If you want to control gout, you'd better avoid these 8 foods

This article was reviewed by Zhu Hongjian, Chief Physician, Beijing Jiangong Hospital

Gout is a common disease in life. If you have gout, in addition to taking medicine as prescribed by the doctor, it is also very important to adjust your lifestyle. If you want to control gout, it is best not to touch these 8 foods!

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8 foods that gout is most afraid of

1. Seafood and animal offal

Huang Xiaomei, deputy chief physician of the Department of Rheumatology and Nephrology at Wuhan Central Hospital, reminds that gout patients should eat less foods high in purine, such as seafood, animal offal, various broths, and processed foods such as sausages, bacon, and various beverages.

2. Seasoning

Xu Qiang from the Department of Rheumatology at the First Affiliated Hospital of Guangzhou University of Chinese Medicine reminds that the purine content of food condiments such as oyster sauce, abalone sauce, seafood sauce, mushroom sauce, and concentrated chicken sauce is also very high. These condiments are often finished products that have been refined and concentrated from animals and seafood, and will rapidly increase uric acid levels after consumption.

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3. High fructose foods

Huang Jianlin, chief physician of the Department of Rheumatology and Immunology at the Sixth Affiliated Hospital of Sun Yat-sen University, said that epidemiological studies in recent years have found that regular consumption of fructose-containing beverages will increase the incidence of gout.

Fructose is a monosaccharide. When fructose enters the body, it will inhibit the kidney's excretion of uric acid, leading to hyperuricemia. Whether a large amount of fructose is consumed at one time or in large quantities for a long time, it can lead to increased blood uric acid.

The same is true for freshly squeezed juice. However, gout patients can eat fruit, but the daily intake of fruit should be 200-400 grams.

4. Coffee and strong tea

Liu Peng, chief nutritionist of the Clinical Nutrition Department of Peking University People's Hospital, said that strong tea, coffee and other beverages themselves will not increase the purine content, but they have the effect of stimulating the autonomic nervous system, aggravating gout, and may also induce acute gout attacks. Gout patients should try to avoid drinking them.

5. Wine

Yu Kang, chief physician of the Nutrition Department of Peking Union Medical College Hospital, said that alcohol has many effects on gout. In addition to the fact that beer contains a certain amount of purine, alcohol also promotes the absorption of purine. Even if there is no purine in red wine and white wine, consuming them with other purine-containing foods will aggravate gout.

6. Shiitake Mushrooms

Huang Xiaomei, deputy chief physician of the Rheumatology and Nephrology Department of Wuhan Central Hospital, said that gout patients can eat more fresh vegetables, but these are not recommended for consumption during the acute phase of gout, such as mushrooms, soybeans, lentils, and seaweed.

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7. Whole grains

Chen Yao, chief physician of the Endocrinology Department of Fujian Provincial Second People's Hospital, said that gout patients should eat more fine grains and less coarse grains as the purine content in coarse grains is higher than that in fine grains.

Common coarse grains include sorghum, corn, millet, brown rice, black flour, oatmeal, etc.; common fine grains include refined rice, white flour, etc.

8. Some soy products

Liu Peng, chief nutritionist of the Clinical Nutrition Department of Peking University People's Hospital, said that the purine content of vegetables is generally lower than that of animal foods such as animal offal, seafood, and broth, but some vegetables are not low-purine foods.

Beans and their products, asparagus, shiitake mushrooms, seaweed, bean sprouts, etc. have relatively high purine content.

Gout can eat more of these vegetables

Huang Runyue, chief physician of the Rheumatology and Immunology Department of Guangdong Provincial Hospital of Traditional Chinese Medicine, said that increased uric acid is the main cause of gout. In addition to drug treatment, diet therapy is an important means of treating gout.

Eating more fruits, vegetables and low-fat dairy products is good for relieving gout. The following three kinds of vegetables can be eaten regularly, both during the acute stage and the remission stage of gout.

1. Cabbage

The purine content of cabbage is 12.6 mg/100 g, and the calorie content is 71 kilojoules (based on 100 g of edible part).

Reason for recommendation: Cabbage contains a variety of vitamins and minerals and is alkaline. It can alkalize the urine in the body and promote the excretion of uric acid. It is suitable for gout patients to eat regularly.

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2. Water spinach

The purine content of water spinach is 22 mg/100 g, and the calories are 84 kilojoules (based on 100 g of edible part).

Reason for recommendation: The pectin contained in water spinach can accelerate the excretion of toxic substances in the body, and the lignin can enhance the activity of macrophages, kill bacteria and reduce inflammation, and promote intestinal peristalsis, which has a positive effect on preventing and treating gout combined with constipation and intestinal diseases.

3. Cabbage

Cabbage contains 9.7 mg of purine per 100 g and 92 kJ of calories (based on 100 g of edible part).

Recommended reason: Cabbage basically does not contain purine, but contains a lot of vitamin C, which helps the body eliminate harmful substances. Regular consumption of cabbage can nourish the marrow, benefit joints, strengthen tendons and bones, benefit the five internal organs, and regulate the six internal organs. In addition, the purine content of cabbage is extremely low.

Source: Health Times

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