What should people with gout not eat?
Gout is a disease caused by abnormal uric acid metabolism, which mainly manifests as joint pain, redness, swelling, and inflammation. Dietary control is an important part of gout management. Avoiding high-purine foods can effectively reduce uric acid production, thereby reducing the risk of gout attacks. The following are the gout dietary taboos and related hot topics that have been hotly discussed on the Internet in the past 10 days. They are analyzed in detail for you based on structured data.
1. High-purine foods that gout patients should strictly avoid
| food category | specific food | Purine content (mg/100g) | risk level |
|---|---|---|---|
| animal offal | Pork liver, beef liver, chicken liver, duck liver | 200-400 | extremely high |
| Seafood | Sardines, anchovies, hairtail, oysters | 150-300 | high |
| red meat | Beef, mutton, pork | 100-150 | Middle to high |
| Alcohol | Beer, liquor, rice wine | Promote uric acid production | high |
2. Moderate purine foods that patients with gout should eat with caution
| food category | specific food | Purine content (mg/100g) | suggestion |
|---|---|---|---|
| beans | Soybeans, black beans, tofu | 50-100 | Eat in moderation |
| nut | Peanuts, Cashews, Almonds | 50-80 | Eat in small amounts |
| vegetable | spinach, asparagus, mushrooms | 50-100 | Eat in moderation |
3. Low-purine foods that gout patients can safely eat
| food category | specific food | Purine content (mg/100g) | Reasons for recommendation |
|---|---|---|---|
| fruit | apples, bananas, oranges | <50 | Rich in vitamins, promotes uric acid excretion |
| dairy products | milk, yogurt, cheese | <50 | Low in purines and rich in calcium |
| cereals | Rice, wheat, oats | <50 | Provides energy with very low purine content |
4. Topics related to gout diet that have been hotly discussed in the past 10 days
1.The relationship between alcohol and gout: Recent studies have once again confirmed that alcohol, especially beer, can significantly increase the production of uric acid and inhibit the excretion of uric acid. Gout patients should completely quit drinking.
2.The hidden risks of fructose: Fructose in sugary drinks and fruit juices can promote the production of uric acid. Gout patients should avoid high-fructose foods.
3.coffee controversy: Some studies show that drinking coffee in moderation may reduce the risk of gout, but caution is still needed to avoid overdose.
4.Plant-based protein options: Although soy products have a moderate purine content, plant protein has little effect on uric acid and is safe to eat in moderation.
5. Dietary recommendations for gout patients
1.drink more water: Daily water intake should be kept above 2000ml to promote uric acid excretion.
2.control weight: Obesity will increase the risk of gout, but weight loss should be gradual to avoid rapid weight loss that causes uric acid fluctuations.
3.balanced diet: Mainly eat low-purine foods, consume moderate amounts of medium-purine foods, and avoid high-purine foods.
4.Regular monitoring: Regularly check blood uric acid levels, and adjust diet and drug treatment plans in a timely manner.
Through the above structured data and hot spot analysis, we hope that gout patients can better manage their diet, reduce the risk of attacks, and improve their quality of life. If in doubt, it is recommended to consult a professional doctor or nutritionist.
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