A, B, C level. The principle is that, abstain from eating grade A, consume a small amount of grade B, and can eat a variety of grade C.

Grade A (containing purine 150~1000 mg): animal offal, dried meat, gravy, sardines, oysters, clams; Grade B (containing purine 50~150 mg): meat, fish, spinach, peas, lentils, seafood; Grade C (containing purine 0~15 mg): vegetables, fruit juices, dairy, eggs, cheese, cereals and their products.

2, meat: boiled, only meat, preferably cooked twice in a row. After boiling, the purines in the meat will be dissolved into the soup, the longer the cooking, the more precipitation. The white oil layer on the surface of the broth contains a lot of purine.

And the cooking process, the nutrients in the soup dissolution is limited, the vast majority of the meat retained in the meat, so eat meat more nutritious than drinking soup.

3, vegetables: some also contain high purine. Some tests have shown that eating a lot of vegetables can alkalize the urine, which is conducive to uric acid excretion, thus reducing blood uric acid levels. However, mushrooms, lettuce, peas, beans, cauliflower and other vegetables, purine content is also high, should not eat more.

4, soy products: more than beans insurance. Beans are rich in purines, most gout patients will be soy milk, tofu, tofu brain and other soy products as a contraindication. But soy products in the processing, storage process will lose some purine, more favorable than soy foods for gout patients.

5, seasoning: can not be consumed in excess. Oyster sauce, abalone juice, seafood sauce, mushroom sauce, concentrated chicken sauce and other seasonings purine content is also very high, can not be consumed in excess. 2012 "American College of Rheumatology Gout Treatment Guidelines" clearly pointed out that salt should be limited, including soy sauce and flavored broth intake.

Many gout patients think that vinegar is acidic and are afraid to eat it. Although vinegar is acidic, it will be converted into alkaline substances in the body and has no effect on uric acid.

People's Daily News - A guide to life for gout patients