The purpose of gout diet is to prevent acute attacks of gout by limiting purine diet, reducing exogenous nuclear protein, lowering serum uric acid level and increasing uric acid excretion. The general dietary principle for gout patients: “one restriction and three lows”, i.e. purine restriction, low calorie, low fat and low protein diet. During the acute attack period, foods with high purine content are prohibited and should be strictly controlled to less than 150mg/d. Foods that contain little or no purine should be used. In the remission period of gout, foods containing little purine can be used.
How to choose food in the acute phase of gout attack?
Acute phase menu: Normal purine intake is 600-1000mg/day, during the acute phase purine should be strictly limited to 150mg/day or less, protein should be 50-70g/day, liver, kidney, pancreas, mackerel, sardines, shrimps, gravy, broth, lentils, soybeans and mushrooms and algae with high purine content are prohibited. The following foods containing very low purines can be used, with milk, eggs (especially egg whites) and cereals as the main sources of protein. Fat does not exceed 50g, and carbohydrates are used to make up for the caloric needs. The amount of fluid intake is not less than 3000ml per day.
How to choose food in the interval of gout attack?
During the remission period, the dietary requirement is to give a normal balanced diet to maintain the ideal body weight. Protein should still be no more than 80g per day. Foods with high purine content are forbidden, and a limited amount of foods with medium purine content are used. 60-90g of meat, fish and poultry are used daily, and meat can also be consumed after boiling and discarding the soup. Lentils, soybeans and vegetables such as mushrooms and algae can be used in small quantities; in addition, foods containing very low purines can be freely chosen.
In daily life, gout patients should pay attention to what diet?
Alcohol is metabolized to lactic acid in the body, which affects uric acid excretion in the kidneys, and alcohol itself promotes the breakdown of ATP to produce uric acid. If you need to drink alcohol, you can drink a small amount of red wine. Coffee and tea are not restricted. Drinking more water can promote uric acid excretion and avoid urinary tract stones.
2. Avoid high purine foods (150mg of purine per 100g of food)
All animal liver, such as liver, kidney, brain, etc. {, pork intestine, thick gravy. Fish and shellfish: white hamachi, silver carp, striped bass, sea eel, sardines, oysters. All shellfish, dried shellfish, dried small fish, etc. Vegetables: bean sprouts, soybean sprouts, asparagus, nori, shiitake mushrooms, wild mushrooms, etc. The second group of foods containing medium purine (25-150mg of purine per 100g of food) Meat: chicken, pork belly, beef, lamb, duck intestine, pork kidney, pork brain, meatball. Fish and shrimp: grass carp, carp, shrimp, abalone, shark, carp, cod, grass carp, shark fin, crab. Vegetables: spinach, cabbage, wolfberry, string beans, peas, mushrooms, bamboo shoots, kelp, silver fungus, peanuts, cashew nuts, chestnuts, lotus seeds.
3, beans can eat
Beans can generally be eaten, unless it has actually caused your gout attack. Statistics have found that of all the triggers that cause gout attacks, beer is the most common z accounting for 60%{, followed by seafood z 18%{, offal food z 14%{, while bean products almost rarely cause attacks z 2%{. Meanwhile, according to previous tests in China, Japan and the United States: the purine content of beans is very low except for dry soybeans, but the purine content of soybeans is actually much lower than dozens of seafood and offal. In addition, all grains and roots can be consumed, and vegetables, excluding dried mushrooms and nori, and dried fruits are not contraindicated. In addition, you should avoid eating large amounts of fructose and vitamin C.
4. Drink the right amount of water
Drink more than 2,000ml of water every day to increase the amount of urine to facilitate the excretion of uric acid. Drink a lot of water within half an hour before meals and immediately after a full meal, which will dilute digestive juices and stomach acid, affecting appetite and hindering digestive function. The best time to drink water is between meals and in the evening and early morning. Evening refers to the period of 45 minutes after dinner to bedtime, and early morning refers to 30 minutes before breakfast after waking up.
Many people usually like to drink tea, gout patients can drink tea instead of drinking plain water, but tea contains tannic acid, easy to combine with the iron in food, the formation of insoluble precipitates, affecting the absorption of iron. In addition, the tannic acid in tea can still be combined with certain proteins, the formation of difficult to absorb tannins. So if you drink tea immediately after the meal, will affect the absorption of nutrients and easy to cause iron deficiency anemia, etc.. The better way is to start drinking tea 1 hour after the meal, and light tea is appropriate.
5.What kind of protein should be used by gout patients?
Because protein has a special role in the body, too much protein can also increase endogenous uric acid, so protein intake should be appropriately limited. Gout patients should mainly use the protein part of milk, cheese, skim milk powder and eggs. Because they are high-quality proteins rich in essential amino acids, which can provide the needs of tissue metabolism constantly updated, and contain very little purine, they have little adverse effect on gout patients. However, yogurt is not good for gout patients because it contains more lactic acid, so it should not be consumed.
6.What kind of vitamins and minerals should be used for gout patients?
Gout patients should supply sufficient amount of B vitamins and vitamin C, as well as foods containing more sodium, potassium, calcium, magnesium and other elements. Eat more vegetables, fruits and other alkaline foods, 1000g of vegetables and 4 to 5 fruits per day.
7.What should gout patients pay attention to in terms of cooking methods of food?
A reasonable cooking method can reduce the amount of purines contained in food, such as boiling meat first and discarding the soup before cooking. In addition, chili, curry, pepper, pepper, mustard, ginger and other food seasonings can excite the plant nerves and induce acute attacks of gout, so they should be avoided as much as possible.