Reducing the production of uric acid in the body and promoting its excretion are the basic principles of nutritional therapy for gout.
1. Restrict the intake of purine. As purine is the raw material for synthesizing uric acid, patients with gout should control the intake of purine for a long time, and in the chronic period, it is appropriate to use foods with purine content <75 mg%. The third type of food with high purine content is forbidden, and the second type of food with medium purine content is used in a limited amount.
2. Restrict caloric energy. People with gout and obesity should restrict caloric energy and reduce body weight. The caloric energy supply should generally be 10-15% lower than normal people, and the weight should preferably be 10-15% lower than the standard weight. Since carbohydrates can prevent tissue catabolism and produce ketone bodies, and have a tendency to increase uric acid elimination, they should be the main source of calories. Fructose can increase the production and excretion of uric acid, so the proportion of fructose in raw carbohydrate should not be too large. Restriction of calories should be carried out gradually to avoid excessive decomposition of body fat, causing or aggravating the acute attack of gout.
3, moderate protein and fat supply. Protein should be limited to no more than 80 grams per day, choosing milk, cheese, eggs, cereals and vegetables as the main source of protein. Try not to use meat, poultry, fish and other foods containing high purine, if you must use, the amount should be small, and should be boiled and discarded soup before using meat, poultry. Fat can inhibit the excretion of uric acid salt, so fat intake should be appropriately limited, and it is appropriate to control about 50 grams per day.
4, pay attention to the supply of B vitamins and vitamin C. It is appropriate to eat more vegetables, fruits and other alkaline food, vegetables can supply about 1000 grams per day, fruits can be consumed 4-5 times a day; alkaline environment can improve the solubility of urate, which is conducive to the excretion of uric acid; vegetables and fruits are rich in vitamin C, which can promote the dissolution and removal of uric acid salts in tissues.
5.Gout is easily combined with hypertension and hyperlipidemia, so sodium intake should be limited, and the daily salt intake is 2-5 grams.
6.Drink more water or eat food containing more water, the daily liquid intake should be more than 2000-3000ml to increase urine volume and promote uric acid excretion; if there is renal insufficiency, the liquid intake should be adjusted appropriately.
7, forbidden to eat strong spices and spicy condiments. Coffee, tea and cocoa can be used in moderation. Alcohol can cause the accumulation of lactic acid in the body, and lactic acid has a competitive inhibitory effect on uric acid excretion, so it is better not to drink alcohol.
First category, foods with little or no purine content.
Fats and oils Fruits Rich and strong flour Pumpkin Corn Celery Cucumber Eggplant Candy
Jams Zucchini Fine white rice Eggs Kale Lettuce Knife beans Tomatoes Radishes
Dried fruits carrots cabbage milk yams potatoes coffee cocoa
Second group, foods with low purine content (no more than 75 mg of purine per 100 g of food)
White lobster Kidney beans Asparagus Cauliflower Green beans Peas Vegetable beans Spinach Mushrooms
Tuna Salmon Shad Mackerel Herring Shrimp Crab Oysters
Beef broth, ham, lamb, chicken, bran, cereal
The third group, foods with high purine content (75-150 mg of purine per 100 g of food)
Flounder Carp Cod Perch Pike Mackerel Eel Shellfish Eel
Smoked ham Liver Pork Beef Beef tongue Broth Mutton Venison Pigeon
Duck, goose, chicken soup, quail, pheasant, lentils, rabbit
Purine content per 100g of commonly used food (mg)
Anchovy 363.0 Lamb 27.0 Carrot 8.0 Millet 6.1 Grape 0.5
Sardines 295.0 Gunfish 45.0 Green leaf 14.5 Flour 2.3 Apricots 0.1
Veal 48.0 Beef 40.0 Egg 1 0.4 Rice 18.1 Honey 3.2
Pancreas 825.0 spinach 23.0 celery 10.3 cabbage 5.0 jam 1.9
Beef liver 233.0 Peanuts 33.4 Walnuts 8.4 Green onions 4.7 Oranges 1.9
Beef kidney 200.0 Goose 33.0 Chestnuts 16.4 Tomatoes 4.2 Onions 1.4
Pork 48.0 Cauliflower 20.0 Soybean 27.0 Cucumber 3.3 Milk 1.4
Cinnamon meat 24.0 hen 28.0 potatoes 5.6 pumpkin 2.8 apple 0.9