Summarize what are the risk and protective factors in the diet of a person with gout?
Risk factors: high energy, high fat, fructose, ethanol, high purine, high Na
Protective factors: vitamin C, B vitamins, high K, high Ca, high Mg, plant compounds
Can people with gout drink alcohol?
Beer has the highest purine content of all alcohols and is rich in guanine nucleotides, which are most easily absorbed by the body and positively correlate with blood uric acid levels. Therefore, beer should be prohibited for gout patients.
White wine has a high ethanol content and high energy (9 Kcal/g), which is positively correlated with blood uric acid levels.
Red wine, which is rich in antioxidants, is negatively correlated with blood uric acid level and can be consumed appropriately.
Can’t gout patients eat soy products?
Dry beans: Avoid as much as possible in the acute phase and consume in moderation in the remission phase.
Soy products (tofu, dried tofu, soy milk): the purine content is reduced during the production process, so 1 cup of soy milk or 2 taels of tofu per day will not cause a significant increase in purine intake.
Do gout patients need to restrict staple foods? How much is the right amount to eat?
Yes. Staple foods are individualized, generally 150~350 g per day.
What kind of staple food is more suitable for gout patients?
Non-fermented pasta and delicate rice.
Which staple food should be eaten sparingly by gout patients?
Ramen noodles, dim sum, soup dumplings, wontons, dumplings.
Can gout patients eat fermented pasta?
There are two ways to say it: one says that dried yeast has a purine content of 589 mg/100mg, which is high in purines, so it is best not to eat it. The second saying is that the amount of dry yeast used in the production of fermented pasta is very small, so it is not too much purine intake and can be eaten! (300 g flour, 0.5%, 8.8 mg). When choosing yeast, it is best to choose low-sugar yeast.
Can people with gout eat meat? How much should I eat?
Not during acute attacks, 50~100 g/d during remission.
Which cooking method should I choose to prepare meat for gout patients?
Boiling and stewing are best, but not frying, deep-frying, smoking or baking.
Can gout patients eat milk and eggs freely?
Milk and eggs are the best choice, but they should be limited to 300~500 mL/d of milk and one egg yolk daily or every other day.
Is the purine content of river fish lower than that of sea fish?
No! Most of them belong to category 1 and 2 (higher purine content).
Can’t all seafood be eaten by gout patients?
No! In moderation. You can choose sea cucumber, jellyfish and seaweed with little purine content (<50 mg/100g) to eat in moderation. Be wary of anchovies and sardines that have high purine content.
Which vegetables should be eaten less by gout patients?
Dried shiitake mushrooms, nori, fresh beans, enoki mushrooms, kelp, silver fungus, onion and garlic.
Can’t all mushrooms and algae be eaten by gout patients?
Wood fungus is safe to eat, and silver fungus and kelp need to be eaten in moderation.
Bean sprouts, can’t gout patients eat?
2 types of food, purine content is high, should be eaten sparingly.
How to choose fruits for gout patients?
One look at the purine content. Second, look at the fructose content.
What kind of fruit, gout patients can not eat?
Fruits with high sugar content such as dried fruit and dried fruit.
Are there any fruits that are best for gout patients?
You should eat more fruits rich in vitamin C such as cherries (anthocyanin). Vitamin C can promote the dissolution of uric acid.
How much fruit can a gout patient eat per day?
200~400 g, varies from person to person.
Spinach is an alkaline food, can I eat more of it?
No! Alkaline food refers to food containing more sodium, potassium, calcium and magnesium, which can produce alkaline substances in the body after metabolism and can promote uric acid excretion. Although spinach is an alkaline food, but rich in a large amount of oxalic acid, easy to cause uric acid elevation, easy to generate calcium oxalate in the body, the generation of kidney stones. Ventilated patients with poor liver and kidney metabolism are prone to kidney stones, so gout patients should avoid foods that may produce kidney stones.
Since let eat less meat, simply do not eat!
This is wrong! If you do not consume meat for a long time, it will make the body’s various tissues and organs decline in function, and the ability to metabolize purines will also decline with it. Moderate consumption of some lean meat can enhance the body’s metabolic capacity and immunity, more conducive to avoid the recurrence of gout. Patients in remission from gout, moderate intake, pay attention to the cooking method.
The purine content of coarse grains is slightly more, can we simply not eat, only eat japonica rice noodles?
No! Gout patients are often accompanied by metabolic syndrome, especially obesity, hyperlipidemia and hyperglycemia, etc. Coarse grains are rich in fiber, which is conducive to weight loss, lowering blood lipids and blood sugar, although slightly more purines, but it seems that, if not in the acute attack period, appropriate coarse and fine grains with more conducive to weight control.
In short, gout patients should follow these three rules in their diet: eat more vegetables, drink more water, exercise more, drink less soup, eat less meat, eat less oil and salt, and do not crave food or drink alcohol.
In a word: control your mouth, open your legs, and drink more water!