How to eat for gout? Have you noticed that the number of people suffering from gout is increasing? In China a few decades ago, the incidence of this disease was very low, but now it has become an important disease threatening men’s health. The reason why there are considerably more male patients than female patients is that estrogen has the effect of promoting the excretion of uric acid. As a result, hyperuricemia rarely occurs in young women. However, after menopause, women may also be afflicted by this disease. 1. Who is susceptible to gout? In addition to genetic susceptibility, the vast majority of people have poor habits in their dietary life. Current epidemiological studies have found that drinking alcohol, eating too much red meat, eating too much seafood, and exercising too little all increase the risk of gout. Studies have also found that being overweight and obese in the waist and abdomen are risk factors for gout. In addition, men who gain weight at a young age are more likely to suffer from gout, especially those who have gout in their family should be highly alert. (1) For every 10 grams of alcohol consumed, the risk of gout rises by 19%; (2) Eating one more serving (80 grams raw weight) of red meat per day increases the risk of gout by 45%; (3) Eating one more fruit per day (such as an apple or orange) decreases the risk of gout by 27%; (4) Body mass index (BMI) has a very large impact on the risk of gout. For every 1 increase in BMI, even if you run the same distance every day, the risk of gout increases by 18 percent. And people with a BMI over 27.5 have 16 times the risk of gout than those with a BMI below 20, and 4 times the risk of those with a BMI between 20 and 22.5. (5) For every 1 cm increase in waist circumference, even if running the same distance, the risk of gout increases by 6%; (6) For every 1 km increase in daily running distance, the risk of gout decreases by 8%; (7) In the standard 10 km running test, for every 1 m/s (3.6 km/h) increase in running speed, the risk of gout decreases by 45%. More than two-thirds of the body’s blood uric acid is endogenous uric acid, with food sources being only a small part. Seventy percent of this uric acid is excreted by the kidneys, and hyperuricemia only occurs when the body’s metabolism is disturbed, producing more endogenous uric acid, and the kidneys do not function well enough to handle the excess uric acid in a timely manner. Therefore, it is more important to improve the body’s ability to metabolize uric acid than to calculate the purine content of food. 2. What should people with high uric acid eat? After reading these studies, you will also be able to know how to live a life conducive to controlling uric acid and preventing gout. (1) Reduce the intake of red meat foods. Our clinicians have also found that many gout patients are in the habit of eating large amounts of red meat. These people also usually have a significant state of obesity. According to our dietary guidelines, combined with the patient’s condition, gout should not eat meat during acute attacks, remission or hyperuricemia state, the average daily intake of red meat should be controlled within 50 grams is good. Animal offal is best not to eat. (2) Reduce the intake of seafood foods. Long-term consumption of large amounts of seafood is also considered by the global medical community as one of the risk factors for gout. Because seafood foods are relatively low in calories, some patients may not be significantly obese, but have high uric acid levels. (3) Reduce dietary calorie and fat intake. Fat itself can hinder the excretion of uric acid by the kidneys, and diets high in fat can also lead to obesity and metabolic disorders. For patients with excessive body fat and obesity in the waist and abdomen, weight loss itself is beneficial to the improvement of the metabolic disorder status. (4) Change the content of staple foods Do not eat the combination of refined white + fat staple foods, moderately increase the proportion of mixed grains and potatoes to reduce obesity and insulin resistance state. (5) Substantially increase the intake of fresh vegetables and fruits, especially low-sugar fruits and vegetables. (6) Increase the intake of low-fat dairy products. (7) Strictly abstain from alcohol, sweet drinks and water. In addition, patients with gout and hyperuricemia should also undergo body composition analysis and comprehensive physical examination. 3. Tips Clinicians should remember to remind patients that while avoiding foods with high purine content, alcohol and sweet drinks, the only way to really get their bodies in shape is to improve their overall metabolic function through proper nutrition and weight loss and fat reduction. When the overall metabolic level of the body improves, the problem of uric acid will also gradually improve. For patients who have not yet developed gout, weight control and improvement of metabolic disorders can largely prevent the disease from progressing to the gout state and prevent all the serious consequences caused by it.