I. What are the risk factors and protective factors in the diet of gout patients?
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
Second, can gout patients drink alcohol?
Beer has the highest purine content among all alcohols and is rich in guanine nucleotides, which are most easily absorbed by the body and positively correlated with blood uric acid content. 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 is rich in antioxidants, which is negatively correlated with blood uric acid content and can be consumed appropriately.
Third, can’t gout patients eat soy products?
Dry beans: Avoid as much as possible during the acute period and consume in moderation during the remission period.
Soy products (tofu, dried tofu, soy milk): the purine content is reduced in 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.
4. Do gout patients need to restrict staple foods? How much is appropriate to eat?
Yes. Staple food is individualized, generally 150~350 g per day.
V. Which staple food is more suitable for gout patients?
Non-fermented pasta and delicate rice.
Which staple food should be eaten less often by gout patients?
Ramen noodles, dim sum, dumplings, wontons and dumplings.
Can gout patients eat fermented pasta?
There are two ways of saying: one says that dry yeast has a purine content of 589 mg/100mg, which is high in purines, so it is best not to eat it.
Secondly, the amount of dry yeast used in the production of fermented pasta is very small, so it will not take in too much purine and can be eaten! (300 g flour, 0.5%, 8.8 mg). When choosing yeast, it is best to choose low-sugar yeast.
Can gout patients eat meat? How much is appropriate to eat?
Not during acute attack, 50~100 g/d during remission.
Which cooking method should gout patients choose to prepare meat?
Boiling and stewing are best, but not frying, deep-frying, smoking or baking.
X. 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 per day 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! The amount should be moderate. You can choose sea cucumber, jellyfish and seaweed with little purine content (<50 mg/100g) to eat in moderation. Be wary of anchovies, sardines, etc. with high purine content.
XIII. Which vegetables should be eaten less by gout patients?
Dried shiitake mushrooms, nori, fresh beans, enoki mushrooms, kelp, silver fungus, onion and garlic.
XIV. Can’t all mushrooms and algae be eaten by gout patients?
Wood fungus is safe to eat, but silver fungus and kelp should be eaten in moderation.
Fifteen, bean sprouts, gout patients can not eat?
2 types of food, purine content is high, to eat less.
How to choose fruits for gout patients?
First, look at the purine content. Second, look at the fructose content.
What kind of fruits can’t be eaten by gout patients?
Dried fruit, dried fruit and other fruits with high sugar content.
Are there any fruits that are most suitable for gout patients?
Fruits rich in vitamin C such as cherries (anthocyanin) should be eaten more often. Vitamin C can promote the dissolution of uric acid.
Nineteen, how much fruit can gout patients eat every day?
200~400 g, varies from person to person.
Twenty, spinach is 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 lot of oxalic acid, easy to cause uric acid to rise, 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.
Twenty-one, since let eat less meat, simply do not eat!
This is wrong! If you don’t consume meat for a long time, it will make the body’s tissues and organs function less, and the ability to metabolize purines will also decline. The appropriate consumption of some lean meat can enhance the body’s metabolic capacity and immunity, more conducive to avoid the recurrence of gout. Gout remission patients, moderate intake, pay attention to the cooking method.
Twenty-two, coarse grain purine content is slightly more, can not simply do not eat, only eat japonica rice noodles?
No! Gout patients are mostly 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, the 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!