How can gout patients eat oil, salt, sauce, vinegar and other seasonings healthily?

Gout disease is related to the abnormal purine metabolism of the human body, and patients will have hyperuricemia, how to judge that they have gout disease? After being diagnosed with gout disease, you should pay special attention to the intake of purines in your daily diet, so how do gout patients eat various spices?

1. The method of eating seasonings

oil

The daily amount of edible oil for gout should be 25~30 grams, so as to promote nutritional balance, improve body function and improve nutritional status.

When cooking daily, you can use the white porcelain spoon for drinking soup to measure, two and a half spoons is almost 25~30 grams. You can also use an oil limiting spoon to grasp the amount of oil used, and the common oil limiting spoons are 5 ml, 15 ml, etc. (about 5g, 15g).

salt

Salt contains neither purines nor calories, both of which make it possible to consume high uric acid or gout in the same way as other people.

However, many gouts are accompanied by obesity and high blood pressure, in this case, the amount of salt should be limited, generally refer to the amount of salt used for high blood pressure, no more than 5 grams per day, about the amount of a beer cap. If you feel that the taste of the food is too light, you can add spices such as green onions, ginger, and garlic to enhance the flavor when cooking.

sauce

Most soy sauce is brewed with soybeans, and after the preparation process, the purines contained in soy sauce are not high, and they are plant-based purines, so high uric acid and gout need to consider the problem of "hidden salt" in soy sauce.

According to the "Chinese Food Composition List", the sodium content of 6~10 grams of soy sauce is equivalent to 1 gram of salt, and if the soy sauce intake is excessive, it is equivalent to excessive salt intake.

vinegar

Although vinegar is sour, it has nothing to do with uric acid, and gout can also be eaten with confidence.

Of course, don't believe in the "so-called health vinegar". Many theories believe that vinegar has the functions of lowering blood lipids, cholesterol, blood pressure, softening blood vessels, preventing coronary heart disease, and can maintain acid-base balance in the body.

In fact, most of the vinegar is water, and the main component other than water is acetic acid, which is a common organic acid that is metabolized in the body and converted into carbon dioxide and excreted with water, so it does not have the above functions.

As for the other substances contained in vinegar, most of them can be found in ordinary foods, while vinegar contains very little in small amounts, so it is not useful.

Although vinegar is good, it is not recommended to consume it in excess, usually 5~20ml per day.

Essence of chicken

The purine content of chicken essence is high, so gout patients should eat less or try not to eat it

First of all, let's talk about the ingredients contained in chicken bouillon. According to the "Chicken Essence Seasoning Industry Standard", chicken essence seasoning is usually made of monosodium glutamate, flavor enhancing nucleotides, organic salts, sugar and spices, etc., and some also contain chicken flavor and yeast extracts.

There are two reasons why it is not recommended to eat chicken essence for gout:

The final metabolite of nucleotides in chicken bouillon is uric acid, and eating too much chicken bouillon will affect uric acid control and even aggravate gout;

Essence of chicken itself contains a high amount of salt, which is especially unfavorable for gout patients, especially those with hypertension and renal insufficiency.

Seasoning of fermented soy products

Tempeh, fermented bean curd, soybean paste, etc. are all fermented soy products, usually made from soybeans or soybean products by fermentation.

Although soybeans have a high purine content, they don't need to worry too much because they are plant-based purines. However, tempeh and bean curd are usually high in salt. When eating, you should still pay attention to the amount.

2. Purines are derived from nucleic acid metabolism

Source of purines in the human body

The sources of purines are divided into endogenous purines (accounting for 80% of total purines, mainly from the oxidative decomposition of nucleic acids in the body) and exogenous purines (accounting for 20% of total purines, mainly from the metabolism of nucleic acids in food).

If there are cells, there will be purines

All living structures (except viruses) are made up of cells, and nucleic acids are found in the nucleus. Nucleic acid metabolism produces purines, and the final product of purine metabolism is our uric acid.That is, uric acid is produced by all organisms with cellular structures.

Well, foods with no cell structure or less cell structure naturally have a very low purine content, and the amount of purines has nothing to do with the protein content

3. Gout does not limit protein

Authoritative guidelines do not restrict protein intake

In authoritative diagnosis and treatment guidelines and authoritative materials such as the 2013 Expert Consensus on the Treatment of Hyperuricemia and Gout, there is no restriction on the description of protein. It's just emphasized to avoid high-purine diets, abstain from alcohol, and so on.

In the 2013 edition of the "Encyclopedia of Chinese Nutrition Science", the chapter on nutritional treatment of gout emphasizes the need to ensure a reasonable dietary structure

Reasonable dietary structure:

Under the premise of limiting the total energy, protein accounts for 10~15% of the total energy, or 0.8~1.0g per kilogram of ideal body weight.

——Encyclopedia of Chinese Nutrition Science, Ge Keyou.

Therefore, gout patients also need plenty of protein!

Patients with gout should choose high-quality protein

It is necessary to consume sufficient protein and avoid too much purines, so how should gout patients choose protein?

Solution: Choose foods that are high in protein (high-quality protein) and low in purines

1) Eggs and milk are also high-protein foods, but gout patients can eat them normally because eggs are a cell and contain less cell structure, whereas milk does not have a cellular structure. However, it should be noted that because yogurt contains lactic acid, which is not conducive to uric acid excretion, it is not recommended to eat too much.

2) Protein powder with purine removal is also a good choice, which not only meets the protein needs, but also does not need to worry about excessive purine intake.

3) Spirulina, which is high in protein and rich in alkaline minerals, can increase the excretion of uric acid, which is recommended, especially for patients who eat less vegetables.

Gout patients will have joint swelling, pain, deformation and other symptoms, affecting the daily life of patients, serious also need to stay in bed, ask someone to take care of, gout is a chronic joint disease, patients can not eat high purine food, such as animal offal, beef and mutton, etc.