Gout patients should avoid animal offal, seafood, some fish, broth, soy products, beer and other alcoholic beverages and other high-purine diet.
Gout is a metabolic rheumatic disease, usually due to the patient’s body purine metabolism disorders and uric acid production caused by too much. Therefore, gout patients should avoid animal offal, seafood, meat soup, bean products, beer and other alcoholic beverages and other high-purine diet, and eat less fish, animal meat and honey, desserts and other sucrose, fructose content of high food.
Gout patients should choose low-fat and skim milk in their daily diet, eat more vegetables and foods with low glycemic index such as oatmeal and brown rice, in addition to eating more cherries, bananas and other fruits rich in vitamins and trace elements, and pay attention to drinking more water on a daily basis. Eat a light diet.
It is recommended that patients diagnosed with gout go to the Department of Rheumatology and Immunology and the Department of Nutrition of regular hospitals for detailed dietary counseling.