What is a list of foods to avoid for gout? What is a list of foods to avoid for gout?

What is the best food to eat for gout.

The foods that gout patients need to avoid are:

1. High-purine foods, common ones include animal offal, pork, beef, mutton, shellfish, anchovies, sardines, tuna, etc. Clause.

Second, it is best to limit alcohol, especially beer, which contains high purines. Clause.

3. Reduce the intake of fructose-rich beverages. Clause.

Fourth, drink a lot of water, more than 2000 ml a day. Clause.

5. Increase the intake of fresh vegetables and eat more alkaline foods to neutralize uric acid and reduce the production of uric acid. People with gout should maintain a healthy weight and waist circumference and increase physical activity to a moderate level. At the same time, it is also necessary to quit smoking and stop taking drugs that can cause elevated uric acid, such as thiazide diuretics.

I hope my advice can help you.

The foods that gout patients cannot eat mainly include the following categories: first, beans and vegetables, soybeans, lentils, seaweed, shiitake mushrooms, celery; second, meat such as beef, mutton, chicken, duck, animal offal such as heart, liver, kidney, animal intestines such as duck intestines, pig intestines, etc.; third, aquatic products, fish, shellfish, shrimp such as crayfish, Jiwei shrimp, sea cucumbers, oysters, tuna, etc.; Fourth, others, yeast powder, various liquors, especially beer, in addition, stewed broth, strong tea, etc.

Gout is mostly caused by improper diet, if it is controlled in the diet and uses food, it can make gout more effective with half the effort. The dietary principles of patients with gout are: limit purine, low-calorie, low-fat, high-quality protein diet, specifically the following foods are contraindicated.

The first is to fasten the consumption of foods high in purines, because people eat too much high-purine foods, it is easy to lead to purine metabolism disorders, so that a large amount of uric acid can not be metabolized in the body, and urate crystals are formed, which causes gout. Foods high in purines, with animal offal.

Patients with gout need to avoid high-purine foods, such as beer and liquor; marine fish, shrimp, shellfish and other seafood; Animal offal, thick broth, gravy, etc., so as not to lead to an increase in blood uric acid, which can lead to the onset of gout. Patients usually need to eat more fresh vegetables and fruits, and consume high-quality protein, such as milk, eggs, etc. In the acute attack phase, patients need to use drugs such as ibuprofen and colchicine under the guidance of a doctor to actively ** relieve symptoms.

During remission, urate-lowering drugs are needed to control serum uric acid levels.

The foods that gout patients need to avoid are some foods with high purine content, such as animal offal, sardines, oysters, clams, gravy, hot pot, etc. Gout patients can eat more fresh vegetables, fruits, milk, eggs, grains and other foods that are low in purines.

First, fasting, lobster, crab and other seafood foods, two, do not eat pork liver, chicken liver and other animal liver foods, three, no, fasting, beer, red wine, yellow wine and other wine red wine, red wine alcoholic drinks, four, no, products, the purine content in these foods is very high, after fasting, it is easy to lead to an increase in uric acid content in the body, which can easily lead to the aggravation of gout, so it is recommended that you maintain a daily diet, low purine, It can also be done with some drugs that inhibit uric acid production**.

In general, seafood and offal should not be eaten.

1. Don't eat foods high in purines.

Patients with gout should avoid eating foods high in purines, what are the more common foods with high purine content in daily life? More on that below.

Purine content table, list of foods to avoid in gout:

Category I, foods high (150-1000 mg of purines per 100 grams of food) include: organ meats, anchovies, sardines, salmon, white ribbon fish, broth, lamb spleen, veal neck, oysters, etc.

Category II, higher (75-150 mg of purines per 100 g of food) includes: halibut, shrimp, eel, eel, carp, cod, sea bass, goose, pigeon, duck, pheasant, hare, pork, saury, shrimp, crab, chicken, mutton, beef, shiitake mushroom, soybean, bowl bean, black bean, seaweed, kelp, white fungus, raisins, etc.

Category III, less (purine content per 100g <75mg) includes: herring, herring, salmon, white fish, ham, bread, wheat bran, cereal, asparagus, cauliflower, green beans, green beans, bowl beans, kidney beans, spinach, mushrooms, soy milk, tofu, peanuts, mung beans, golden needles, wolfberry, black sesame seeds, etc.

Class IV, foods with few purines include: milk, eggs, other cereals, vegetables, fruits, dried fruits, etc.

