Foods high in purine

What gout patients fear most are foods with too high purine content. If they eat foods with too high purine content, gout attacks will often occur. Therefore, in daily life, gout patients must understand some dietary taboos. The purine content in animal offal is very high, so patients should not eat it normally. In addition, when making broth, try to eat the meat instead of drinking the broth, because the purine content in the broth is also very high. The purine content in seafood is also very high.

What are foods high in purine? 1. Animal offal: duck liver, chicken liver, pork liver, beef liver, duck intestines, pork intestines, duck blood, beef tripe, pork tripe, pork lungs, chicken blood and other common animal offal foods. 2. Meats that contain more purine include broth, stew, gravy, stuffing, and meat from various animal species. 3. Aquatic products such as silver carp, sardines, white pomfret, hairtail, conger eel, mullet, crab, lobster, shellfish, etc. are aquatic foods that can often be seen in markets and restaurants. 4. Legume products include soybeans, lentils, peas, green beans, bean sprouts, beans, tofu, dried tofu, soy milk and other common beans and bean products in our lives.

Dietary principles 1. Limit high-purine foods, such as animal organs such as liver, kidney, pancreas, brain, as well as thick broth, chicken soup, meat extract, sardines, caviar, etc. Or take measures to remove purine. For foods high in purine, add water to cook and stew them first, discard the soup and eat them, or cook and stew them repeatedly and discard the soup and eat them. Plant foods such as whole grains, dry beans, cauliflower, spinach, etc. also contain a certain amount of purine, which should also be appropriately limited. 2. Limit total heat energy. In general, gout patients are obese, so total calorie intake should be limited to control obesity. 3. Limit fat intake because fat can prevent the kidneys from excreting uric acid. 4. Limit protein intake. It is advisable to consume 1 gram of protein per kilogram of body weight per day. When the condition is serious, it can be limited to 0.8 grams. Plant protein should be the main source. Milk and eggs can be used at will because they have no cell nucleus and low purine content. 5. Provide a large amount of B vitamins and vitamin C to dissolve urate deposited in tissues. 6. Eat more alkaline foods, such as vegetables, fruits, mineral water, etc., because urate is easily dissolved in an alkaline environment and easily crystallized under acidic conditions. 7. Avoid foods that can excite the nervous system, such as strong tea, coffee, spicy foods and alcohol. 8. Drink as much water as possible, with daily intake of more than 3000 ml to promote the excretion of urate.

People with gout should not drink soft drinks. The sweetness in the drinks comes partly from corn syrup rich in fructose. Population surveys have found that the effect of large amounts of fructose intake on blood uric acid is similar to that of high-purine foods such as red meat. Sweet drinks rich in fructose can significantly increase blood uric acid levels. The reason may be that fructose increases uric acid production. At the same time, fructose aggravates fat accumulation, increases insulin resistance, and reduces renal uric acid excretion. The two complement each other and promote increased blood uric acid levels. Therefore, in addition to limiting purine intake, gout patients should also pay attention to fructose intake, otherwise the goal of reducing gout attacks cannot be achieved.