The diet structure of patients with gout and hyperuricemia should be based on low purine, supplemented by medium purine, with a reasonable combination and comprehensive conditioning.

If gout patients want to shorten the acute attack period and extend the intermittent period, they must have a reasonable diet. Controlling the intake of purine content is the first prescription for preventing and treating gout.

This chapter focuses on the purine content in food.

1. Fruits

Fruits have the lowest purine content among many foods. The purine content of most fruits is less than 10 mg per 100 grams, and they are also alkaline foods. , ideal for gout patients.

For example, pineapple, papaya, grape, apple, plum, lemon, loquat, orange, pear, star fruit, red date, cantaloupe, watermelon, banana, green plum, lychee, mulberry, coconut, grapefruit, etc.

(If you are a diabetic, the fructose content should also be analyzed).

Some fruits have slightly higher purine content, so it is better to eat less during an acute attack of gout, such as: dragon fruit, durian, cherry, kiwi, persimmon, bayberry, etc.

In addition, fruits contain fructose, and the metabolism of fructose in the body will produce uric acid, which affects purine metabolism. Remember to eat a lot of fruits in a short period of time.

Also, fruits are best eaten half an hour before meals. Do not rush to eat fruits after meals, as it can easily cause diarrhea and affect the digestion of food.

Here are some good fruit combination recipes:

Pineapple: Pineapple is a low-purine-containing, alkaline fruit. Uric acid dissolves under alkaline conditions and does not easily precipitate tissue.

In addition, pineapple is rich in carbohydrates, vitamin C, and potassium, which can promote the excretion of uric acid, thereby preventing and treating gout.

It can be peeled and eaten directly, or it can be squeezed into juice and consumed as tea.

Its function: It can dissolve blood clots and fibrin in the body, and has certain effects on improving local blood circulation and eliminating inflammation and edema.

Consumption taboos: Gout patients should not consume more than 100 grams per day. People with ulcers and coagulation disorders should avoid eating pineapple.

Pineapple should not be eaten on an empty stomach.

Pineapple and pear juice:

Peel 50 grams of pineapple and one pear (about 250 grams) and squeeze the juice.

Efficacy: It has the effects of replenishing qi and promoting fluid production, relieving cough and reducing phlegm, and reducing blood uric acid.

Suitable for all kinds of gout and cough.

Oranges:

Oranges are rich in vitamin C and potassium, which can promote the dissolution of uric acid and prevent the formation of stones.

In addition, oranges have the effect of lowering blood cholesterol and can prevent gout complicated by hypertension and hyperlipidemia.

It can be eaten directly or juiced, but it must be drunk immediately, otherwise the vitamin C will be oxidized quickly.

Dos and Don’ts: Suitable for all ages, especially women who tend to be nervous and worry-prone. It should not be consumed before meals or on an empty stomach. The organic acid contained in it will irritate the gastric mucosa.

2. Vegetables and Mushrooms

Vegetables are a type of healthy food with low purine, low sugar and low fat. 90% of the vitamin C and 60% of the vitamin A necessary for the human body come from Vegetables for daily consumption.

The purine content of most vegetables is less than (100) grams...20 mg.

Gout patients can eat it with confidence.

For example: cabbage, lettuce, tomatoes, celery, bitter melon, gourd, cucumber, winter melon, eggplant, loofah, coriander, etc.

Moreover, many vegetables can be used to prevent gout complications, such as carrots, which can prevent cardiovascular disease and obesity:

Tomatoes can reduce the amount of uric acid released when cells are damaged.

Eggplant can prevent fat absorption.

There are also some vegetables whose purine content per 100 grams is between 25 mg and 150 mg. They are forbidden to be eaten during acute gout attacks and should be eaten less during the intermittent period, such as winter bamboo shoots, spinach, leeks, and chrysanthemum. , and long-rooted bean sprouts.

Mushrooms have high purine content and should be eaten with caution. Gout patients can eat small amounts during non-attack periods.

