What should gout patients eat? What can and cannot be eaten has always been one of the most concerned issues for patients, this article will do some necessary solutions to the most concerned issues for patients What cannot be eaten (1) prohibit high purine food. In the past, it has been advocated to use purine-free diet or strictly limit purine-rich food, when limiting purine, also limit the protein, long-term consumption of the whole body nutrition brought adverse effects. Therefore, the control of diet has been relaxed, but it is still advocated to prohibit the consumption of foods with high purine content. Common high purine foods include: animal offal (brain, liver, kidney, etc.), beer, various types of broth, dry yeast, freshwater fish (such as eel, eel, mackerel, grass carp, carp, sea bass, trout, etc.), most sea fish (such as abalone, pomfret, squid, cuttlefish, sardine and cod), and various types of seafood (crab, lobster, shellfish). (2) Prohibition of alcohol: Gout patients are aware that beer should not be consumed, but liquor and wine can actually lead to gout attacks and higher cardiovascular risk, so they should also be prohibited. (3) Limit fat intake. The gout attack is not only related to blood uric acid, but also related to leukocyte chemistry and other factors. A high-fat diet can increase fatty acid metabolism and induce neutrophil chemistry, thus inducing a gout attack. Gout is often accompanied by hypertension, hyperlipidemia, diabetes and other metabolic diseases, and fat intake must be controlled. For high-fat diet (such as big fat meat, pot stickers, sandwich cookies (trans fatty acids), etc.), must be prohibited! (4) Limit high sugar intake: High sugar, especially fructose metabolism, can trigger gout, so high fructose drinks (such as Coca-Cola, Fructo Orange, all kinds of soft drinks) should be banned, which is also confirmed by evidence-based medicine. However, this point is often overlooked by doctors and patients, and is highlighted here as a reminder. What to eat (1) the right amount of carbohydrates: the main source of calories should be plant-based foods, such as flour, rice, but not in excess, because sugar can increase the production and excretion of uric acid. (2) Adequate vegetables, vitamins, water and alkaline foods. The vitamins in the diet must be sufficient, and many vegetables and fruits are into alkaline food, which can alkalize urine and supply rich vitamins and inorganic salts. The total amount of daily fluids must not be less than 3000 ml to promote uric acid salt excretion. At the same time, sodium bicarbonate and other drugs can be used to alkalize the urine and prevent urinary stones. (3) Coffee: coffee can promote uric acid excretion and has a protective effect on coronary heart disease. People who are used to drinking coffee can continue to drink it. But note that you can drink is “black coffee”, added sugar, creamer coffee can induce gout attacks, should not drink. (4) Eggs and milk: contain very low purines and are “meat dishes” with delicious taste, which can also be used during gout attacks. Some medium purine foods such as fish (carp, cod, halibut, sea bass, pike, shellfish, eel and eel); meat (smoked fire retreat, pork, beef, beef tongue, veal, rabbit, venison, poultry: duck, pigeon, quail, pheasant, turkey) can be appropriately consumed. Drinking. Tea: There is no evidence that tea consumption can increase the incidence of gout. Therefore, it can be consumed in moderation. High purine vegetables: bean sprouts, soy bean sprouts, asparagus, shiitake mushrooms and nori have a high purine content and were previously considered to be generally prohibited. However, current studies have shown that purines in vegetables have little effect on uric acid metabolism in the body, so they can be used appropriately by gout patients in remission. Special Note: Finally, it should be noted that exogenous foods do not have a significant effect on blood uric acid (which is often a product of the body’s own metabolism), and even a completely low purine diet can only reduce academic uric acid levels by about 2%. Gout attacks are not only associated with increased blood uric acid in the body, but also with leukocyte chemotaxis, etc. Research has now gradually shown that food tends to increase leukocyte chemotaxis through fatty acid metabolism leading to gout attacks (rather than increasing blood uric acid as is commonly believed). The status of dietary control in the treatment of gout is gradually declining. Gout, especially recurrent gout, relying solely on dietary control, although it can reduce the chance of gout attacks, does not fundamentally solve the problem of hyperuricemia, which means that it does not fundamentally cure the gout. For patients with recurrent gout attacks, dietary treatment is not a substitute for medication.