Do you have to eat bran pharynx for gout? After reading it, I found myself at a loss!
Today, gout has become another common metabolic syndrome after diabetes in my country.
Gout is a group of clinical syndromes in which purine metabolism disorders lead to increased blood uric acid levels, and urate crystals are deposited in tissues or organs and cause damage.
In order to avoid the recurrence of gout, many patients who have experienced its pain have chosen taboos.
Not only will we say goodbye to big fish and meat, but even tofu and high-purine vegetables are far away.
Could it be that patients with gout are really going to live a life of "eating bran and swallowing vegetables" from now on?
The lifestyle management of gout patients is indeed important, but also pay attention to science.
Today, based on clinical experience, combined with relevant literature, rheumatology immunologists will help you sort out the common misunderstandings in the diet management of gout patients.
Myth: High-purine vegetables can't be eaten
Some vegetables, such as lettuce, spinach, mushrooms, green beans, and cauliflower, have high purine content, which causes gout patients to dare not eat them, fearing that they will induce gout attacks.
In fact, vegetables are alkaline foods and are rich in vitamin C, which is a protective factor for gout.
Therefore, high-purine vegetables do not increase the risk of gout, so there is no need for strict restrictions.
Misunderstanding: no longer with wine and meat
The lifestyle intervention of gout patients is throughout, and the dietary requirements are different in different stages of the disease: in the acute stage of gout attacks, the body is in a vulnerable stage, the intake of purines should be strictly controlled, alcohol should be kept away, and the aggravation of acute gouty joints should be avoided. symptoms of inflammation.
In the intermittent period, since the blood uric acid level is higher than that in the acute period, the focus of treatment is to control the target with uric acid-lowering drugs, and the diet control can be appropriately relaxed.
For example, seafood with moderate purine content, such as shrimp, crab, and squid, as well as beef, sheep, and pork, can be eaten in limited quantities.
Myth: Eat more whole grains for gout
Due to the relatively high content of purines in grain rough skin, the amount of purine when ingested as a staple food is relatively large, and excessive intake will lead to an increase in the production of blood uric acid.
Especially during a gout attack, do not eat whole grains high in purines.
In addition, in the daily diet, it is recommended that the staple food of gout patients is mainly refined grains, and coarse grains with low purine content, such as corn and millet, can be selectively consumed.
Myth: Soy products with high purine levels should be fasted
Beans and soy products are indeed high in purines, and earlier opinions suggested that gout patients limit the intake of soy and soy products.
Later studies found that certain ingredients in beans and soy products can promote the excretion of uric acid, and gout patients were once encouraged to eat beans and soy products.
And the latest research tends to neither encourage nor limit the intake of beans and soy products, just eat them normally.
Myth: All seafood is untouchable
The purine content of different seafood varies greatly. For example, the purine content of jellyfish and sea cucumber is even lower than that of some green vegetables.
Therefore, low-purine seafood such as sea cucumber, jellyfish, and seaweed can be eaten by gout patients.
In addition, the intake requirements of seafood in different periods of the disease are also different.
In the acute stage and patients with uncontrolled blood uric acid, absolutely fast seafood with high purine.
However, in the intermittent period and patients whose blood uric acid has been controlled to meet the standard, they can selectively eat seafood with medium and low purine content, such as salmon and saury.
Myth: The more "ruthless" diet control, the better
Overeating can induce acute gout attacks, and diet control can reduce body weight and uric acid.
In addition, some patients are reluctant to take oral drugs to lower uric acid, so they adopt a diet method to treat gout.
Appropriate control of diet is indeed beneficial to gout, but excessive dieting will produce acidic metabolites such as ketone bodies, which can lead to increased blood uric acid and even induce acute gouty arthritis.
Therefore, gout patients should not over-diet, and should follow the daily calorie requirement to achieve a moderate diet and balanced nutrition.
Myth: Fruits are low in purine and can be eaten casually
Fruit is the food with the lowest purine content, but gout patients should not eat too much without restriction because of the low purine content of fruit, especially in a short period of time.
Because of the high fructose content in fruit, fructose will increase the level of blood uric acid, and also increase the risk of obesity, dyslipidemia, diabetes, etc.
Therefore, gout patients should eat fruits selectively, they can eat more fruits with low fructose content, and should not eat too much fruits with high fructose content.
Myth: Drinks can replace water
We encourage gout patients to drink more water and maintain a daily urine output of more than 2000ml.
However, some patients can use sugar-sweetened beverages instead of water to achieve the requirement of more than 2000ml of urine per day.
This is wrong because the sweetener in sugar-sweetened beverages is mostly high fructose syrup, also known as high fructose syrup.
The increase in its intake will not only lead to an increase in the production of uric acid, aggravate the disease, and even lead to the risk of diabetes, coronary heart disease and tumors.
Text/Shen Yawen (Beijing Shijitan Hospital)