Pork dumplings are not recommended for gout patients during acute attacks, while pork dumplings can be eaten during non-acute attacks, but should be eaten in moderation.
Gout is a type of crystalline arthritis caused by high uric acid, and its pathological basis is hyperuricemia. Gout patients need to control the purine intake in their daily diet. During acute attacks of gout, it is recommended to eat only foods with low purine content, and during non-acute attacks, i.e., the intermittent or chronic phase, you can eat less medium purine foods.
The main ingredients of pork dumplings are pork and flour, flour is a low purine content food and pork is a medium purine content meat. Therefore, it is not recommended to eat pork dumplings when gout is in acute attack, and you can eat less pork dumplings when gout is in non-acute attack.
Gout patients should limit the consumption of beef, mutton, pork, fish and other purine foods, prohibit the consumption of seafood, animal offal and other high-purine foods, quit smoking and drinking, and take uric acid-lowering drugs as prescribed by the doctor.
Gout patients can go to the regular hospital endocrinology, rheumatology and immunology departments and other related departments for detailed consultation.