Eating seafood and drinking white wine may lead to acute attacks of gout.
Uric acid is a metabolite of purine, common seafood including shrimp, oysters, clams, mussels, crabs, etc., most of which are high-purine foods, for example, every 100g oysters contain 239mg purine, every 100g of shrimp contain 180mg purine, etc., the patient to eat this kind of high-purine food will lead to an increase in uric acid production.
Alcohol into the human body to increase hepatic ATP decomposition to increase uric acid production, and its metabolites will also lead to uric acid excretion obstacles, thus causing blood uric acid levels rise, so the consumption of seafood at the same time drinking white wine will lead to fluctuations in the body’s blood uric acid, which may cause patients with acute attacks of gout.
Gout patients should be strictly dietary management, it is recommended to the regular hospital rheumatology and immunology department and other related departments for detailed consultation.