The principles of nutritional therapy and diet for patients with gout or high uric acid are as follows.
Principles of nutritional therapy.
1. Restriction of purines
Patients should control the intake of food containing high purine for a long time. The amount of purine intake should be limited to 150mg per day, and high purine foods such as animal offal, sardines, anchovies, shrimps, lentils and thick broth should be prohibited.
2.Control total energy and maintain appropriate weight
Obesity is one of the common pathogenic factors of hypertension, hyperlipidemia, hyperuricemia and gout. Gout patients are mostly accompanied by obesity, hypertension and diabetes, so they should control total energy and reduce body weight, preferably 10-15% below ideal body weight. Energy supply according to the condition, generally 1500-1800kcal / d. Should be gradual, do not lose weight too fast to promote fat decomposition, easy to induce an acute attack of gout.
3, moderate amount of protein and fat
Protein for normal weight can be supplied at 0.8-1g/kg, 40-65g throughout the day. plant protein should be the main, try not to use meat, poultry, fish, etc.
4.Adequate amount of vitamins and minerals
Supply sufficient B vitamins and vitamin C. Supply more vegetables, fruits and other alkaline foods. Gout patients are prone to hypertension and hyperlipidemia, etc. Sodium intake should be limited.
5. Drink more water
Use more fruits and foods that contain more water.
6. Eat more alkaline food
It is the increase of urine PH value, which is conducive to the dissolution of uric acid salt discharge.
Dietary principles.
1. Avoid high purine food
2, mainly plant protein food
Animal protein can be used milk and eggs, because milk and eggs have no cell structure and do not contain nucleoprotein, which can be used within the allowed range of protein supply. It is prohibited to eat foods with high fat content, such as fatty meat and fried food, etc.
3, eat more alkaline food
Alkaline food includes fresh vegetables, fruits, milk, nuts, seaweed, etc. Increasing the intake of alkaline food is beneficial to the dissolution of uric acid salt discharge.
4.Drink more water and drink less alcohol
Ethanol metabolism increases blood lactic acid concentration and inhibits uric acid discharge, alcohol abuse is usually the trigger for acute gout attacks. Beer should be absolutely prohibited because of the large amount of purine.
5, food selection as follows.
Available foods: white rice, noodles, various starches, white bread, buns, eggs and egg products, fresh milk, cheese, yogurt, cabbage, carrots, bok choy, cucumber, eggplant, lettuce, pumpkin, winter squash, tomatoes, potatoes and various fruits, jams, fruit juices, carbonated beverages and moderate amounts of fats and oils, etc.
Foods that can be used in small amounts: aloe vera, cauliflower, spinach, mushrooms, green beans, lentils, fish, eel, crab, chicken, lamb, pork, beef, pigeon meat, duck meat, etc.
Forbidden foods: brain, liver, kidney and other animal offal, anchovies, sardines, gravy, chicken juice and other foods with high purine content.