With the continuous improvement of living standards, seafood and other high purine food has become a “regular” on people’s dinner table, resulting in the prevalence of gout increasing year by year. According to statistics, the number of gout patients in China has exceeded 75 million, and is rapidly developing at an annual growth rate of 9.7%. Many people think that quit seafood and other high purine food can rest easy, but doctors remind, some common condiments in life is also a factor in the occurrence of gout. A plate of oyster sauce lettuce caused a recurrence of gout The 65-year-old Mr. Wu has had gout for three years, and in the past year, frequent attacks of joint swelling and pain, after hospitalization, the joint swelling and pain was well controlled. After he was discharged from the hospital, he fully followed the doctor’s advice and limited the intake of high purine food, and the gout did not flare up again for nearly half a year. Mr. Wu, who was hospitalized again, was puzzled as to how he could have another gout attack when he had already eaten in full accordance with the doctor’s recommendations. After detailed inquiries, it turned out that a plate of lettuce with oyster sauce caused the gout attack. Oyster sauce is a traditional fresh seasoning commonly used in Guangdong, and is one of the largest products in the sauce category. Oyster sauce is delicious, rich in oyster flavor, thick and moderate, high nutritional value, but for Mr. Wu, who suffers from gout, oyster sauce is undoubtedly a terrible “poison”. The food purine intake is the trigger for the onset According to the introduction, the occurrence of gout is closely related to the elevation of uric acid, and the degree of uric acid overload is closely related to the incidence of gout. 5% to 18.8% of hyperuricemia will develop into gout, and the more uric acid overload, the higher the incidence of gout”. This shows that the root cause of gout is hyperuricemia. The causes of high uric acid are divided into two main conditions: excessive uric acid production and reduced uric acid excretion. Uric acid is a product of purine metabolism, 80% of purines are produced endogenously and only 20% of purines are ingested from exogenous food. Since gout attacks are caused by excessive fluctuations in uric acid, exogenous food intake is a trigger for gout, even though it accounts for a relatively small percentage of purine intake. Once you have gout, avoiding high-purine foods is an important tool to avoid flare-ups. It is worth noting that in addition to the ingredients we usually eat, high purine foods also include food seasonings, which families with gout patients need to pay close attention to. Gout patients in the usual diet, not only need to strictly control the intake of high purine ingredients such as seafood, animal offal, wine, etc., but also need to be alert to the use of seasonings, especially oyster sauce, abalone sauce, seafood sauce, mushroom sauce, concentrated chicken sauce and other high purine food seasonings. ”These condiments are often some animals, seafood, etc. after refining, concentrated processing of the finished product, its purine content is very high”, after consuming food cooked by these condiments, can quickly raise the body’s uric acid level in a short period of time, the rapid rise in blood uric acid will lead to the onset of gout. Especially in Cantonese cuisine, more attention is paid to the use of these condiments, therefore, gout patients must be wary of the use of these condiments when dining in restaurants.