Guidelines for a Reasonable Diet for Gout

Limit purine diet
In the acute period, it is recommended to choose purine-free or low-purine foods, mainly milk and its products, eggs, vegetables, fruits, and fine grains; during the remission period, moderate amounts of purine-containing foods such as meat The amount should not exceed 120g per day, especially don’t eat too much in one meal. Avoid purine-containing foods, whether in the acute or remission phase.

Control total energy, prevent overweight or obesity
The total energy is generally 20-25 kcal / kg body weight / day, and the fat is <50 g / day. Obese people should reduce their energy intake in a gradual manner, and prevent acute gout. It can be reduced in stages, each stage is reduced by 500 kcal, and it is balanced with the actual activity consumption, so that the weight gradually reaches the appropriate weight.

Not too much protein
Because purine nucleotides require amino acids as raw materials, high-protein foods can provide amino acids in excess, resulting in increased purine synthesis. Protein intake should be based on plant protein, and those with kidney disease should use a low-protein diet. For animal protein, the protein portion of milk, cheese, skim milk powder, and eggs without nuclear protein can be selected.

Eat more vegetarian-based alkaline foods
Vegetables and fruits are mostly alkaline foods, which can increase the alkali reserve in the body, increase the pH of body fluids, prevent the formation of uric acid crystals and promote their dissolution, increase the discharge of uric acid, prevent the formation of stones and dissolve the formed stones. Vegetables and fruits are rich in potassium, which can promote the excretion of uric acid by the kidneys and reduce urate deposition. The intake of fresh vegetables and fruits was significantly negatively correlated with hyperuricemia and was a protective factor for hyperuricemia.

Controlling salt intake
Sodium salt can promote the precipitation of uric acid, and gout is often associated with hypertension, coronary heart disease and kidney disease, so patients with gout should limit daily sodium intake.

No alcohol, plenty of fluids
Sufficient fluid intake can increase uric acid dissolution, facilitate uric acid excretion, prevent uric acid kidney stones, and delay progressive kidney damage. Drink more than 2000 ml of water daily, and those with kidney stones should reach 3000 ml. Drinks should be ordinary boiled water, fresh tea, mineral water, fresh fruit juice, and vegetable juice.

Develop good eating habits
Overeating or eating a large amount of meat in a meal is often the cause of an acute attack of gouty arthritis. It should be quantified regularly and eat less frequently. Pay attention to the cooking method and use less stimulating condiments. Discarding the soup after the meat is cooked can reduce the amount of purines.