Gout is a metabolic disease in which abnormal purine metabolism leads to increased uric acid synthesis. Many people know that gout can not drink beer, can not eat seafood, animal offal and soy products to eat less, as for whether you can eat eggs and milk many people are very hesitant, after all, is animal food well. In fact, gout can eat eggs and milk, and is the main source of high-quality protein for gout patients. Eggs have a purine content of 3.7 mg/100g and milk 1.4 mg/100g, which are low purine foods (<50
mg/100g), which can be used safely even during acute gout attacks. In addition, sea cucumber (4.2 mg/100g), jellyfish skin (9.3 mg/100g), pig’s blood (11.8
mg/100g) and soy milk (27.7 mg/100g) are also low purine foods and can be used safely by patients with gout or hyperuricemia. However, gout patients need to pay attention to one thing: milk should be pure milk, not yogurt. The lactic acid in yogurt competes with uric acid for metabolic channels and affects uric acid excretion.