I. Dietary considerations for gout patients
Gout patients should eat more low purine food, eat less medium purine food, do not eat high purine food, but also pay attention not to drink alcohol. Low purine food: grains and cereals, eggs, milk, fruits, vegetables; medium purine food: meat, beans, seafood; high purine food: bean seeds, soybean sprouts, asparagus, mushrooms, purple cabbage, animal offal, fish. Gout is often complicated by obesity, diabetes, hypertension and hyperlipidemia, patients should observe the following dietary principles.
1, maintain the ideal weight, overweight or obese should reduce weight. However, weight reduction should be gradual, otherwise it will easily lead to ketosis or acute attacks of gout.
2, carbohydrates can promote uric acid excretion, patients can eat carbohydrate-rich rice, steamed buns, pasta, etc.
3, protein can be taken according to the weight, according to the proportion, 1 kg of body weight should be taken 0.8 grams to 1 gram of protein, and milk, eggs as the main. If it is lean meat, chicken and duck meat, etc., should be boiled and go to soup to eat, avoid eating stewed meat or marinated meat.
4, eat less fat, because fat can reduce uric acid excretion. For those who have gout with hyperlipidemia, fat intake should be controlled to within 20% to 25% of total calories.
5, drink a lot of water, should drink 2000ml to 3000ml of water daily to promote the elimination of uric acid.
6, eat less salt, should be limited to 2 grams to 5 grams per day.
7, prohibit alcohol. Alcohol tends to make the body lactic acid accumulation, has an inhibitory effect on uric acid discharge, easy to induce gout.
8, less use of strong stimulating condiments or spices.
9, limit purine intake. Purine is a component of the cell nucleus, as long as the food containing cells contains purine, animal food has more purine content. Patients are forbidden to eat offal, bone marrow, seafood, fermented foods, beans, etc.
10. Drugs that inhibit the excretion of uric acid should not be used.
High purine diet can increase the synthesis of uric acid and increase the concentration of blood uric acid, and conversely low purine diet can reduce the concentration of blood uric acid. After controlling the diet, blood uric acid can be reduced by about 35.7ηmol/L (O.6mg/dl) in normal people, and by about 59.5μmol/L (1.Omg/dl) in gout patients. There are some reasonable explanations for how dietary factors affect blood uric acid levels, including.
1. Excessive alcohol consumption can cause the onset of gout, with beer being particularly evident. Possible mechanisms by which ethanol affects blood uric acid levels are.
(1) Alcohol consumption is often accompanied by foods rich in purines;
(2) Ethanol metabolism can increase blood lactate concentrations, and lactate can inhibit uric acid excretion by the kidneys;
(3) Excessive alcohol consumption causes blood ketosis, which inhibits the excretion of uric acid by the kidneys;
(4) Ethanol can promote the conversion of adenine nucleotides and increase uric acid;
(5) It is believed that the consumption of alcohol containing lead, such as whiskey, increases the risk of developing gout by three times.
(2) Reducing food intake is also associated with gout attacks because plasma acetoacetic acid and beta hydroxybutyric acid levels increase during starvation, which affects the excretion of uric acid by the kidneys.
3, there are some misconceptions about the relationship between soy products and gout. According to the tests conducted by scholars in China and Japan, the purine content of most beans is not too high, based on which it is concluded that soy products have even less purine content, thus it can be disproved that folk or Chinese doctors misrepresented that gout is prohibited to eat soy products. Another piece of circumstantial evidence is that monks who eat soy products regularly also rarely have gout. So soy products can be consumed in small amounts.
Second, the prevention of gout diet
1, abstain from eating foods high in purines: animal offal (liver, intestine, kidney, brain), seafood (abalone, crab, lobster, salmon, sardine, tuna, carp, sea bass, trout, cod), shellfish, meat (beef, sheep, duck, goose, pigeon), soy food, lentils, spinach, cauliflower, asparagus, mushrooms, gumbo, wheat bark.
2, abstain from eating foods high in cholesterol: animal offal (liver, intestines, kidneys, brain), fatty meat, squid, fish, cuttlefish
3, abstain from alcohol: do not drink alcohol, especially beer, Shaoxing wine.
Once the blood alcohol concentration up to 200mg/dl, lactic acid in the blood will increase with the oxidation process of ethanol, so that the kidney excretion of uric acid is blocked, resulting in an increase in uric acid in the blood.
4, quit eating acidic food, such as coffee, fried food, high-fat food. The imbalance of acid and alkaline will affect the body function and increase the burden of liver and kidney.
3.Foods to be eaten
1, eat more high potassium food, such as bananas, broccoli, celery, etc.. Potassium can reduce the precipitation of uric acid and help to discharge uric acid from the body. Eat more alkaline food, such as kelp, cabbage, celery, cucumber, apples, tomatoes and other fruits.
2, eat more kidney-strengthening food. Chinese medicine believes that the kidney food can help excrete uric acid, usually can be according to the “six flavors of Dihuang” (Shu Di, dogwood, yam, diarrhea, Dan Pi, Poria) formula decoction to drink, in order to collect the effect of nourishing Yin and kidney.