For gout patients, the consumption of these foods can increase the uric acid level in the body, causing gout to become more severe.

High Purine Foods

2. Control calorie intake.

People with gout need to control their dietary calorie intake in their daily lives, and it is best to keep their weight within the ideal range. Try to eat less foods that are high in carbohydrates, and try to eat less foods that are high in fructose, such as sucrose and honey. These foods will accelerate the production of uric acid after consumption, which is not conducive to the control of gout patients.

A Complete Collection of High-Calorie Foods

3.Eat less foods that are high in fructose.

It is also inedible for patients with gout, if a large amount of high sugar is inhaled in a short period of time, uric acid will be produced in the decomposition process in the body, resulting in the attack of gout, and the heat contained in fructose is very high, which is easy to increase fat and affect the metabolism of purines.

The diet of people with gout should be strictly controlled. According to the purine content, the food is divided into a high-purine content diet, a medium-purine content diet and a low-purine content diet, of which the low-purine content diet can be eaten casually by gout patients, and the intake of the medium-purine content diet should be controlled. Foods with purine content include meat, crabs, shrimps, etc., gout patients can eat appropriately to prevent malnutrition, but can not eat excessively, generally regardless of any meat, the daily intake is best controlled within three taels.

Foods with high purine content mainly include animal offal, seafood, and wine, among which the purine content of each seafood may be different, such as jellyfish and sea cucumber are actually low in purine content, which belongs to a diet with low purine content, and gout patients can eat it casually; Most of the scaleless fish and shellfish are relatively high in purines, gout patients should avoid eating such foods, crabs, shrimp and other purine content is medium, gout patients should be properly controlled. In the liquor, liquor and beer are both higher in purines, while red wine is relatively better, so if you must drink, it is okay to drink red wine in moderation, and do not drink liquor and beer. All gout patients should remember that gout is not a disease that can be administered, like hypertension and diabetes, it is a chronic disease, so the control of diet and the quality of drugs need to be adhered to for a long time, and the drug cannot be stopped casually.

Gout should pay attention to a low-purine diet, low-purine foods refer to less than 50mg of purines per 100g of food. It mainly includes the following types of food: 1. Grain:

Such as rice, wheat, millet, cornmeal, fine white powder, noodles, bread, steamed bread, soda crackers, butter snacks, etc. 2. Vegetables: such as cabbage, cabbage, carrots, celery, cucumbers, eggplants, cabbage, lettuce, pumpkin, gourds, zucchini, tomatoes, potatoes, etc.

3. Fruits: All kinds of fruits are basically low-purine foods. 4. Eggs and milk:

Such as eggs, preserved eggs, fresh milk, condensed milk, cheese, etc.

Gout is a metabolic disease, and the root cause is a purine metabolism disorder that leads to excessive blood uric acid concentration, resulting in a series of clinical symptoms. The diet of gout patients is particularly important, pay attention to drinking more water, eat more fresh fruits and vegetables, and do not eat foods rich in purines, such as animal offal, sardines, dried fish, yeast powder, dried scallops, chicken soup, broth and barbecue, hot pot, as well as crab and shellfish seafood, beans, soy products, nuts, such as peanuts, cashew nuts, sesame, etc.

In addition, we should also pay attention to a low-salt, low-fat, low-sugar diet, eat more fresh fruits and vegetables, as well as eggs, milk, juice, rice, wheat, sweet potatoes, and strictly abstain from alcohol.

Gout patients must pay attention to their diet, and high-purine foods need to be contraindicated, but they are not absolute contraindications, and they should be decided according to the level of blood uric acid of the patient.

If the patient's blood uric acid level is controlled at a relatively low state for a long time, that is, it is lower than the normal high limit, the patient can also eat some foods with high purines appropriately, but the total calories eaten must be controlled; If the patient's blood uric acid level fluctuates within a relatively high range for a long time, far exceeding the dissolved saturation of the blood, then the patient must strictly limit these high-purine diets.

Foods with high purine content include animal offal, sardines, oysters, clams, chicken soup, broth, etc., and some dried fish, mullet skin, etc. are also high-purine diets.

Dietary advice for gout.

Limit protein intake appropriately, give preference to dairy, cheese, eggs and other foods that do not contain or contain less nuclear protein, and avoid foods high in purines, such as animal offal, dried fish, oysters, thick gravy, etc., and vegetables, fruits, milk and dairy products should be selected.

