Gout is a crystal-associated arthropathy caused by monosodium urate (MSU) deposition and is directly related to hyperuricemia due to disorders of purine metabolism and/or decreased uric acid excretion. Gout is probably the oldest “disease of the rich” and once had the very “honorable” name DD King’s Disease, because only very rich people could get this disease. But now with the improvement of people’s living standards and quality diet, gout is common among common people. Gout is a painful condition that causes severe joint pain.
The course of gout is divided into an attack phase and an intermittent phase.
Patients often have red, swollen and painful finger (toe) joints during the attack period, and need to use painkilling drugs to relieve the symptoms, which can be relieved in about 3-5 days; while in the intermittent period, patients perform normally, and at this time, the best way to prevent gout attacks is to control uric acid and avoid hyperuricemia by taking medication and eating a reasonable diet. Patients can avoid another gout attack by controlling uric acid reasonably during the intermittent gout period. However, if you neglect to take medication and continue a high purine diet to increase uric acid again, not only is it easy to recur, but hyperuricemia can also cause chronic diseases such as hypertension, gouty nephropathy, and even gouty kidney stones, which can seriously endanger human health.
Daily dietary considerations for gout
The key to preventing gout attacks or hyperuricemia is to control purine intake.
The following is the amount of purines in different foods for reference.
The first category (containing less purine, <50 mg in 100 g): can be eaten during a gout attack.
Cereals and potatoes
Rice, rice flour, millet, glutinous rice, barley, wheat, buckwheat, rich flour, flour, macaroni, hanging noodles, bread, steamed buns, cereals, white potatoes, potatoes, taro;
Vegetables
cabbage, cabbage, mustard, celery, bok choy leaves, hollow cabbage, kale, coriander, leek, cucumber, bitter melon, winter melon, pumpkin, squash, zucchini, cauliflower, eggplant, bean sprouts, green pepper, radish, carrot, onion, tomato, lettuce, kimchi, pickles, onion, ginger, garlic, water chestnut; fruit orange, orange, apple, pear, peach, watermelon, cantaloupe, banana, apple juice; egg and milk eggs, duck eggs, milk, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder, milk powder. duck eggs, milk, milk powder, yogurt, condensed milk; hard fruits and other pig blood, pig skin, sea cucumber, jellyfish skin, seaweed, red dates, raisins, fungus, honey, melon seeds, almonds, chestnuts, lotus seeds, peanuts, walnuts, peanut butter, wolfberries, tea, coffee, sodium bicarbonate, soda, chocolate, cocoa, fats and oils (used in limited quantities).
The second category (higher purine content, 100 grams containing 50 to 100 mg), gout remission can be eaten in small amounts.
Rice bran, wheat bran, wheat germ, coarse grains, green beans, red beans, flower beans, peas, vegetable beans, dried tofu, tofu, green beans, peas, black beans, pork, beef, veal, lamb, chicken, rabbit, duck, goose, pigeon, turkey, ham, beef tongue, eel, eel, carp, grass carp, cod, salmon, black pomfret, halibut, pike, fish balls, shrimp, lobster, squid, crab, fresh mushrooms, asparagus Four seasons beans, fresh peas, kombu, spinach.
The third category (foods high in purines, 100 grams containing 150 to 1,000 mg), gout patients in remission should try not to eat.
Pork liver, beef liver, beef kidney, pork small intestine, pork brain, pork pancreas, white scallops, white sea bass, sardines, anchovies, silver carp, herring, mackerel, dried small fish, oysters, clams, thick gravy, thick chicken gravy, broth, hot pot soup, yeast powder.
Also avoid drinking alcohol in gout patients.
Alcohol is one of the most important triggers of gout attacks. Because the main component of alcohol ethanol can increase the body lactic acid, which can inhibit the renal tubular excretion of uric acid; at the same time promote purine decomposition, directly raise the level of uric acid; and alcohol (especially beer) fermentation raw materials such as malt itself purine content is very high, so drinking alcohol is easy to trigger a gout attack. The best way to prevent gout attacks is to quit drinking, and if you can’t quit for a while, you should pay attention to avoid drinking a lot of alcohol, and avoid alcohol abuse.
Gout patients need to drink more water.
To keep the daily urine volume above 2000ml, because the occurrence of urinary stones and uric acid concentration and urine pH, if necessary, alkaline drugs can be taken to prevent the occurrence of urinary stones, especially when taking drugs to promote uric acid excretion (such as benzbromarone). But be careful not to drink strong tea, coffee and sugary drinks.
Avoid overeating or starvation.
Obese patients should control their weight. Obesity is both a risk factor for the development of gout and a contributing factor to the development of gout. The blood uric acid level of obese people is usually higher than normal people, and if gout is accompanied by obesity, it is more likely to cause a series of problems such as metabolic syndrome.
Pay attention to the combination of work and rest
Avoid overwork, mental stress, infection, surgery, and generally do not advocate gout patients to participate in strong physical exercise. During a gout attack, the affected joints should be braked.
Therefore, patients can only improve the overall metabolic function through reasonable nutrition and weight loss and fat reduction, together with certain medication, to really adjust their body well and the problem of uric acid will gradually be improved. For patients who have not yet developed gout, weight control and improvement of metabolic disorder problems can largely prevent the disease from progressing to the gout state and prevent various serious damage consequences caused by it.