Gout is no longer the traditional “emperor’s disease”, the prevalence of gout in China has increased significantly in the past 20 years, while the uric acid level in the country is also steadily “climbing”, and tends to be younger.
Balanced diet to prevent and treat gout
If “disease enters by mouth” is not an absolute factor for other diseases, but the occurrence of gout is closely related to diet. Dr. Liu Xiangyuan, chief physician of the Department of Rheumatology and Immunology at Peking University Third Hospital, said that the biochemical basis of gout is the increase of blood uric acid level, which is a metabolic disease, because the abnormal purine metabolism in the body makes too much uric acid production or the kidneys reduce uric acid excretion, so that hyperuricemia occurs.
Most foods contain purine substances, especially “meat”, and the final metabolite of purine is uric acid. Director Liu Xiangyuan said that a normal person has a certain amount of uric acid in the body is not a problem, but when the uric acid in the body is much higher due to eating too much purine-containing food, it is like putting too much salt in a glass of water, which will form crystals and deposit in various parts of the body, and these crystals will cause tissue lesions and pain, especially in the joints and adjacent tissues, which will cause severe pain. This is called gout. Therefore, purines are the hidden killers hiding in seafood, wine and animal delicacies such as liver, brain and heart.
12 golden guidelines for gout diet
1, maintain the ideal weight, overweight or obese should reduce weight. However, weight loss should be gradual, otherwise it will easily lead to ketosis or an acute attack of gout. General weight loss should be about 2 to 3 weeks to lose about 2 kg of weight is appropriate.
2, carbohydrates can promote uric acid excretion, patients can eat carbohydrate-rich rice, steamed buns, pasta, etc., but for patients with combined diabetes should also be controlled.
3.Protein can be taken in proportion to body weight. 0.8~1g of protein should be taken for 1kg of body weight, and milk, skim milk powder, cheese and eggs should be the mainstay. If it is lean meat, chicken and duck meat, etc., should be boiled and go to soup to eat, avoid eating stewed meat or marinated meat. However, yogurt should not be consumed because it contains more lactic acid, which is not good for gout patients.
4, eat less fat, because fat will reduce uric acid discharge. For people with gout and hyperlipidemia, fat intake should be controlled to within 20%-25% of total calories.
5, drink a lot of water, should drink 2000 ~ 3000 ml of water daily to promote uric acid excretion. Experts warn that it is better to drink alkaline mineral water.
6, eat less salt, should be limited to 6 grams per day.
7, prohibit alcohol. Alcohol tends to make the body lactic acid accumulation, inhibit uric acid excretion, but also promote purine decomposition, so that the uric acid increase. Some wine itself contains purines, such as beer. Experts remind, folklore “can not drink beer, can drink white wine”, this statement is wrong. In addition, drinking alcohol while eating a high purine, high protein, high fat diet, more likely to cause an acute attack of gout.
8, less use of strong stimulating condiments or spices. The average blood uric acid level of those who are overly addicted to spicy food is significantly higher than those who do not eat spicy food.
9, limit purine intake. Purine is a component of the cell nucleus, as long as the food containing cells contains purine, animal food has more purine content. Patients are forbidden to eat offal, bone marrow, seafood, fermented foods, beans, etc.
10. Drugs that inhibit uric acid excretion should not be used. Such as dihydrocoumaric acid, tachyphylaxis, etc.
11.Gout patients should supply sufficient amount of B vitamins and vitamin C, as well as foods containing more sodium, potassium, calcium, magnesium and other elements. Eat more vegetables, fruits and other alkaline foods, 1000 grams of vegetables and 4~5 fruits per day.
12, limit the total calorie intake, patients in the onset of the total calorie should be slightly lower than the normal diet 10% ~ 15%, to 1400 ~ 2000 kcal / day is good, the main measures are low sugar, limit fat and protein.