3, also suitable for eating more qi blood, tendons and activate the food. For example, can be used mulberry (one person’s share of five money) boiled sugar water, but do not put eggs, can add lotus seeds.
4, apple cider vinegar with honey.
This is a traditional Western treatment method, which has been proved effective by several clinical tests. Apple cider vinegar contains pectin, vitamins, minerals (phosphorus and potassium) and enzymes. The acidic content of apple cider vinegar is antiseptic and helps to eliminate toxins from joints, blood vessels and organs. Regular consumption of apple cider vinegar can regulate blood pressure, improve blood vessels, lower cholesterol, and help treat arthritis and gout. After meal, add one teaspoon of apple cider vinegar and one teaspoon of honey into half cup of warm water and drink it well.
5.Food therapy for gout patients
Job’s tear porridge: Take appropriate amount of barley and white rice, the ratio of the two is about three to one, soak the barley in water for four or five hours, soak the white rice for 30 minutes, then mix the two and boil the porridge together with water.
Winter melon soup: take three hundred grams of winter melon (not even skin), five or six red dates, a little ginger. First use the oil to burst the ginger, and then together with the winter melon slices and red dates into the pot, add water and the appropriate amount of seasoning to cook into soup.
6, drink more water daily, go to the toilet more often, never hold back urine.
Fourth, should do the right amount of oxygen exercise
The Chinese medical textbook says: “When the qi moves, the blood moves, and when the blood moves, the wind is destroyed”. Therefore, to treat gout, we should focus on nourishing the qi, moving the blood and consolidating the kidneys, so that the qi and blood can flow smoothly and uric acid will not accumulate. For example, swimming and Tai Chi.
1. Control total calories: To maintain or reach the ideal weight, gout patients should preferably keep their weight 10% to 15% below their ideal weight. To achieve the latter focus is to control the total calories eaten daily, the total diet should be about 10% lower than the normal diet, do not eat too many snacks, and do not eat too much or too full at each meal.
2, low protein diet: gout patients should be given 0.4 to 0.5 grams of protein per metric body weight, the total daily protein should be controlled at about 40 grams, and the intake of fish and legumes should be appropriately limited. 1 cup of milk plus 2 eggs or 2 taels of lean pork per day can meet the protein needs of their muscles, not too much.
3.Limit fat intake: total daily fat intake of gout patients is about 50 grams is appropriate, pay attention to vegetable oils mainly, less animal fat.
4, with high carbohydrate food: rice, noodles, cereals are the main components of carbohydrates, so gout patients should be the main diet of these foods to ensure the supply of heat.
5, prohibit alcohol, less coffee, tea, cocoa: alcohol can trigger gout attacks and aggravate the disease, gout patients should be absolutely prohibited from drinking alcohol; gout patients in drinking coffee, tea, cocoa should not be too strong, drink too much.
6, maintain adequate vitamin B and C: vitamin B and C is rich in fruits and vegetables, eat some citrus and apples after meals every day, as well as eating more green leafy vegetables in the diet, can make the body have enough vitamin B and C.
7, forbidden to eat food containing high purine: food containing high purine are animal offal, fish and shrimp, clams, beef and mutton and bowl of beans, etc., gout patients should try to eat less or not. Gout patients should eat more foods with low purine content such as milk, eggs, bread, cucumber, tomatoes, etc. to reduce exogenous purines into the body and lower the blood uric acid level. Here is also introduced gout diet: (1) white foxglove drink: fresh bamboo leaves and white foxglove 10 grams each. Fresh bamboo leaves and white thatch root washed, put into a thermos cup, brewed with boiling water for 30 minutes, drink as a substitute for tea, diuretic, prevent gout complications kidney stones. (2) corn beard drink: 100 grams of fresh corn beard. Fresh corn husk with appropriate amount of water, decoction 1 hour to filter out the juice, low fire concentration to 100 ml, ceasefire to be cold, add sugar and stir to absorb all the juice, cooled and dried and pressed powder bottled. Take 10 grams 3 times a day with boiling water. It prevents kidney stones and has diuretic effect. (3) Angelica dulcis wine: 60 grams of dulcis, 500 grams of soybeans, 10 grams of angelica, 1000 ml of white wine. After removing the reed head, pound it with angelica, put it in a clean vessel, soak it in white wine for one night, fry the soybean until it smokes, put it into the wine and seal it, wait for it to cool, remove the dregs and set aside. Three times a day, each warm drink 10 ml. (4) Doklam Ginseng Wine: 45g of Doklam, 15g of White Moss Peel, 30g of Qiangwu, 20g of Ginseng, appropriate amount of wine. Remove the reed heads of Doklam and Qiangwu respectively, and pound the above 4 herbs into coarse powder for spare. Decoct 10 grams of the powder with 7 minutes of water and 3 minutes of wine until 7 minutes, remove the residue and take warm. No time limit. (5) Stiff bean drenching wine: 250 grams each of black beans and silkworm, 1000 ml of white wine. Black beans fried and scorched, dripping with wine, dregs, stored in a clean vessel, the silkworm also into the clean vessel, soaked in wine. After 5 days, remove the slag and set aside. 4. How long is the best interval for another test? About two weeks before the test.