Can you eat ribs with gout? What are the dietary misconceptions of gout patients?

We all know that gout patients can't eat high-purine foods, they can eat low-purine foods, so people with gout should be clear about which foods are high in purines and which are medium-purine foods, and the dietary taboos for gout should be clear, so what kind of ribs do they belong to, and can you eat ribs for gout? What are the dietary misconceptions of gout patients? Let's follow the editor to take a look

One. Can you eat ribs with gout

You can't eat pork ribs for gout because the bone broth is high in fat and purines. After taking it, it will cause excessive uric acid in the body, which will aggravate the patient's condition. Gout patients should eat more low-purine foods, less medium-purine foods, and no high-purine foods.

Two. Gout Diet Rules

1. Eliminate the intake of high-purine foods, which contain high-purine foods that can easily cause and aggravate gout symptoms, so it is necessary to keep the entrance closed. Foods containing high purines mainly include: animal offal (including heart, liver, intestines, and belly), soybeans, shiitake mushrooms, thick gravy, marine fish, shellfish, yeast, etc.

2. Eliminate the intake of alcoholic beveragesDrinking alcohol is an important factor that induces acute gout, so it is necessary to eliminate alcohol. Alcoholic beverages mainly include: liquor, beer, wine, dry red, thick wine, mash, etc.

3. Reduce the consumption of medium-containing pine-containing foodsAlthough medium-containing purine-containing foods cannot be quickly induced, they should not be eaten more and should be minimized. These foods mainly include: chicken, goose, pork, beef, grass carp, carp, cashew nuts, peanuts, lentils, spinach, dragon's mustard, mushrooms, celery, etc.

Diet is one of the main channels of external sources of purines and uric acid, so it is necessary to eat as little purine food as possible, and it is strictly forbidden to control high-purine foods.

Three. Five misunderstandings of gout diet

Gout is actually a disorder of protein metabolism in the body, the synthesis of uric acid increases or decreases the excretion, resulting in hyperuricemia, when the blood uric acid concentration is too high, uric acid is deposited in the form of sodium salt in the joints, soft tissues, cartilage and kidneys, causing foreign body inflammation in tissues. Uric acid is metabolized by purines, and the purine ingestion of normal people from the diet accounts for only about 20%, and the rest of the purines are produced in the process of body metabolism. Although the amount of purines ingested from food is small, it is rarely used by the body, and most of it is decomposed into uric acid, so the effect of purines obtained from diet on uric acid levels cannot be ignored. A reasonable diet is conducive to the recovery of gout patients, and an unreasonable diet will make the gout patient's condition more serious. Here are a few common dietary misconceptions for people with gout:

Myth 1: You don't need to control your total energy intake

Some patients believe that the dietary principle of gout is to eat as little as possible foods that are high in purines, and there is no special requirement for total daily energy intake.

Analysis: This perception is incorrect. Body mass index is positively correlated with hyperuricemia, so for obese or overweight gout patients, in addition to limiting foods with high purine content, it is more important to control the total daily energy intake. It can reduce the original daily energy intake by 10%~15%, and reduce the weight by about 0.5~1 kg per month, and gradually reduce the weight to the ideal range. During this period, it is important not to lose weight too quickly, otherwise it is easy to cause an acute attack of gout.

Suggestion: For obese or overweight gout patients, the total daily dietary energy intake can be calculated as 20~25 kcal per kilogram of standard body weight, and the energy supply ratio of protein and fat should be appropriately reduced.

Myth 2: Equate animal foods with high-purine foods

Some patients think that animal foods are high in purines, so they avoid animal foods such as fish, meat, eggs and milk in their diets.

Analysis: This perception is incorrect. Animal food refers to a large group of foods such as fish, meat, eggs, and milk, which are rich in protein, fat, carbohydrates, vitamins, minerals, and other nutrients. Many of these foods do contain a lot of purines, such as animal offal, broth, various meats and most fish, but milk and eggs are low-purine foods and are rich in high-quality protein of essential amino acids, which can be eaten by gout patients.

Suggestion: Patients with gout should follow the principle of low-purine diet and try to limit the intake of animal foods such as animal offal, seafood, fish, and meat. For milk and eggs, gout patients can eat it completely, and patients with hypercholesterolemia need to pay attention to the egg yolk not to overdo it. In addition, because purines are easily soluble in soup, the purine content of various broths is extremely high, and patients with mild gout cannot drink broth, but they can discard the soup after boiling lean meat and eat it in limited quantities.

