It was thought that soy foods could raise blood uric acid levels and trigger acute attacks of gout. However, this is not the case. Large-scale studies abroad have shown that beans have no effect on blood uric acid levels, and that soy products, including soy milk and tofu, can reduce blood uric acid levels and the incidence of gout. Red light food: animal offal to avoid animal offal is the highest purine content of all food, eat a meal can lead to a sudden increase in blood uric acid levels, thereby triggering an acute attack of gout. In addition, animal offal contains a lot of cholesterol, often eaten can lead to hypercholesterolemia, so gout combined with hypercholesterolemia, cardiovascular disease patients should avoid eating. Yellow light food: pork, beef, lamb, venison, rabbit meat, etc. is called “red meat”. A series of foreign studies have shown that the more red meat intake, the more significant the increase in blood uric acid levels, the higher the incidence of gout, and will lead to a significant increase in the incidence of cardiovascular disease, especially coronary heart disease, and gout patients are a good incidence of coronary heart disease, therefore, gout patients should limit the intake of red meat. In addition, gout patients should eat less fruit with high fructose content. Fruits are a double-edged sword. On the one hand, fruits can alkalize urine, promote uric acid excretion, and the rich vitamins in fruits are beneficial to the organism. But on the other hand, the fructose contained in fruits can increase blood uric acid levels, increase serum insulin levels and reduce the body’s sensitivity to insulin, leading to an increased incidence of gout and metabolic syndrome. Gout patients should pay attention to selecting fruits with low fructose content, such as plum, cucumber, watermelon, coconut water, grapes, strawberries, cherries, pineapples, peaches, plums, olives, etc.; eat less apples, figs, oranges, grapefruit, lychees, persimmons, cinnamon, bananas, prunes, pomegranates and other fruits with high fructose content. ”Often patients are confused: watermelon, strawberries and other fruits have a very sweet taste, but why are they low-sugar fruits?” The sweet taste and the sugar content cannot be fully equated. In addition, patients are better off consuming fresh fruit directly rather than freshly squeezed juice, and not to buy bottled juice, because the fructose contained is relatively high. Green light food: vegetables, poultry and eggs in moderation compared to seafood and red meat, poultry and eggs have limited purine content and less impact on blood uric acid levels, so it is recommended that gout patients give priority to poultry and eggs as the main source of animal protein. Of course, poultry is rich in fat in the subcutaneous tissue, so it is not recommended that patients consume too much fried, skin-on poultry food. Some elderly people may have doubts about eating egg yolks, fearing that they may cause atherosclerosis due to increased cholesterol. Recent studies have found that eggs are rich in lecithin, which makes the particles of cholesterol and fat smaller and keeps them in suspension, thus preventing the deposition of cholesterol and fat in the walls of blood vessels. As a result, scientists believe that for elderly people with normal cholesterol, eating two eggs a day, their cholesterol in 100 ml of blood increases by up to 2 mg without causing vascular sclerosis. ”In the past, it was thought that legumes could raise blood uric acid levels and induce acute attacks of gout. But this is not the case.” Mo Yingqian said that large-scale studies abroad have shown that beans have no effect on blood uric acid levels and that soy products, including soy milk and tofu, can reduce blood uric acid levels and the incidence of gout. Although the purine content of beans may increase blood uric acid levels when absorbed by the body, it can also significantly promote renal uric acid excretion, which ultimately, beans do not increase blood uric acid levels. In addition, beans in the process of processing into soy products will lead to the loss of most purines, while the uric acid-lowering effect is not affected, so soy products do not induce gout attacks. ”In the past, it was thought that shiitake mushrooms, spinach, leeks, large leafy greens, and peppers were high in purines, and some doctors may advise gout patients to eat less.” However, foreign studies conducted specifically on these foods that included tens of thousands of people showed that eating these purine-rich vegetables did not increase the risk of gout attacks in patients, or the incidence of gout in the population. In addition, these vegetables contain many elements that are beneficial to human health, such as minerals, vitamins, and fiber, so gout patients are encouraged to eat more vegetables.