High uric acid restricts the consumption of red meat from pigs, cattle and sheep. Red meat and white meat in meat have different effects on gout. Red meat refers to the meat of mammals such as pork, beef and mutton, while white meat refers to fish and poultry. Red meat plays an important role in the traditional diet structure, which is not only rich in purine, but also rich in saturated fatty acids and cholesterol. Therefore, the intake of red meat such as pork, beef and mutton should be restricted due to high uric acid.

Pay attention to cooking methods when eating meat, such as using soup cook the meat, and eating only meat without soup can also reduce purine entering the body. Chicken, duck, goose and other poultry have high skin purine content and rich subcutaneous tissue fat content, so they should be peeled when eating poultry food.

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Eating more low-fat milk and vegetables, losing weight can also reduce uric acid, and low-fat dairy products can reduce uric acid levels. Bean products are not taboo for gout, such as tofu, bean curd, soybean milk, etc., which can make up for the reduction of protein intake caused by the restriction of red meat intake.

Eating vegetables rich in purine, such as leeks, cauliflower, pea seedlings, lentils and fungi, will not increase the level of blood uric acid and the incidence of gout. Eating a lot of vegetables can alkalize urine, which is beneficial to uric acid excretion, thus reducing blood uric acid level. Therefore, vegetables are not limited, the more the better.

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