What are the dietary precautions for gout? What foods should not be eaten?

Nowadays, more and more people suffer from gout, many gout patients are suffering, you may not see any difference in gout patients, but if it is serious, it is likely to have a great impact on life, usually only by controlling the diet to control the condition, so what are the precautions for gout diet?What should I pay attention to in the gout diet?

1. Limit purine intake

The purine intake of normal adults is not 600-1000 mg, and the purine intake in the acute phase should be controlled at 15 mg per day. Therefore, foods with high purine content need to be strictly prohibited for gout patients. For example, animal offal, fish and shrimp, clams and crabs and other seafood, meat, peas, etc. all contain high purines, which are not suitable for consumption.

2. Control the total calories eaten

Because obesity is one of the risk factors for gout, and blood uric acid is positively correlated with body mass index, gout patients should control the total calories in their daily diet and lose weight, preferably less than 10%-15% of their ideal body weight. Therefore, the daily caloric intake should be usually controlled at 105 to 126 kJ (25 to 30 kcal)/kg body weight based on rest state.

3. Avoid overeating or starvation

Excessive eating is not conducive to the control of purine content, and hunger or fasting, although it can reduce body weight, but due to the rapid decomposition of fat and other tissues, it causes an increase in blood ketone and lactate concentration, inhibits the excretion of uric acid and induces an acute attack of gout.

4. Eat small meals often

For people with gout, it is best to eat small, frequent meals, which can reduce the production of uric acid in the blood and lower the level of cholesterol in the blood.And due to the slow and continuous absorption of things by the intestines, the metabolism and regulation of blood uric acid by the body in the "fasting state" is reduced.

5. Limit sugars

The consumption of sucrose or beet sugar should be minimized, because it can produce fructose after catabolism, and fructose can increase the production of uric acid, and honey is also high in fructose, so it should not be consumed by people with gout.

6. Pay attention to the cooking method of food

Proper starvation cooking methods can also reduce the purine content of food, such as boiling meat first and discarding the soup before cooking. In addition, chili, pepper, curry, mustard, ginger, etc. in food can excite autonomic nerves, and sometimes acute attacks of gout should be avoided as much as possible when cooking.

7. Eat more vegetables and fruits

Such as vegetables, potatoes, sweet potatoes, milk, etc., fruits such as citrus and other physiologically called alkaline foods, can increase the body's alkali stores, so that the pH of body fluids rises. Increasing the intake of alkaline foods can reduce the acidity of serum and uric acid, thereby increasing the solubility of uric acid in the urine and increasing the excretion of the urethra. In addition, many fruits contain a small amount of potassium, which can promote the excretion of urine by the kidneys and reduce urine salt deposition.

8. Use the blood uric acid value to adjust the diet

Controlling blood uric acid at a normal level is an important measure to prevent the occurrence of gout in gout patients.Patients with gout should have their blood uric acid checked frequently when the blood uric acid is higher than that

If it is above 480μmol/L, gout may attack at any time, and it should be strictly forbidden to eat purine-rich foods at this time, strictly limit the intake of medium-purine foods, and eat less slightly purine-containing foods; When the blood uric acid is reduced to less than 380 μmol/L, the intake of medium-purine and slightly purine-containing foods can be appropriately relaxed.

9. Combination of diet and medicine

Many patients with gout do not usually apply uric acid drugs, and it is difficult to achieve satisfactory results by controlling uric acid by diet alone. Because strict diet control does not prevent other uric acid elevated diets, uric acid patients should take the principle of uric acid-lowering drugs and dietary conditioning at the same time to control uric acid tends to normal levels.

10. Dietary precautions

Gout patients should eat more low-purine foods, less medium-purine foods, no high-purine foods, and be careful not to drink alcohol. Low-purine foods: whole grains, eggs, milk, fruits, vegetables; Medium-purine foods: meat, legumes, seafood; High-purine foods: bean sprouts, soybean sprouts, asparagus, shiitake mushrooms, seaweed, animal offal, fish. Gout is often complicated by obesity, diabetes, hypertension and hyperlipidemia, and patients should follow the following dietary principles:

1. Maintain an ideal weight, if you are overweight or obese, you should lose weight.However, weight loss should be gradual, otherwise it can lead to ketosis or an acute attack of gout.

2. Carbohydrates can promote the excretion of uric acid, and patients can eat rice, steamed buns, pasta, etc., which are rich in carbohydrates.

3. Protein can be taken according to body weight, according to the proportion, 1 kilogram of body weight should consume 0.8 grams to 1 gram of protein, and mainly milk and eggs. If it is lean meat, chicken and duck, etc., it should be boiled and eaten in soup, and stewed meat or braised meat should be avoided.

4. Eat less fat, because fat can reduce uric acid excretion. For patients with gout complicated by hyperlipidemia, fat intake should be controlled within 20% to 25% of total calories.

5. Drink plenty of water, 2000ml to 3000ml of water should be drunk every day to promote uric acid elimination.

6. Eat less salt and should limit it to 2 to 5 grams per day.

7. Prohibition of alcohol! Alcohol is easy to accumulate lactic acid in the body, has an inhibitory effect on uric acid excretion, and is easy to induce gout.

8. Use less strongly stimulating condiments or spices.

9. Limit purine intake. Purine is a component in the nucleus of the cell, as long as the food containing the cell contains purines, animal food contains more purines. Patients abstain from eating organ meats, bone marrow, seafood, fermented foods, legumes, etc.

10. It is not advisable to use drugs that inhibit the excretion of uric acid.