What should you pay attention to when you have gout? Pay attention to these three points in your diet

After suffering from gout, patients need to pay more attention to many things in their daily lives, especially in terms of diet. Appropriate dietary adjustments can help alleviate the condition. So, what should you pay attention to when you have gout?

1. Limit purines

Gout patients should control purine intake for a long time. Patients should choose a low-purine diet during the acute phase, and the purine intake should be within 150 mg/d. High-purine foods are prohibited, such as animal offal, sardines, anchovies, mackerel, shrimp, lentils, soybeans, thick broth, fungi and algae.

2. Limit heat energy

Gout is closely related to obesity, diabetes, hypertension and hyperlipidemia. Obesity is both a risk factor for gout and a promoting factor for the development of gout. The blood uric acid level of obese people is usually higher than that of normal people. If gout is accompanied by obesity, it may affect the effect of drugs and reduce drug sensitivity. Obese people should lose weight, control total calories, limit fat intake and persist in physical exercise. The triglyceride levels of some gout patients can even reach 75% to 84%. Patients should reduce their weight and limit their calorie intake. The ideal weight should be 10% to 15% lower than their ideal body weight. The amount of calorie intake depends on the patient's condition and is generally 6.28 to 7.53 MJ (1500 to 1800 kcal). Be careful not to lose weight too quickly, as it will promote fat decomposition and easily induce an acute attack of gout. Gout patients are prone to hypertension and hyperlipidemia, etc., and should limit salt intake.

3. Provide protein and fat in moderation

If the patient is of standard weight, protein can be supplied at 0.8 to 1.0 g, 40 to 65 g per day, and the supply should be mainly plant protein. Because milk and eggs have no cell structure and do not contain nucleoprotein, milk and eggs can be used as animal protein; try to use less meat, poultry, fish, etc.