Gout: It is necessary to limit eating foods with a lot of purines

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Gout should be a concern not only of many gout patients - a common disease today, but also of their relatives taking care of the patient. Doctors said that gout nutrition should limit foods with a lot of purines and the menu for gout patients needs to be carefully calculated the purine content in food.

1. Principles of Gout Nutrition

Nutrition for gout needs to ensure the following principles:
Provide enough energy (30 - 35 kcal/weight/day) and other nutrients needed for needs (0.8 g protein/weight) body weight/day, 18-25% fat/total energy requirement, less than 5g salt/day). Maintain and stabilize a normal weight, not overweight or undernourished. Take vitamin C supplements every day. Drink a lot of water, especially water containing minerals to increase uric acid excretion (minimum water requirement is 40ml/weight/day). In order for the diet to be effective, it needs to be combined with exercise, healthy exercise, and a suitable lifestyle, work and rest regime to enhance resistance.

2. What does gout eat?

Nutrition for gout needs to ensure adequate supply of the following main groups of substances:
Protein: The food group gout patients should eat is white meat (lean pork, milk, eggs, legumes and whole grains) Limit seafood (shrimp, tuna, herring, sardines, ...) and red meat (beef, goat meat, animal organs, ...) Fat: Foods containing diseased fats Gout should be eaten with sesame oil, peanut oil, olive oil.. Limit sunflower oil, soybean oil, animal fat and fried food because high fat will increase the risk of acute gout attacks. Flour: Gout nutrition still needs flour from rice, noodles, vermicelli, pho, potatoes, ... Micronutrients, nutrients: Gout patients should eat vitamin C-rich fruits (oranges, grapefruit, . ..) and green vegetables because they provide many essential vitamins and minerals.

3. Gout nutrition should limit foods with a lot of purines

An important point in the gout diet is to limit foods high in purines. Patients can choose foods with appropriate purine content to include in their daily meals by referring to the purine value present in 100g of the following foods:
Group I foods (0 - 15mg purines/100g of food) products): Cereals, butter, sugar, eggs, milk, cheese, ripe fruit, green vegetables. Food group II (50 - 150mg purines/100g food): Legumes, lean cattle meat (beef, pork), poultry (duck meat), fish, seafood (shrimp, oysters, oysters). Group III foods (>150mg purines/100g food): Pork brain, animal organs (liver), meat broth, chicken, mushrooms, asparagus, cauliflower, sardin tuna, fish sea, sardines. With this content, to ensure a gout diet, you should choose foods of group I or II, and avoid foods of group III.

4. Suggested menu for gout patients

You can refer to the menu for gout patients including meals during the day to minimize the consumption of foods high in purines below:
Breakfast: Beef noodle soup, tofu noodles, sticky rice with salt and sesame. Lunch: Plain white rice served with savory dishes such as braised pork ribs, carp with tomato sauce, braised goby; stir-fried dishes such as sautéed beef with onions, sauteed chayote; fried dishes such as roasted pork, fried molded beans; boiled dishes such as cabbage, boiled radish; soups such as cabbage soup, zucchini soup, pumpkin; desserts like lychee, orange, mango. Afternoon snack: Sweet potato, banana pepper, sapodilla. Dinner: The evening menu for gout patients also includes plain white rice with fried dishes (tilapia, pork, roasted peanuts), stir-fried dishes (fried bitter melon with eggs, sautéed cabbage), steamed dishes. (steamed shrimp, steamed egg with meat), boiled dish (boiled gourd), soup (steamed spinach, spinach, cabbage) and dessert (watermelon, grapefruit, pomegranate). The energy and nutritional value of the menu should ensure about 1500 - 1600 kcal/day. For soups, pay attention not to use meat broth to cook soup and limit seasoning with salt with salty dishes, braised dishes, and rim dishes.
Nutrition for gout needs to limit foods with a lot of purines such as beef, animal organs, mushrooms, asparagus, ... but still have to ensure the energy and nutritional value for the patient.

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Reference source: viendinhduong.vn