Not to determine the “acid-base” by taste
Acidic and alkaline foods are not determined by taste, but by the metabolites produced after being absorbed into the body. For example, citrus, lemon, crumb, tomato, vinegar, etc. have various organic acids and taste very acidic, but they produce a lot of alkali after metabolism and are alkaline foods.
Alkaline foods: Foods that produce more sodium, potassium, calcium and magnesium ions after metabolism, and produce more alkali in the body. Increasing the intake of alkaline foods can reduce the acidity of serum uric acid and even make the urine alkaline, thus increasing the solubility of uric acid in the urine.
Such as cabbage, lettuce, carrot, rape, celery, fava, lotus root, onion, eggplant, pumpkin, cucumber, kelp, citrus, watermelon, grape, banana, strawberry, persimmon, etc.
Acidic foods: Some foods contain more non-metallic elements, such as phosphorus, sulfur, chlorine, etc., which are acidic after oxidation in the body, generating acid roots with anions. Such as pork, beef, chicken, pork liver, duck, carp, oysters, shrimp and beer, etc.. This kind of food is a big no-no for gout patients.
4 types of food “competition” purine content
The first category
Foods with high purine content (100-1000 mg of purine per 100 g of food).
Liver, kidney, pancreas, heart, brain, meat pies, gravy, broth, mackerel, anchovies, sardines, fish eggs, small shrimp, goose, spotted chicken, stone chicken, yeast.
Expert comment: prohibited during both gout attacks and intermittent periods.
Category 2
Foods with medium purine content (75-100 mg of purine per 100 g of food)
1. Fish: carp, cod, halibut, sea bass, pike, shellfish, eel and eel.
2. Meat: smoked fire retreat, pork, beef, beef tongue, veal, rabbit, venison.
3. Poultry: duck, pigeon, quail, pheasant, turkey.
Expert comment: gout attack period prohibited, intermittent period to limit consumption.
The third category
Foods containing less purine (<75 mg of purine per 100 g of food)
1.Fish and crab: mackerel, herring, salmon, anchovy, tuna, white fish, lobster, crab, oyster.
2.Meat: ham, lamb, beef soup, chicken, bacon.
3, bran: cereals, bread, coarse grains.
4, vegetables: asparagus, string beans, green beans, peas, beans, spinach, mushrooms, dried beans, tofu.
Expert comment: gout attack period prohibited, intermittent period to limit consumption.
Fourth category
Food containing little purine
Grains: rice, wheat, millet, rice, capers, cornmeal, semolina, semolina, macaroni, noodles, bread, buns, soda crackers, butter snacks.
2.Vegetables: cabbage, cabbage, carrot, celery, cucumber, eggplant, kale, turnip greens, collard greens, lettuce, cut beans, pumpkin, bonito, zucchini, tomato, yam, potato, kimchi, pickles.
3.Fruit: various fruits.
4, eggs, dairy: fresh milk, condensed milk, cheese, yogurt, cream of wheat.
5, drinks: soft drinks, tea, coffee, cocoa, chocolate.
6, other: various fats, peanut butter, jelly, jam, dried fruit, etc.
Expert comment: It can be consumed during the attack and interval period.
How much purine content of vegetables know
Gout patients know to eat more vegetarian and less meat, but the fact is that some vegetables for gout patients are also not suitable to eat more. According to the test, bean sprouts, soybean sprouts, mung bean sprouts, cauliflower, purple cabbage, shiitake mushrooms, these vegetables contain 150~500 mg of purine per 100 grams, which is high purine food, its purine content is similar to shark, scallop, chicken soup, broth, duck soup, sea eel and sardine, etc., but higher than shrimp, crab, chicken, pork, beef and mutton, beans and soy products.
Doctors usually require gout patients to eat many non-vegetarian dishes, so patients will think of eating some good-tasting vegetables, such as mushrooms, cauliflower, bean sprouts, etc., not knowing that a large number of purines eaten into the body, but also caused the gout attack.