Gout is a disease that afflicts many middle-aged and elderly people, and the pain is severe when the weather changes slightly. Purine is an important substance that causes gout, so we should pay attention to less purine intake in our daily diet.
Daily foods are divided into four categories according to their purine content.
Category 1 Foods with high purine content (100~1000 mg of purine per 100g)
Liver, kidney, pancreas, heart, brain, minced meat, gravy, broth, mackerel, anchovies, sardines, fish eggs, small shrimp, goose, spotted chicken, rock chicken, yeast
Principle of consumption: prohibited during both gout attacks and intermittent periods
The second type of food 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
The principle of consumption: gout attack period is prohibited, intermittent restriction of food
The third type of food with less purine content (<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
Principle of consumption: prohibited during gout attacks and restricted during intervals
The fourth type of food containing very 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 and oils, peanut butter, jelly, jam, dried fruit, etc.
Principle of consumption: both during and between attacks
Purine content of some vegetables
Most gout patients understand that they should eat more vegetarian and less meat, but some vegetables have a high purine content and should not be eaten. For example, bean sprouts, soybean sprouts, mung bean sprouts, cauliflower, purple cabbage, shiitake mushrooms, these vegetables contain 150~500 mg of purine per 100 grams, which are high purine food, and their purine content is similar to shark, scallop, chicken soup, broth, duck soup, sea eel and sardine, but higher than shrimp, crab, chicken, pork, beef and mutton, beans and soy products.
General principles of diet for patients with gout and hyperuricemia.
1.Forbid to eat high purine food, control medium purine food and try to use low purine food.
2. For early hyperuricemia patients or gout patients with infrequent joint pain, overly strict dietary control may not be able to be adhered to in the long run.
3.Control of total purine intake is more important than strict control of a certain type of food, and control of animal purines is more important than plant purines.
4.Be alert to the intake of high-sugar foods and sugary drinks.
5.Simple dietary control often cannot effectively reduce blood uric acid, and appropriate exercise can enhance the effect of uric acid reduction. However, once the blood uric acid continues to exceed the standard or joint pain is frequent, it is necessary to start uric acid-lowering treatment under the guidance of a physician.