The previous article just said the gout patients on the table “black list”, then in addition to the “black list” of food can not be touched, other food is not free to eat it? Of course not! The purine content of different foods varies depending on their composition. The long-term consumption of foods with high purine content can also affect uric acid levels in the blood, thus increasing the risk of gout attacks. The following foods are summarized for patients who need a “limited diet” because of the high amount of purines, which means: you can eat them, but remember to “eat less, eat less”. Meat: beef, lamb, pork; animal purines can work with fatty acids to increase the risk of gout. Chicken, duck, goose, pigeon; Aquatic products: squid, eel; Vegetables: mushrooms, spinach, leeks, bamboo shoots, purple cabbage, cauliflower; However, the latest study found that “plant purines” do not increase the risk of gout, so they can be eaten in moderation. Soybeans and soy products: soybeans, black beans, soybeans; tofu, dried beans, soy milk; soy products lose some of their purines during processing, so they are more suitable for gout patients than soy foods. Some studies have shown that small amounts of wine for women with gout do not increase the risk of gout, but there is a lack of data from large-scale clinical studies to support this, so it is not encouraged for gout patients.