Generally speaking, the purine content in lo mei is high, so it is not recommended for gout patients to consume, which may aggravate the condition of gout.
Marinara in the production process of the application of the ingredients are often animal offal and soft tissue, which purine content is often greater than 150mg/100g, so belongs to the high-purine food.
The pathological mechanism of gout is purine metabolism disorder and serum uric acid excretion disorder, often involving joints and kidneys. When the joints are involved, it is manifested as recurrent inflammatory manifestations such as joint swelling and pain, and when the kidneys are involved, there can be uric acid kidney stones, gouty nephropathy, acute renal failure, etc., which are often induced by large amounts of purine intake.
Therefore, it is not recommended that gout patients eat marinara, consumption may induce gout or aggravate the symptoms.
It is recommended that gout patients seek medical attention in time to avoid delay, specific questions can consult a doctor.