In recent years, the incidence of gout has increased and there is a trend towards younger people, and gout is no longer the exclusive domain of the rich and powerful, but has long since flown into the homes of ordinary people. “In the process of treating gout patients, almost every patient is still most concerned about diet. There is no doubt that a high purine diet is a common cause of gout, but endogenous purine metabolism disorders are also an important mechanism for gout attacks.
Traditionally, it is believed that the daily diet of gout patients should be strictly limited in purine intake, but in recent years, with the publication of research reports on gout mechanism and diet, some old dietary concepts of gout have been gradually corrected and some new concepts have been gradually proposed and emphasized. For example, gout patients are not absolutely “free” from seafood, and some high purine foods do not affect the control of gout and hyperuricemia (e.g., beans and soy products). Today I will talk about the gout diet myths of seafood and beans, soy products.
1.Seafood
As we all know, seafood is a high purine food, long-term, large quantities of food will inevitably increase the risk of hyperuricemia and the development of gout. The good and bad of food for the human body is also “unity of opposites”, seafood for people with high nutritional value, and better than meat, for human health. At the same time, seafood, especially oily fish is rich in unsaturated fatty acids, is the body’s main source of unsaturated fatty acids, which may have a protective effect on the human cardiovascular system.
Gout patients are a high incidence of cardiovascular disease; plus some seafood purine content is not high, therefore, gout patients should not “one size fits all” to avoid seafood, but should be based on the purine content of different seafood, avoid eating high purine content of seafood, and appropriate to eat low / medium purine seafood, especially in the gout remission period, for The benefits for human health definitely outweigh the disadvantages.
Therefore, gout patients should determine whether or not to eat specific seafood based on their health status and the type of seafood they are eating, rather than forbidding all seafood. For patients with acute gout or other reasons to strictly limit seafood, attention should be paid to supplement other types of high-quality protein, such as eggs, milk, animal meat, etc., especially for patients with cardiovascular disease should pay attention to the supplementation of unsaturated fatty acids.
Seafood with high purine content: mackerel, anchovies, sardines, fish eggs, small shrimps, shellfish, tamari, etc.
Seafood with moderate purine content: carp, cod, halibut, sea bass, barracuda, eel and eel, etc.
Seafood with low purine content: mackerel, herring, salmon, anchovy, tuna, white fish, lobster, crab, oyster, etc.
2.Beans and soy products
Because beans (including lentils, soybeans, soybeans) and soy products contain high purine content, so the majority of gout patients and medical personnel have always believed that beans can increase the incidence of gout, and beans have the potential risk of inducing acute attacks of gout. In order to stop suffering from gout pain in the future, the majority of gout patients will be righteous and beans and soy products “clear the line”.
Gout patients can not eat beans and soy products, is this true?
The following to reveal the truth.
1.Beans
How high is the purine content of beans? In fact, the purine content of beans is similar to that of lean meat, for example, the purine content of soybeans is relatively high in legumes, but each 100g of soybeans contains 116.5mg of purine, while each 100g of lean pork contains 122.5mg of purine. soybeans contain plant purines, while meat contains animal purines. The latest authoritative medical research proves that the risk of gout from purine-containing foods varies, and that foods containing plant purines are much safer than meat and fish containing animal purines. The current foreign studies have shown that legumes have no significant effect on blood uric acid levels; even the current clinical studies have confirmed that the total intake of legumes is negatively correlated with the prevalence of hyperuricemia, which means that the more legumes consumed to a certain extent, the less likely it is to induce elevated blood uric acid.
What is the reason for this? The truth is: although beans are relatively rich in purine content, they also contain substances that promote kidney excretion of uric acid, and the role of the latter is more significant, so ultimately beans do not increase blood uric acid levels.
2.Soybean products
Soybeans are the main component of soy products, although each 100g of soybeans contains 116.5mg of purine, but in general 100g of soybeans can make 300-500g of tofu, and each 100g of tofu contains less purine. It is worth pointing out that beans lose most of their purine content in the process of processing into soy products, but their uric acid-lowering effect is not diminished accordingly, so soy products are negatively correlated with gout attacks and blood uric acid levels. The Buddhist people eat a lot of soy products every day, the incidence of gout does not increase, and this is the reason.
3. Soybean milk
When soybeans are ground into pulp, purines are dissolved in water and basically retained in the soy milk. But in daily life, 10-20 grams of soybeans can make a cup of soy milk (250ml), a cup of soy milk intake of purine is about 11.7-23.3mg – mg. If you drink five grains of soy milk, the purine content is even less. As already mentioned, plant purines are safer than animal purines for gout patients. Therefore, gout patients should not absolutely stay away from soy milk, but they should pay attention to the need to control the total protein intake when drinking soy milk and reduce the amount of meat accordingly to control the total daily purine intake.
In addition, the latest research found that legumes are rich in protein, fiber, vitamins and minerals, which can reduce the risk of coronary heart disease, stroke, certain malignancies and type 2 diabetes, so moderate consumption of legumes and legume products is not only harmless but also beneficial to gout patients. There are no absolutes, but if a patient with gout or hyperuricemia has renal insufficiency, such as elevated creatinine and urea nitrogen, the consumption of beans, soy products and soy milk should be limited.