I. Principles of nutritional therapy.
Reduce the source of exogenous uric acid and promote the excretion of uric acid in the body.
1.Limit total energy, for overweight patients can be reduced by 10-15% on the basis of the original daily total energy intake, so that the body weight can be gradually reduced to the ideal weight range.
2.Protein supply: 1g/kg/d, or 0.8g/kg/d during acute gout attack.
3.Limit purine intake, it should be controlled below 150mg per day (normal 600~1000mg). Completely prohibit the food containing purine, and use the food containing medium purine in limited quantity.
4. Limit the intake of fat. Because fat has the effect of hindering the kidney excretion of uric acid. Therefore, animal foods containing less fat and cooking methods with less oil should be used.
5, eat more vegetables and fruits and the right amount of alkaline mineral water, to facilitate the dissolution and excretion of uric acid salts.
6.Prevent over-eating. Avoid alcohol and all stimulating condiments.
Second, food selection.
Acute gout attack period: only milk, eggs, refined flour and vegetables containing less purine, more fruits and plenty of water. Forbid all meat and purine-rich foods. (Food groups 1, 2 and 3 are prohibited, choose any 4 food groups).
Chronic gout: Within the range of protein intake throughout the day, milk and egg whites may be unlimited. Whole eggs are limited to one per day. Lean meat, white meat (fish, chicken) can be used two taels (100g) per day, or boiled meat can be used, discard its soup to eat its meat can reduce purine intake. It is strictly forbidden to eat too much meat and purine-rich food at one time. Other foods that can be used are refined rice and noodles and vegetables with less purines (more yellow-green vegetables and fruits, etc.). (Prohibit the use of category 1 foods, limit the use of category 2 and 3 foods, and arbitrarily use category 4 foods).
C. Food purine content classification.
1, the food containing the most purines (150-1000 mg of purines per 100 grams)
Liver, brain, kidney, tripe of beef and lamb, sardines, wind-tailed fish, fish roe, pancreas, thick broth, meat essence, thick gravy.
2. Foods containing more purines (75-150 mg of purines per 100 g)
Lentils, dried beans, dried peas, carp, cod, halibut, sea bass, shellfish, smoked ham, pork, beef, beef tongue, veal, pheasant, pigeon, duck, mallard, quail, goose, sheep meat, rabbit, venison, turkey, eel, eel, light chicken soup, light meat soup, light liver soup.
3. Foods containing less purine (<75 mg of purine per 100 g)
Asparagus, cauliflower, lobster, string beans, green beans, fresh peas, kidney beans, spinach, mushrooms, oatmeal, mackerel, herring, salmon, tuna, white fish, lobster, eel, crab, oyster, chicken, ham, lamb, light beef soup, peanuts, bran bread.
4. Foods containing little purine (<30 mg of purine per 100 g).
Milk, cheese, eggs, fruits, cocoa, coffee, tea, sea cucumber, juice drinks, soy milk, candy, honey, refined cereals such as rich flour, finely ground rice, corn, vegetables such as purple cabbage head, cabbage, carrot, celery, cucumber, eggplant, winter melon, potato, yam, lettuce, tomato, green onion, cabbage, pumpkin, jam.