Three,

Meat:

Gout patients can eat meat.

Lack of animal protein intake will lead to a decline in the body’s immunity and repair functions.

During an acute attack of gout, you can choose a few types of meat such as pig blood, chicken, duck, and goose blood, but during the intermittent period, there are many choices:

Chicken, duck, and goose meat, pig Beef, mutton, dog, rabbit, venison, pigeon, and quail meat can be eaten in small amounts.

Of course, there are also some things that must be kept away from, such as the liver, tripe, kidney, stomach, brain, intestine, pancreas, etc. of various poultry.

Meat can be eaten according to calorie intake standards.

Eggs and milk have very low purine content and can be consumed according to intake standards.

4. Seafood (river fresh food)

Aquatic products include fish, shrimp, crab and shellfish, which are of various types and rich in nutrients. Many people think that if they suffer from gout, they will no longer be able to taste fish, meat and seafood.

Aquatic products can supplement a variety of human amino acids, minerals and vitamins.

It can enhance the immunity of gout patients, strengthen the body and bones, and relieve the discomfort caused by hyperlipidemia and high blood sugar.

People with gout can also eat seafood, but they must eat it correctly and control their intake.

Jellyfish and sea cucumbers have very low purine content and can be eaten in moderation during acute gout attacks.

During the intermittent and remission periods of gout, people with gout have more choices. Grass carp, crucian carp, flounder, sea bass, carp, barracuda, swordfish, eel, eel, fish balls, and snails can be eaten in moderation.

Even abalone and shark fin can be eaten in moderation.

Of course, there are still many things that are inedible: sardines, dried fish, fish skins, anchovies, mullet, silver carp, bream, hairtail, pomfret, and shark.

Shellfish include: clams, oysters, clams, mussels, scallops:

Shrimp include small shrimp, dried shrimp, grass shrimp, golden hook shrimp, etc.

5. Beans and bean products

Beans and their products have a high protein content and contain lysine, which is relatively lacking in cereals and cereals. They are called "plant proteins" .

The fat in beans is mostly unsaturated fatty acids, and the linoleic acid and phospholipids contained in beans can prevent and treat coronary heart disease, hypertension, atherosclerosis and other diseases.

Eating beans regularly can also help you lose weight, eliminate cellulite, and enhance disease resistance.

It can be said that beans can not only avoid malnutrition, but also prevent overnutrition.

However, due to the high purine content of beans, gout patients should limit their intake.

However, there is no need to exclude beans. During the intermittent period of gout, when the blood uric acid drops to 300 mmol, add some tofu and fermented bean curd to the stir-fry, and add a small handful of mung beans and red beans to the porridge. Black beans, drinking soy milk every day will not increase blood uric acid, but the amount of protein that day will be reduced.

Some beans, such as soybeans, lentils, green beans, peas, etc., have high purine content, so gout patients should avoid eating them.

6. Staple foods and starches

Staple foods and starchy foods provide most of the calories for the human body and are the main energy sources for life activities.

Carbohydrates needed by the human body are widely found in rice, flour, potatoes and beans.

Carbohydrates can not only promote the synthesis of proteins, hormones, ribose, nucleic acids, etc., but also prevent the decomposition of fat to produce ketone bodies, thus helping to excrete urate.

Most staple foods and starches have very low purine content and are suitable for gout patients.

For example, rice, millet, corn, potato, taro, sweet potato, noodles, steamed buns, oatmeal, rice noodles, etc.

However, most of these ingredients are acidic and have higher sugar content than vegetables and fruits.

Excessive consumption will hinder the metabolism of purine and reduce the excretion of urate. It is better to eat some strongly acidic foods, such as biscuits and cakes, with caution.

In addition, gout patients should eat more refined grains and less coarse grains.

The former will have less purine content.

The recipe for gout will be published in the next issue.

Know your calorie intake and make up your own recipes.