Control the total energy. Eat eggs properly. Avoid tea.
Five dietary attention of gout patients
Peking University People's Hospital Clinical Nutrition Director Nutritionist Liu Peng
For gout patients, a reasonable diet is very important. During the work, I found that many patients do not know what to do. To this end, I summarize the dietary considerations that gout patients need to pay attention to and hope to help everyone.
1. Control the intake of total energy. The body mass index (BMI) is positively correlated with hyperuricemia. Therefore, in obese or overweight gout patients, in addition to foods with high purine content, daily total energy intake should be controlled. Calculate the standard body weight of 20-25 kcal per kilogram, appropriately reduce the proportion of protein and fat energy supply. Avoid losing too fast, the maximum weight loss of 2 to 4 kg per month, or easy to cause acute attack of gout.
2. Proper intake of eggs and milk. Some patients think that animal foods are high purine foods, so keep a close eye on fish and eggs. Some animal foods do contain a lot of purines, such as animal viscera, all kinds of meat and most of the fish Classes, but milk, eggs are low-purine foods, and are rich in high-quality protein, gout patients can eat.
3. Limiting the intake of certain vegetables. The purine content of vegetables is generally lower than that of animal foods such as liver, seafood, and broth, but some vegetables do not belong to low purine foods such as asparagus and seaweed. , Pea seedlings, etc. In addition to limiting the purine content of animal foods in acute exacerbation of gout patients, but also try to avoid vegetables with high purine content.
4. Drink plenty of water, away from strong tea and coffee. Purine is easily soluble in water, so patients with gout should drink more water, usually at least 2000 ml per day, with kidney stones is best to reach 3000 ml, but renal insufficiency or cardiopulmonary function Abnormal persons should limit the intake of water according to their condition. Strong tea, coffee and other beverages have the effect of arousing autonomic nerves, and there are also reports that they can induce acute attacks of gout. It is recommended that patients with gout avoid drinking.
5. There are differences between the acute and remission dietary principles. The average person takes a daily intake of purine 600 to 1000 milligrams in the normal diet, and the acute intake of purine intake should be controlled within 150 milligrams. This will stop the acute gouty arthritis as soon as possible. Strengthen the efficacy of the drug is beneficial. Remission period should follow the principles of low-purine diet, but can slightly relax restrictions. Generally the food is divided into three categories based on purine content (see table). Gout patients in the acute phase, should use the first category Foods with fewer purines. During the remission period, a second type of food with a moderate purine content may be added, but in appropriate amounts, such as no more than 150 grams of meat per day. Both acute and remission periods should be eaten less or avoided. The third type of purine high food.
Food purine content classification table
The first category: rice, millet, corn, sticky rice, rice flour, flour, eggs, duck eggs, milk, potato, taro, gourd, loofah, bitter gourd, cucumber, zucchini, eggplant, carrot, onion, tomato, green pepper, cabbage, celery, Leek, spinach, leeks, fungus, red dates, apples, pears, peaches, bananas, grapes, mango, papaya, oranges, jellyfish, sea cucumbers.
Type II: Black Sesame, Cashew, Almond, Chestnut, Soybean, Black Bean, Red Bean, Green Bean, Tofu, Soybean Milk, Rape, Garland chrysanthemum, Poria, Green Beans, Peas, Kelp, Mushroom, Tremella, Mushroom, Pork, Beef, Mutton, Chicken, duck, pork loin, beef tripe, chicken heart, duck louse, crab, shrimp.
The third category: Animal Organs (Pig Liver, Duck Liver, Chicken Intestines), Thick Gravy, Oysters, Yeast Powder, Pisces Fish, Cod, Shellfish, Sardine, Anchovies, Beer, Soybean Sprouts, Asparagus, Laver, Pea Shoots, Chicken essence.
