Gout patients must not eat what food ?

Gout is the oldest and one of the most common metabolic diseases , the clinical features of hyperuricemia , urate deposition lead to recurrent episodes of acute , chronic arthritis and soft tissue damage and deposition of uric acid crystals in renal tubules caused by kidney stones , eventually leading to gout nephropathy . However , the incidence of gout in recent years showed a significant increase , and is closely related to diet changes . For uric acid will increase the food , strict control of food intake , not so terrible ! We then learn about the foods that are relevant to us in our daily lives , i hope all gout patients to maintain good and these need to strictly control the food distance .

一、Rich in purine meat products

Purine -rich animal foods include animal offal , meat ( especially red meat ) , broth and chicken soup . Such diet can significantly increase serum uric acid levels , thereby increasing the incidence of gout . The incidence of gout in high-calorie consumers increased 1.45-fold , suggesting that men with restricted carnivores have a lower risk of gout . Both studies confirm that limiting the intake of purine-rich red meat can reduce the risk of gout .

二、Seafood and freshwater aquaculture products

A survey of 5003 residents in five cities along the Shandong coast found that people who took in more seafood were among the group , the incidence of hyperuricemia and gout is also high . Purine content can be divided into less foods containing purines ( <75mg/100g ) , such as herring , salmon and so on ; higher food such as carp , shellfish and other aquatic products ; high purine containing foods such as sardines and anchovies , these three types of food in patients with acute gout should avoid eating these foods . The chronic phase can eat a small amount of purine content less food .

三、Dairy products

At present , dairy products contained casein , whey protein with uricosuric excretion , the milk itself purine content is low , will not increase the burden of uric acid , as meat and seafood .

四、Purine-rich vegetables

Purine vegetables rich in peas , soybeans , lentils and so on . The traditional view that patients with hyperuricemia and gout should eat these vegetables , so as not to aggravate the body uric acid load . However , studies have shown that the intake of purine-rich vegetables is not related to the risk of gout . Therefore , gout patients are not advised to limit the intake of such vegetables .

Eating tofu does make blood uric acid concentration increased , however , due to uric acid clearance and excretion also increased , so the plasma urine the increase in acid concentration is very slight , so that the relationship between tofu and gout little .

五、Coffee and tea

Green tea intake and serum uric acid level has nothing to do . However , the total caffeine intake of tea and other sources is not related to the risk of gout . So this may be something other than caffeine in coffee , may play a key role by increasing insulin sensitivity , lowering blood insulin levels , increasing uric acid excretion and other mechanisms .

六、Alcohol

Beer to be alert ! The high purine content of beer may increase the risk of gout by increasing the blood uric acid level effect by itself and by enlarging the alcohol compared with other alcoholic beverages . Beer intake has the strongest independent association with the risk of gout , spirits also significantly increase the risk of gout , but wine intake does not increase the risk of gout .

Vitamin C intake and serum uric acid concentration was significantly negatively correlated . Studies confirm that increased vitamin C intake can lower serum uric acid levels , supports beneficial effects of vitamin C on hyperuricemia and potential prevention of gout attacks .