What foods are the "nemesis" of gout? Do you know?

To be the nemesis of gout, you need to have these effects: either acid-lowering, pain-relieving, or both. And they have to be powerful. Obviously, no one in nature can be the nemesis of gout, otherwise there would be no painkillers or acid-lowering drugs. The reason why people want to "eat" gout back through food is because on the surface, most gout is "eaten".

There are only two types of foods that people with gout are encouraged to eat in the gout guidelines of various countries: vegetables and nonfat dairy products. Eating a large amount of vegetables is conducive to alkalizing urine, conducive to uric acid excretion, and has a certain prevention and treatment effect on complications of gout; The trace elements and casein in skim dairy products also have a uric acid-lowering effect, and people who drink 240 ml of skim milk per day have a 0.54 risk of gout compared to those who never drink milk.

Despite this, the reduction of blood uric acid by vegetables and milk is still modest. The researchers found that blood uric acid concentrations were on average 12.3 micromoles per liter lower in the group with the highest dairy intake than in the group with the least dairy intake; Eating a large amount of vegetables can only promote the dissolution and excretion of uric acid in the urine, and the effect on the concentration of uric acid in the blood needs to be confirmed by more research results. Therefore, the correct understanding of "encouraged intake" should be: these foods do not increase the trouble of gout, but it is not for everyone to eat only these things.

Genetic predisposition plays a crucial role in the onset of gout: some people eat and drink a lot every day but never have gout; Some people have been careful in their diet, and gout still keeps attacking, so where can people reason? 80% of the uric acid in the human body comes from the metabolism of its own cells, and only 20% is produced by purine metabolism in food.Therefore, dietary control alone has limited ability to reduce serum uric acid concentrations.

Even the strictest dietary control regimen can only reduce blood uric acid by 60 to 90 micromoles per liter, which is obviously not enough compared with the blood uric acid concentration of more than 500 or 600 in gout patients (blood uric acid concentration is less than 360 micromoles per liter), nor can it completely prevent acute attacks of gout. Therefore, once gout is diagnosed, if serum uric acid does not return to normal after lifestyle interventions, including dietary control, medical treatment with uric acid-lowering should be started as soon as possible.

Of course, many studies have found that certain natural ingredients in food are helpful for the acid-lowering and pain-relieving of gout, such as flavonoids, resveratrol, anthocyanins, etc., and intestinal probiotics have also been shown to be beneficial for the control of hyperuricemia. There is nothing wrong with helping, but we also have to evaluate it in the context of the effective concentration or dose-response relationship. For example, flavonoids in a food have a similar effect to xanthine oxidase inhibitors, which inhibit the synthesis of uric acid in the liver, but for it to have the same acid-lowering effect as a tablet of allopurinol, you have to eat 10 kilograms of this vegetable......

To sum up: stop fantasizing about any food that is the "nemesis" of gout, gout can be eaten, but there is no way to eat it back, it is so unreasonable.Gout and hyperuricemia are both metabolic diseases, and there is a problem with metabolism, and no longer burdening it is already helping it, and if you want to return to normal, you have to rely on medicine. It is unnecessary to worry too much about the side effects of gout treatment drugs, after all, gout has become a common disease, there are more than 17 million gout patients in the country, as long as you standardize the treatment and regularly monitor the relevant indicators, the adverse reactions of gout treatment drugs are completely controllable.