Gout and hyperuricemia are common chronic diseases caused by long-term purine metabolism disorders and increased blood uric acid causing tissue damage, which are more common in men and have a higher incidence in the obese and middle-aged and elderly groups engaged in mental work.
First, the diet should pay attention to several issues
1, weight control: obese people are prone to gout, therefore, to maintain or achieve the ideal weight, preferably 10-15% below the ideal weight. To weigh often, so that the daily intake of food to meet nutritional needs, but also does not make the weight too high. But do not lose weight too fast, such as health allows, can be appropriate exercise.
2.Limit purine: Daily purine intake should be less than 150mg. purine content in food can be divided into four categories. The first category can only be used in acute gout attacks; the second category can be used four times a week for chronic gout patients, 100g each time; the third category can be used once a week, 100g each time; the first category does not need to be limited and can be consumed at will.
3, moderate amount of meat and poultry: all kinds of meat, fish and shrimp, poultry and animal offal, rich in protein, but because of the high content of nucleoprotein in these foods, can be metabolized to produce uric acid, so gout patients should not eat too much. The usual supplement of high-quality protein can choose more milk, eggs and their products.
4, eat more fruits and vegetables: fruits and vegetables can supply sufficient vitamins and minerals, at the same time can form an alkaline environment in the body, improve the solubility of uric acid salts, thus facilitating the discharge of uric acid out of the body. There are also vegetables and fruits rich in vitamin C, which can promote the dissolution of uric acid salts in the tissue.
5, more water: water can help uric acid to be eliminated from the body, the daily diet can be more water-rich and diuretic food to ensure the amount of urine, maintain the amount of liquid at least 2000ml per day. Note: the amount of fluid should be moderate when the kidney function is not complete.
6, taste light: fats and oils contain high fat can affect the elimination of uric acid, and at the same time is a high-energy nutrients to lead to obesity, so should avoid the use of fatty meat, lard, lard, less oil when cooking. Gout prone to hypertension, should limit the intake of sodium, while prohibiting spicy condiments.
7, prohibit smoking and limit alcohol: smoking is harmful to health, drinking alcohol to promote purine synthesis, inhibit the excretion of uric acid, thereby increasing the deposition of uric acid salts in the body, alcohol abuse often triggers an acute attack of gout.
Second, the choice of food
When suffering from acute gout, a low-fat purine-free diet should be adopted, with two cups of low-fat milk, 1-2 fresh eggs, fine grains, vegetables, fresh fruits and plenty of water daily.
People with chronic gout should adopt a low-fat and low-purine diet.
C. Classification of purine content in food
The first category: the content is little or no purine, and can be chosen at will.
Cereals: refined white rice, refined white flour, rich flour, corn, steamed buns, noodles, soda cookies
Eggs: all kinds of eggs and egg products
Dairy: all kinds of fresh milk, condensed milk, cheese, yogurt and other dairy products
Vegetables: cabbage, celery, cucumber, eggplant, lettuce, beans, pumpkin, zucchini, winter squash, tomatoes, potatoes, bok choy, yellow sprouts, chickweed, red cabbage, taro
Fruits: all kinds of fresh fruits, dried fruits, jams, fruit juices
The second category: purine content is less, can be used four times a week, each time no more than 100 grams. Such as asparagus, cauliflower, string beans, bok choy, kidney beans, peas, fresh fava beans, fresh soybeans, spinach, mushrooms, cereals, mackerel, guppy, tuna, lobster, crab, chicken, etc.
The third category: higher purine content, can be selected a total of 1 time per week, each time no more than 100 grams. Lentils, carp, sea bass, shellfish, pork, beef, chicken soup, duck, goose, pigeon, quail, pheasant, rabbit, lamb, eel, eel.
Category 4: highest purine content and should be avoided. For example: pancreas, anchovies, sardines, liver, kidney, brain, gravy.
Various fats, sugar, itself does not contain purines, but should be used in moderation because of the need to control caloric energy.
Example of recipes for chronic gout patients
Breakfast: milk, refined white bread, pickled vegetables (a little).
Lunch: rice, sliced chicken with cucumber.
Dinner: tomato and egg noodles.
Dessert: available fruits and various available drinks.