How to treat chronic gout and pay attention to your daily diet

Postmenopausal women and middle-aged men often experience redness, pain, swelling, and heat in the joints, which are symptoms of gout. Gout has a great impact on the human body because it will recur and over time can lead to joint deformities and joint dysfunction.

1: Control your total daily energy intake and eat less carbohydrates. Calculated based on ideal body weight in resting state, it usually does not exceed 25 to 30 kcal/kg per day. ② Reasonable distribution of the three major nutrients. Under the premise of limiting total calories, the distribution principle is: high carbohydrates, moderate protein, and low fat. Among them: Carbohydrates: including vegetables and fruits, should account for 65-70% of total calories. Protein: It should account for 11-15% of total calories. The protein supply for standard body weight is 0.8-1.0g/kg, mainly plant protein. Animal protein can be selected from milk and its products, egg protein, and try not to use meat, poultry, or fish. Fat: Usually 40-50g/d, the ratio of animal and plant fat is 1:1.5.

2: Limit protein intake and choose more milk, cheese, skimmed milk powder and eggs, which contain less purine. In addition, eat less sucrose and honey because they are high in fructose and will accelerate the production of uric acid. Among vegetables, young lentils, green beans, and fresh peas contain high levels of purine, so their consumption should also be limited.

3: Limit purine intake. Purine is a component in the cell nucleus. Any food that contains cells contains purine, and animal foods contain more purine. Avoid or abstain from eating high-purine foods such as animal offal, shrimp and crabs, thick broth, edible fungi, seaweed, anchovies, sardines, clams, beans and beer.

4: Eat more alkaline foods, such as vegetables, potatoes, fruits, etc., which can reduce the acidity of blood and urine. Watermelon and wax gourd are not only alkaline foods, but also have diuretic effects, which are more beneficial for gout patients.

5: Avoid drinking alcohol. Alcohol has the effect of inhibiting the excretion of uric acid. Drinking small amounts of alcohol for a long time can also stimulate the increase in purine synthesis. Especially when eating meat and poultry while drinking, the purine intake will double.

6: Chili, curry, pepper, Sichuan pepper, mustard, ginger and other spices can excite the autonomic nervous system and induce gout attacks, so they should be eaten as little as possible.

The products are metabolized and excreted in the urine. In particular, it can increase the pH value of blood and urine, neutralize, dissolve and excrete urate crystals deposited in joints and soft tissues. During an acute attack, a strict low-purine diet is adopted. During the chronic remission period, it is recommended to follow the dietary arrangements during the acute attack period for 2 days a week, and adopt a moderate purine diet for the remaining 5 days, avoiding foods with high purine content.