Dietary Therapy for Patients with Gout

Dietary Therapy for Patients with Gout

Gout is caused by an abnormal accumulation of uric acid (Uric acid) in the body. Uric acid comes from the metabolism of purines, which are nutrients that the body synthesizes itself and are commonly found in many types of food. Normally, the purines that the body receives are digested and turned into uric acid. In healthy individuals, the kidneys function to excrete uric acid in accordance with its production. The accumulation of uric acid leads to severe pain in the bones and around the joints. In men, uric acid should not exceed 8 milligrams per deciliter, and in women, it should not exceed 6 milligrams per deciliter. This disease can be genetically inherited.

Controlling the Diet for Patients with Gout:

• Avoid all alcoholic beverages such as beer, liquor, as alcohol raises uric acid levels.
• Avoid foods high in purines.
  • Foods with more than 150 milligrams of purines include chicken hearts, fish eggs, chicken liver, beef brain, chicken tendons, oysters, pork jelly, goose, pig liver, bone soup, catfish, yeast, chicken meat, duck, instant soup, soy sauce shrimp, meat extract, anchovy, black beans, small fish, red beans, mushrooms, green beans, seaweed, yellow beans, spleen, acacia, vegetable tops, organic fish, shrimp paste, canned sardines.
  • Foods with moderate purines (50-150 mg) include pork, beef, seabass, squid, crab, peanuts, spinach, oat, kale, unpolished rice.
  • Foods low in purines (0-50 mg) include milk and milk products, eggs, various vegetables, fruits, sugar, hard-shell fruits, fats, white rice, noodles, sweet potatoes.
• Avoid foods high in fat, such as fried foods and fatty meats, as fat in the body reduces uric acid excretion.
• Limit the intake of dry legumes, such as red beans, yellow beans, and green beans. Soy milk should not exceed 2 glasses per day.
• Avoid consuming vegetable shoots such as broccoli, sweet vegetable sprouts, Chinese watercress sprouts, bamboo shoots, foreign bamboo shoots, cabbage flowers, durian, seaweed, acacia, bitter vegetables.
• Avoid fermented foods that use yeast as an accelerator or component, like soy sauce.
• Any type of sprouted plant seeds will have a fairly high amount of uric acid, even if cooked. Avoid especially during pain.

Recommended Dietary Practices for Patients with Gout:

1. Eat plenty of fruits and mature vegetables.
2. Consume a well-balanced diet from all 5 food groups.
3. Drink plenty of clean water, 3 liters a day, to help excrete uric acid through urine.
4. Maintain a normal body weight according to standard guidelines.
5. Do not consume excessive amounts of animal meat.