1, eat less fat, gout diet 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.
2, drink a lot of water, should drink 2000ml to 3000ml of water daily to promote the elimination of uric acid.
3, gout diet should be used less strongly stimulating condiments or spices.
4.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. Gout diet avoid offal, bone marrow, seafood, fermented foods, beans, etc.
5, eat less salt, gout diet should be limited to 2 grams to 5 grams per day.
6, forbid alcohol! Alcohol tends to make the body lactic acid accumulation, has an inhibitory effect on uric acid excretion, easy to induce gout.
The main factors that cause the onset of gout are excessive purine intake from food, disorders of purine metabolism in the body and decreased kidney excretion, resulting in an increase in blood uric acid in patients. The final breakdown products of purine from food are very different from those from the metabolic process of the body. The latter are mainly broken down into nucleic acid and used by tissue cells through a complex metabolic process under the action of various enzymes, while a small portion is broken down into uric acid. The vast majority of purines from food sources are produced as uric acid, which is rarely used by the body. Therefore, the amount of purine intake from food has a great impact on the concentration of uric acid, so it is necessary for gout patients to moderate the amount of purine intake in their diet. The diet of gout patients should be individualized and combined with restriction and blending. We suggest that the diet of gout patients should pay attention to the following issues.
Control high purine foods
There is a wide variety of foods that we often eat, and it is difficult to test the purine content of each food, and the data measured by various companies vary greatly, so it is not very accurate to classify foods only according to their purine content. Based on the results of several tests, we have roughly classified common foods into four categories based on the number of milligrams of purine per 100 grams of food.
One category is purine-rich foods (>100mg/100g). The main ones are: animal offal, sardines, anchovies, and thick chicken soup, broth, beer, etc.
The second category is the food with more purines (50-100mg/100g). Mainly include: most fish, shellfish, meat and poultry.
The third category is more purine-containing foods (25-50mg/100g). The main ones are: mackerel, herring, salmon, ? Fish, etc., cattle, lamb, chicken, shrimp, crab and vegetables such as asparagus, cauliflower, string beans, beans, spinach, mushrooms, peanuts, etc.
The fourth category is foods with little or no purines (<25mg/100g), milk, eggs, rice and pasta products and most vegetables are in this category.
To advise gout patients not to eat the first category and eat more of the fourth category, can they eat the second and third category of food? How much to consume? The decision is based on the condition.
Control the total amount of diet Moderation of the total amount of diet includes two parts.
① Control the total daily intake of purines. Even if you do not eat purine-rich foods, if you eat a large amount of the second and third food groups, the total daily intake of purine will exceed the limit and cause an increase in uric acid synthesis, so the total amount should be appropriately limited when supplementing the second and third food groups.
②Control the total daily calorie intake. Control the total number of calories in the daily diet and reduce body weight. Obesity is one of the risk factors of gout, and blood uric acid is positively correlated with body mass index. The diet of gout patients should be controlled at about 80% of the normal diet, and overeating is strictly prohibited. Gout patients often have a sudden rise in blood uric acid levels after overeating, resulting in an attack of gouty arthritis.
Adjust diet based on blood uric acid value
Keeping blood uric acid at normal levels is an important measure to prevent gout attacks. We suggest that gout patients should have their blood uric acid tested frequently. When the blood uric acid rises above 480μmol/L, there is a possibility of gout attack at any time, so you should prohibit the consumption of first-class foods, strictly limit the intake of second-class foods and eat less third-class foods; when the blood uric acid drops below 380μmol/L, the intake of second- and third-class foods can be relaxed appropriately.
Eat more vegetables and fruits and other vegetarian foods
Vegetables and fruits are mostly alkaline foods, which can increase the alkali reserves in the body and raise the pH value of body fluid. When the pH value of joint fluid rises above 6, uric acid is mostly free and rarely forms urate crystals. The increase of urine pH can prevent the formation of uric acid crystals and promote their dissolution, increase the amount of uric acid excretion and prevent the formation of stones or dissolve the formed stones. Many vegetables and fruits contain a small amount of potassium, which can promote the kidneys to excrete uric acid and reduce urine salt deposits.
Do not drink alcohol and drink more water
Beer is a purine-rich beverage, which is prohibited for gout patients. Drinking too much alcohol, on the one hand, produces a lot of lactic acid in the body, preventing uric acid discharge, on the other hand, alcohol is a high-calorie item, and drinking a lot of it produces too much heat and increases uric acid production, so gout patients should be advised not to drink alcohol as much as possible. Drinking more water is to increase urination, facilitate uric acid excretion, and prevent the formation and deposition of uric acid salts. It is ideal for gout patients to drink 2000-3000ml of water per day.
Combine diet and uric acid medication
Many gout patients usually do not use uric acid-lowering drugs and rely on diet alone to control uric acid, which is often unsuccessful. This is because hyperuricemia is caused by many factors, and excessive intake of high purine food is only one of the reasons. Strict control of diet does not block other factors that elevate uric acid, so it is difficult to maintain normal blood uric acid in the long term by diet control alone. For the treatment of hyperuricemia, the principle of lowering uric acid medicine and diet deployment should be adopted at the same time. When the blood uric acid drops to normal level, you can eat some fish, shrimp and lean meat in moderation, but it is better not to drink soup, because after a long time of cooking and stewing, quite a lot of purines have entered the soup.
In addition, the dosage of uric acid-lowering drugs can be appropriately increased after business trips, travels or banquets, or when you are tired, mentally stressed, environment changes, or have too much purine intake, in order to avoid the pain of gout onset.