What Should Gout Patients Pay Attention to in Their Diet?
What Should Gout Patients Pay Attention to in Their Diet?
Gout attacks are often linked to overeating and drinking. Delicious dishes frequently contain high purines, which ultimately metabolize into high blood uric acid. Therefore, adjusting dietary composition is a crucial step in preventing gout attacks. Gout patients should limit moderate-purine foods and avoid high-purine foods. This reduces blood uric acid levels, preventing urate crystal formation and thus protecting joint tissues from damage. Diets are generally categorized into high-, moderate-, and low-purine groups.
Food items containing less than 50 mg purines per 100 grams:
Grains: rice, wheat, sorghum, corn, potatoes, sweet potatoes, noodles, macaroni;
Eggs: chicken eggs, duck eggs, century eggs;
Dairy: milk, cheese, ice cream;
Drinks: soda, chocolate, cocoa, coffee, milk essence, fruit juices, tea, honey, jelly; and all fruits, vegetables, and oils.
Food items containing 50–150 mg purines per 100 grams (moderate-purine):
Meats: chicken, pork, beef, lamb, fish, shrimp, crab;
Legumes: black beans, green beans, red beans, string beans, peas, bean curd, tofu, dried bamboo shoots, golden needle mushrooms, silver ear fungus, peanuts, cashews, sesame seeds.
Food items containing 150–500 mg purines per 100 grams (high-purine):
Bean sprouts, soybean sprouts, asparagus, cauliflower, purple seaweed, mushrooms, eel, shark, cod, eel, animal liver, kidneys, intestines, clams, mussels, dried scallops, mackerel, sardines, oysters, anchovies, chicken soup, meat broth.
Food items containing over 500 mg purines per 100 grams: small dried fish, eel skin, yeast powder.