Choose low-fat whole grains, poultry, fish, and fresh vegetables and fruits, such as fruits or pastries that are high in refined sugars that reduce sucrose, fructose, and beet sugar.

Patients with gout should limit their total energy intake on the basis of a balanced diet, and try to lose as much weight as possible or slightly below the ideal weight.

Eat regularly and quantitatively, eat regularly, and avoid overeating.

Limit fat intake, control the daily dietary fat within 50g, and ensure that the proportion of saturated, monounsaturated, and polyunsaturated fatty acid intake is roughly equal.

Foods to avoid for gout: first.

1. Avoid eating acidic foods.

The intake of acidic foods will increase the amount of urate in the body, which will make gout worse, so it should not be consumed. 1. Strong acidic foods: egg yolk, cheese, desserts, sugar, tuna, flounder, cheese, pastries, persimmons, mullet roe, bonito, etc.

2. Medium acidic food: ham, bacon, chicken, pork, eel, beef, bread, wheat, tuna, beef, bread, wheat, cream, horse meat, etc. 3. Weakly acidic food:

Chocolate, water pasta, green onions, white rice, peanuts, beer, fried tofu, seaweed, clams, octopus, loach, etc. Clause.

2. Avoid eating foods high in purines: 1. Meat: liver, intestines, stomach, pancreas and other animal offal and the thick soup they make.

2. Aquatic products: hairtail, pomfret, anchovies, moray eels, sardines, mackerel, sharks and other fish, as well as fish skin, fish eggs, dried fish, etc.; clams, mussels, scallops and other shellfish; Shrimp shrimp, dried shrimp, sea cucumber and other shrimp. 3. Beans and fungi and algae:

Soybeans, lentils, seaweed, shiitake mushrooms, etc. 4. Others: such as yeast powder, all kinds of alcohol (especially beer), etc.

Beans and their products: mung beans, red beans, black beans, broad beans and other dried beans; Tofu, dried tofu, bean curd, soy milk, soy milk, bean sprouts, bean sprouts and other soy products.

The root cause of gout lies in hyperuricemia, so great attention should be paid to diet. As long as the blood uric acid level is controlled within the standard range for a long time through dietary control and drinking Fengcao tea conditioning, the urate crystals deposited in the joint cavity will gradually dissolve, and when it is dissolved, if the patient's blood uric acid level is still well controlled, no new crystals will be produced, and gout will hardly stop attacking.

So what can't you eat for gout?

1. Avoid drinking alcohol Alcohol in the body will be metabolized into lactic acid to affect the excretion of uric acid in the kidneys, and alcohol itself will promote the decomposition of ATP to produce uric acid, so patients must abstain from alcohol, especially beer is most likely to cause gout attacks, and should be absolutely prohibited. A small amount of red wine can be drunk when alcohol is necessary. There is no restriction on coffee and tea, and drinking plenty of water can promote uric acid excretion and avoid urinary tract stones.

2. Avoid high-purine foods (more than 150mg of purines per 100g of food).

All animal livers such as liver, kidney, brain, etc., pig intestines, thick gravy. Fish and shellfish: white barn fish, silver carp, hairtail, moray eel, sardines, oysters.

All shellfish, dried scallops, dried small fish, etc. Vegetables: bean sprouts, soybean sprouts, asparagus, seaweed, shiitake mushrooms, wild mushrooms, etc.

The second category of foods containing medium purines (25-150mg of purines per 100g of food) Meat: chicken, pork belly, beef, mutton, duck intestines, pig kidney, pig brain, meatballs. Fish and shrimp:

Grass carp, carp, shrimp, abalone, shark, carp, cod, grass carp, shark fin, crab. Vegetables: spinach, cabbage, wolfberry, green beans, peas, mushrooms, bamboo shoots, kelp, white fungus, peanuts, cashew nuts, chestnuts, lotus seeds.

3.Drink plenty of fluids.

Drink more than 2,000ml of water every day to increase urine output to facilitate the excretion of uric acid. Drink plenty of water within half an hour before meals and immediately after a full meal, which will dilute digestive juices and stomach acid, affect appetite and hinder digestive function. The best time to drink water is between meals, in the evening and early in the morning.

Evening refers to the period from 45 minutes after dinner to bedtime, and early morning refers to the period from waking up to 30 minutes before breakfast.