I. Acute gout diet treatment
1. Purine restriction
Patients should control purine intake for a long time. In the acute stage, a low purine diet should be used, and foods containing low purine should be chosen, and foods containing high purine should be prohibited, such as animal offal, sardines, anchovies, mackerel, shrimp, lentils, soybeans, thick meat soup, and mushrooms and algae.
2.Limit caloric energy
Gout is closely related to obesity, diabetes, hypertension and hyperlipidemia. Gout patients with impaired glucose tolerance account for 7% to 14%, and those with hypertriglyceridemia account for 75% to 84%. Gout patients are mostly associated with obesity, hypertension and diabetes. Therefore, weight should be reduced and caloric energy should be limited, and it is best to have a weight 10%-15% below the ideal weight; caloric energy depends on the condition, generally 6.28-7.53MJ (1500-1800kcal). Do not lose weight too fast, should be gradual; weight loss too fast to promote fat decomposition, easy to induce acute attacks of gout.
3. Protein and fat
Supply in moderation, the standard weight of protein can be supplied at 0.8-1.0g, 40-65g throughout the day, mainly plant protein. Animal protein can be used milk, eggs; because milk, eggs without cell structure, does not contain nucleoprotein, can be used within the scope of protein supply. Try not to use meat, poultry, fish, etc., such as must use, can be lean meat, poultry and other small amounts, after boiling and discard the soup to eat. Fat can reduce the normal excretion of uric acid, should be appropriately limited, controlled at about 50g / d.
4. Vitamins and minerals
Provide sufficient B vitamins and vitamin C. Supply more vegetables and fruits into alkaline food. Vegetables 1000g/d, fruits 4-5 times; when alkaline can improve the solubility of uric acid salt, conducive to uric acid excretion. In addition, vegetables and fruits are rich in vitamin C, which can promote the dissolution of uric acid salts in tissues. Gout patients are prone to hypertension and hyperlipidemia, so sodium should be limited, usually 2 to 5g per day.
5.Water
Drink more water, eat fruits and foods containing more water, maintain the amount of liquid at more than 2000ml / d, preferably up to 3000ml, to ensure the amount of urine, to promote the excretion of uric acid; kidney insufficiency, water should be moderate.
6, prohibit irritating food
Prohibit the use of strong spices and condiments, such as wine and spicy condiments. In the past, coffee, tea and cocoa were prohibited because they contain caffeine, theophylline and theobromine, respectively. But caffeine, theophylline and theobromine in the body metabolism does not produce uric acid salts, and not in the gout stones deposited, so can be used in moderation.
Second, chronic gout diet treatment
Give a balanced diet and relax the restriction of purine intake appropriately, but still forbid the food containing more purine and freely choose the food containing less purine. Adhere to weight loss and maintain ideal weight; boil lean meat to remove soup and exchange it with eggs and milk; limit fat intake and prevent excessive hunger; develop the habit of drinking more water in general and use less salt and soy sauce.
Foods with little or no purine content.
Cereals include refined white rice, rich flour, corn, refined white bread, steamed buns, noodles, macaroni, and soda crackers.
Vegetables include cabbage, carrot, celery, cucumber, eggplant, endive bulb, kale, lettuce, cut beans, fava, cucumber, zucchini, tomato, radish, thick-skinned vegetables, turnip greens, yams, potatoes, kimchi, pickles, collard greens.
Eggs.
Dairy products include various kinds of fresh milk, condensed milk, cheese, yogurt, cream of wheat, various fruits and dried fruits, sugar and candy.
Various beverages including soft drinks, tea, chocolate, coffee, cocoa, etc.
All kinds of fats and oils, others such as peanut butter, foreign vegetable jelly, jam, etc.