After talking about the “forbidden” and “limited” foods, gout patients must be disappointed, is there no food we can eat with confidence? Of course there are! There are foods that contain very little purine, or even no purine; there are foods that can help reduce uric acid levels and reduce the risk of gout attacks, and are often recommended by physicians, as summarized below. However, it is important to note that although recommended, they should not be overdone and should not be used as a substitute for medication.
Encourage diet
Starchy.
Soda crackers; (sugar free)
Alkaline, low in purines.
Proteins.
Egg whites.
High quality protein, low in purines.
Non-fat or low-fat milk (yogurt)
Alkaline, reduces the risk of gout.
However, the fat in full-fat milk interferes with uric acid excretion and raises the risk of gout.
Pig, chicken and duck blood.
Low in purines
Vegetables.
Purple kale, cabbage, bok choy.
Low in purines
Cucumber, loofah, potatoes.
Tomatoes, eggplants, fungus.
Carrot, radish, pumpkin.
Fruits.
Cherries.
Case-control studies have shown that cherry consumption reduces the risk of gout attacks.
Watermelon, winter squash.
Alkaline, diuretic, promotes uric acid excretion.
Beverages.
Light coffee.
Caffeine reduces uric acid production by competitively inhibiting xanthine oxidase.
However, strong coffee can stimulate sympathetic nerves to increase the risk of gout attacks, so do not drink excessive amounts of coffee and do not drink strong coffee.
Soda (unsweetened)
Alkaline, diuretic
Light tea
Alkaline, diuretic
Tea has a similar mechanism of lowering uric acid as coffee, but tea also has ingredients that raise blood uric acid. The two effects cancel each other out, and gout patients can choose whether to drink tea according to their preferences.
Mineral water
Alkaline, diuretic
Other.
Vitamin C.
Studies have shown that vitamin C can promote uric acid excretion. Daily oral intake of about 500mg of vitamin C can reduce uric acid levels by about 0.35mg/dl.