Diet conditioning for gout patients

Gout is a group of diseases in which long-term purine metabolism is impaired and blood uric acid rises to cause tissue damage. Clinical features are: hyperuricemia, recurrent acute arthritis, tophi formation, chronic arthritis, and joint malformations, as well as uric acid stones and gout renal parenchymal lesions later in the course of the disease.

Gout disease should first pay attention to drinking water 2000ml/day in order to facilitate the discharge of uric acid.

Second, in the recipe to avoid animal viscera, roe, beans, fermented foods, clams, crabs, peas, lentils, mushrooms, cauliflower, spinach and other prone to produce purine foods, while strictly abstain from alcohol.

Although it is impossible to absolutely prohibit the use of these foods in the life of gout patients, they should be avoided or used as little as possible. Fine foods should be used in staple foods, because more purines are produced from coarse grains. In non-staple food, there is no need to limit eggs and milk, fish, shrimp, chicken, beef and mutton. In addition to bogey vegetables, they can be used in appropriate amounts.

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