Gouty arthritis: A chronic arthritis caused by disorders of purine metabolism and/or reduced uric acid excretion resulting in deposition of uric acid in the joint capsule, synovial bursa, cartilage, and bone, resulting in significant redness, swelling, and heat in the soft tissues around the joints and severe local pain.
1. Clinical manifestations.
The typical first attack of gouty arthritis is mostly monoarthritis, with the first metatarsophalangeal and bunion joints being the most common. The acute phase is more rapid, often sudden at night, can wake up due to pain and can not sleep through the night. The symptoms usually resolve in 1-2 weeks. Local skin redness turns to brownish red and gradually returns to normal. Flaking and itching may sometimes occur. In the chronic phase, sodium urate deposition in the joints gradually increases, episodes become more frequent, intervals are shortened, more joints are involved, pain increases, inflammation does not completely subside, gout stones appear, gout stones are more common in the joints and kidneys, gout stones can also appear in the outer ear, metatarsal toes, interphalangeal and metacarpophalangeal joints, etc. As the deposition of gout stones increases, it leads to joint hypertrophy, deformity, stiffness and restricted movement.
2.Diagnosis.
(1) More than one episode of acute arthritis, with the peak of the attack within 1 day.
(2) Acute arthritis is confined to individual joints. The entire joint is dark red. The first thumb joint is swollen and painful.
(3) Acute attack of unilateral tarsal arthritis.
(4) Gout stones are present.
(5) Hyperuricemia.
(6) Asymmetric joint swelling and pain.
(7) The attack can stop on its own.
The diagnosis can be confirmed if three or more of the above conditions are present and secondary gout can be excluded.
3, gouty arthritis patients diet control diet recommended as follows.
(1) less than 50 mg / 100 grams, suitable for use (cereals, vegetables, fruits, eggs).
(2) 50-150 mg / 100 grams, the acute period should not be used) (many legumes and meat).
(3) More than 150 mg / 100 grams, should not be used.
4. Type: Purine (mg/100g)
(1) Purine less than 50 mg / 100 g, suitable for selection.
Cereals and potatoes and their products: white rice 18.1, glutinous rice 17.7, millet 7.3, brown rice 22.4, rice bran 54.0, wheat 12.1, flour 17.1, noodles 19.8, sorghum 9.7, corn 9.4, rice flour 11.1, cereal 24.4, sweet potato 2.4, taro 10.1, potato 3.6, water chestnut 2.6.
Vegetables: cabbage 12.6, spinach 13.3, cabbage 12.4, hollow cabbage 17.5, artemisia 16.3, mustard 12.4, celery 12.4, amaranth 8.7, squash 10.2, kale 18.5, salt and sour cabbage 8.6, potherb mustard 24.4, leek 25.0, turnip 20.2, gourd 7.2, winter melon 2.8, ginger 5.3, bitter melon 11.3, lucerne 11.4, cucumber 14.6, eggplant 14.3, green pepper 8.7, radish 7.5, carrot 8.9, onion 3.5, cauliflower 24.9, beans 29.7, mushrooms 28.4, onion 13.0, ginger 5.3.
Beans and soy products: bean sprouts 14.6.
Meat/Aqua: Pig’s blood, 11.8, pig skin 29.8, sea cucumber 4.2, sea jelly skin 9.3.
Eggs/milk: egg white 3.7, egg yolk 2.6, duck egg white 3.4, duck egg yolk 3.2, skin white 2.0, skin yolk 6.6, milk powder 15.7.
Fruits and others: lemon 3.4, peach 1.3, watermelon 1.1, cantaloupe 4.0, orange 3.0, tangerine 3.0, grape 0.9, pomegranate 0.8, pineapple 0.9, duck pear 1.1, peach 1.4, loquat 1.3, hard/dried fruits, chestnut 34.6, lotus seed 40.9, red date 6.0, black date 8.3, raisin 5.4, dried longan 8.6, melon seed 24.2, almonds 31.7, others, honey 1.2, tomato paste 3.0, soy sauce 25.0.
(2) Purine 50-150 mg/hundred grams, should not be used in the acute period.
Beans and soy products: mung beans 75.1, red beans 53.2, peas 75.7, mixed beans 57.0, soy beans 116.5. dried beans 66.5, black beans 137.4, smoked dried 63.6.
Meat / aquatic products: lean pork 122.5, pig brain 66.3, pig kidney 132.6, pork belly 132.4, pig lung 138.7, beef 83.7, tripe 79.0, lamb 111.5, rabbit 107.6, chicken heart 125.0, chicken breast 137.4, duck intestine 121.0, duck heart 146.9, eel 92.8, carp 137.1, crab 81.6 , squid, 89.8, fish ball, 63.2, shrimp 137.7.
Others: peanuts, 96.3, cashew nuts, 80.5, white sesame, 89.5, black sesame, 57.0, and silver fungus, 98.9.
(3) purine more than 150 mg / 100 grams, should not be used.
Pig liver 169.5, pig large intestine 262.2, beef liver 169.5, chicken liver 293.5, duck liver 301.5, white scallop 391.6, oyster 183.2, oyster 239.0, mussel clam 436.3, shiitake mushroom 214.5.