In the choice of staple food, gout patients should mainly use fine grains. You can use the best rice or fine white noodles, refined hanging noodles, high-grade white bread and cookies, etc., because the purine content in these fine grains and their products is very little. And all kinds of coarse grains (such as corn, millet, sorghum, black flour, brown rice, cooked rice, buckwheat, oatmeal, yams, etc.) in the purine content is significantly higher than the above-mentioned fine grains, so gout patients should eat less coarse grains and their products, which is exactly the opposite of diabetics, diabetics should eat coarse grains containing more fiber components. If the gout patient also has diabetes, then still eat fine grains as the main, fiber food can be used in place of vegetables. Vegetables and fruits are beneficial to gout patients, but the necessary selection should still be made because some vegetables contain more purines and some less. Most vegetables have little purine content, especially radish, cucumber, carrot, eggplant, tomato, cabbage, cabbage, yam, potato, wild rice, loofah, etc.; cauliflower, celery, mushroom, string beans, bean curd, fungus, garlic, etc., have less purine content. In contrast, spinach, leek, soybeans, peas, lentils, soybeans, large leafy greens and green peppers, etc., have more purine content. All fruits contain less purines than vegetables, so they are a worthwhile side food choice for gout patients. It is a good nutritional supplement for gout patients when they need to control their diet strictly. The main components of fruit are water, sugar, vitamins, fiber and a small amount of minerals and protein, while the purine content is low, so fruit is not a contraindication for gout patients, unlike diabetics. Gout patients can eat 1 to 2 fruits a day, there is no effect on the condition, and it does not cause the onset of gouty arthritis. If the gout patient is also combined with diabetes, the intake of fruit should be limited, because fruit contains more fructose and glucose, after eating can cause a rise in blood sugar, which is not conducive to the control of diabetes, and even make the condition worse. Gout patients with severe diabetes or unsatisfactory blood sugar control should not eat all kinds of fruits. Those with mild to moderate diabetes and ideal blood sugar control can eat one fruit per day, but fruits with lower sugar content should be appropriate, such as apricots, pears, strawberries, watermelon and so on. Fruits with high sugar content such as grapes, peach, orange, lychee, orange, pineapple, fresh dates and fresh cinnamon should be eaten as little as possible, or eaten under the appropriate reduction of the amount of staple food. How should vegetable oils and animal oils be properly selected for gout patients? Vegetable oils include soybean oil, canola oil, corn oil, sesame oil, sunflower oil and many others. Commonly used animal oils include lard, beef oil, lamb oil, duck oil, fish oil, etc. Whether animal oil or vegetable oil, the purine content is less, and the purine content in vegetable oil is less than that in animal oil. Therefore, it is appropriate for gout patients to eat vegetable oils. Vegetable oils have more unsaturated fatty acids, such as linolenic acid, linoleic acid and arachidonic acid. They have the effect of accelerating the decomposition and excretion of cholesterol, thus lowering blood cholesterol, protecting the blood vessel wall and preventing atherosclerosis. Animal oil contains more saturated fatty acids, which can raise blood cholesterol and induce atherosclerosis. Animal oil can also prevent the excretion of uric acid by the kidneys. Therefore, in principle, gout patients should not consume animal oil. Because the incidence of hyperlipidemia and atherosclerosis is higher in gout patients than in normal people, various factors that induce atherosclerosis should be avoided as much as possible. However, the exception is fish oil among animal oils, which is believed to have the effect of lowering blood lipids and preventing atherosclerosis, especially the effect of sea fish oil is more obvious, so gout patients can consume it appropriately to compensate for the adverse effects caused by partial consumption of vegetable oils. Some studies have shown that partial consumption of vegetable oils also has harmful effects. The unsaturated fatty acids in vegetable oil can easily oxidize automatically and produce toxic peroxides, which can make a variety of vitamins, especially vitamin C oxidation and decomposition, leading to vitamin deficiency; it can also combine with protein to produce aging pigment – lipofuscin, leading to skin aging and promote the formation of age spots. Peroxide also has a damaging effect on vascular endothelial cells and brain cells. Therefore, gout patients are better off with a small amount of animal oil on top of vegetable oil. What attitude should gout patients take towards seafood? Generally speaking, the purine content in seafood is high, including sea cucumber, various sea shells, sea crabs, sea shrimp, etc. Most sea fish also contain more purines. Most sea fish also contain more purines, especially sardines, anchovies and roe, so eating too much seafood may cause a significant increase in uric acid in the blood and lead to gouty arthritis attacks. Gout patients should not eat seafood often, especially should be strictly prohibited to eat and drink or days of seafood delicacies constantly. Of course, occasionally eat a small amount of seafood food to improve life, the disease does not affect. The seaweed, nori class purine content is very little, and high nutritional value, can be used for gout patients. Eggs and milk are the most common foods that people eat. Both eggs and milk are rich in protein and provide people with essential amino acids. In addition, they also contain a variety of other nutrients, but they contain very low amounts of purines, much lower than various types of meat and fish, so eggs and milk are the most suitable nutritional supplements for gout patients. The downside is that eggs have a high cholesterol content, especially in the yolk. Therefore, gout patients with hypercholesterolemia, arteriosclerosis and hypertension should not eat more eggs than one per day. Gout patients can eat 1 egg and 2 bags of milk per day, which can fully satisfy their body needs, and even if they eat less meat, it will not cause malnutrition. How should gout patients choose the right vitamin drugs? Although vitamin drugs have certain health benefits, it is not good to take more of them. Long-term overdose of vitamin A can lead to dry skin, itching, hair loss, and loss of appetite. Excess vitamin D can raise blood calcium, while excess vitamin C can make uric acidification, both of which can promote the formation of urinary stones, which is very detrimental to gout patients, especially those with existing gouty kidney lesions. As you can see, vitamins are not safe and reliable supplements. Gout patients should be careful when choosing vitamins, especially vitamins C and D, do not take them indiscriminately. Under normal circumstances, the daily intake of vitamins can meet the needs of the body, there is generally no vitamin deficiency, so there is no need for additional supplementation. In addition to the above, we must also pay attention to the following three points: (1) avoid drinking alcohol. The main component of alcohol is ethanol, which can induce glycogen isogenesis disorder, resulting in the accumulation of lactic acid and ketone bodies in the body. The β-hydroxybutyric acid in lactic acid and ketone bodies can competitively inhibit uric acid excretion, so even if a large amount of alcohol is consumed at once, the serum uric acid level can rise significantly, inducing a gout attack. Long-term small amounts of alcohol will stimulate increased purine synthesis and raise serum and urine uric acid levels. In addition, the consumption of alcohol is often accompanied by beans and meat and poultry food, which is bound to increase the intake of purines. (2) The individualized principle of limiting purine intake. The restriction of purine intake should be treated differently according to the severity of the patient’s disease, the stage of the disease, the comorbidities and the application of uric acid-lowering drugs, that is, according to the individual situation of the patient. (3) Pay attention to food preparation methods. Reasonable cooking methods can reduce the amount of purine contained in food, such as cooking meat first and discarding the soup before cooking. In addition, chili, curry, pepper, pepper, mustard, ginger and other food seasonings, can excite the plant nerves, inducing acute attacks of gout, should also try to avoid the application. Purine is a hydrophilic substance, as long as the water maceration, boiling, purine can be dissolved. For example, soybean is a purine food, gout patients should not eat, but after made into tofu, as purine has been lost in large quantities, gout patients can also eat.