Myth 3: Equate vegetables with low-purine foods

Some patients believe that vegetable purines are low and do not trigger gout and therefore do not require special restrictions.

Analysis: This perception is incorrect. The purine content of vegetables is indeed lower than that of animal foods such as animal liver, seafood, and broth, but some vegetables are not low-purine foods. The purine content of beans and their products, asparagus, shiitake mushrooms, seaweed, bean sprouts and so on is relatively high. Therefore, gout patients equate vegetables with low-purine foods, and insist that "vegetarian food is not suitable for meat" is one-sided.

Suggestion: In addition to restricting animal foods with high purine content during the acute attack period of gout patients, they should also try to avoid eating vegetables with high purine content such as beans, asparagus, shiitake mushrooms, and seaweed, and reduce the number and amount of food eaten during the remission period.

Myth 4: Beer, tea, and coffee are conducive to the discharge of uric acid

Some patients believe that purines are easily soluble in water, and drinking more water, beer, tea or coffee is good for uric acid patients.

Analysis: This perception is not entirely correct. Purine is easily soluble in water, and it is beneficial for gout patients to drink more water, which is conducive to the excretion of uric acid and the prevention of uric acidkidney stoneto delay progressive kidney damage. However, drinking more beer is not good, because alcohol metabolism can increase the concentration of blood lactate, and lactate can inhibit the secretion of uric acid in the renal tubules, so that the renal excretion of uric acid is reduced; Moreover, beer itself also contains purines, which increase the concentration of blood uric acid and easily induce gout. Strong tea, coffee and other beverages have the effect of stimulating the autonomic nervous system, and may also induce an acute attack of gout, so gout patients should avoid drinking it.

Suggestion: Gout patients should drink more water, generally at least 2000 ml per day, and it is best to reach 3000 ml for patients with kidney stones, but patients with renal insufficiency or abnormal cardiopulmonary function should limit water intake according to their condition. Drinking water should be boiled water, mineral water, juice or weak tea, beer, coffee, strong tea should be used as little as possible.

Myth 5: The dietary principles of the acute phase and the remission phase are the same

Analysis: This perception is incorrect. The average person's normal dietary daily intake of purines is 600~1000 mg, and the purine intake in the acute attack period should be controlled within 150 mg per day, which is beneficial to stop the acute gouty arthritis attack as soon as possible and strengthen the efficacy of drugs. A low-purine diet should also be followed during remission, but restrictions may be slightly relaxed. For the convenience of use, foods are generally divided into three categories according to their purine content:

Category 1: Contains less purines, less than 50 mg of purines per 100 grams of food

Rice, glutinous rice, rice flour, millet, corn, fuqiang flour, eggs, milk, pumpkin, winter melon, cucumber, eggplant, loofah, bitter gourd, mustard greens, cabbage, radish, carrots, tomatoes, lettuce, kale, celery, cabbage, yams, potatoes, onions, water spinach, fungus, jellyfish skin, sea cucumbers, kelp, red dates, apples, pears, peaches, bananas, grapes

The second category: high purine content, 50~150 mg of purine per 100 grams of food

Oatmeal, wheat bran, black sesame, red beans, mung beans, black beans, cauliflower, chrysanthemum, goji berries, green beans, leeks, spinach, mushrooms, asparagus, kidney beans, peas, green beans, chicken, lamb, ham, pork, beef, lentils

The third category: high in purines, 150~1000 mg of purines per 100 grams of food

Animal offal, brain, soybeans, thick gravy, oysters, yeast powder, white ribbon fish, carp, cod, sea bass, eel, shellfish, sardines, anchovies, beer, seaweed, shiitake mushrooms, bean seedlings.

Suggestion: In the acute stage, patients with gout should choose the first type of food with less purines, mainly milk and its products, eggs, fine grains, vegetables and fruits. In the remission period, you can increase the choice of the second group of foods containing moderate amounts of purines, but in moderation, such as no more than 150 grams of meat per day, especially do not eat too much in one meal, boiling meat and discarding soup will reduce purine intake. Foods that are high in purines should be avoided regardless of whether they are acute or in remission.