High uric acid dietary taboo list

The core red line of diet for people with high uric acid is "strictly prohibit three types of food, control two types of food, and eat three types of food with confidence." People with no history of gout attacks and uric acid levels that are not above the normal value can be appropriately relaxed. People who have had gout attacks and whose uric acid levels exceed 500 μmo all year round can l/L requires welding the red wire. I helped my father reduce the high uric acid level of 580 μmol/L to a long-term stable level of around 380. I read two editions of the diagnosis and treatment guide and asked acquaintances in the rheumatology and immunology department to personally test the practicality of this set of rules.

First of all, let me talk about the strict taboo items that are likely to be violated. Don't believe the comforting words of "just eat a few bites and you'll be fine." Last year, my dad was so greedy that he ate two pieces of braised pork liver. That night, his big toe was so swollen that he couldn't even put on slippers. I still remember the time he went to the emergency room in the early morning and got wet. Animal offal (pork liver, pig brain, beef offal, duck intestines, etc.), shellfish (oysters, scallops, turtles, and high-purine sea fish such as sardines and hairtail), and all alcoholic beverages. The purine content of these three types either exceeds 150 mg per 100g, or directly inhibits the excretion of uric acid. It is like pouring salt directly into your cup of "uric acid water" that is almost overflowing. No matter what the occasion, push it.

There are actually quite a lot of controversies about alcohol. A few years ago, it was said that red wine can be drunk in small amounts and can soften blood vessels. Several versions of the guidelines after 2020 have made it clear: as long as it contains alcohol, it will increase blood uric acid levels. Beer’s high purine, liquor’s high alcohol, Even a small amount of polyphenols in red wine cannot resist the inhibitory effect of alcohol on uric acid excretion. If you really can’t get away from socializing and your uric acid has stabilized below 360 without an attack for half a year, drink up to half a cup of dry red wine. After drinking, drink 2L of warm water for metabolism. Don’t leave anything to chance.

Next is the control item that does not require complete abstinence, but you must eat in moderation. This part is also the hardest hit area that many people easily fall into. I once had a colleague who didn’t smoke, drink or eat seafood. His uric acid level in the physical examination was actually 520. It took me a long time to find out that he made a glass of honey water every morning and added 3 pumps of syrup when drinking iced Americano. The uric acid-raising effect of high-fructose foods is really no worse than eating seafood. Fructose will directly promote the production of endogenous uric acid and inhibit the excretion of uric acid. Therefore, milk tea, cola, sweet drinks, honey, and high-sugar fruits such as lychees and longans should be eaten at most once or twice a week, and do not treat them as a meal.

There are also red meats such as pigs, beef and sheep. The purine content is between 75-150 mg. Don’t touch them in the acute stage. In the stable stage, eating a palm-sized amount every day is enough. Don’t eat braised pork ribs and beef in sauce. It’s not a big problem.

Let’s talk about the foods that were wronged in the past but can actually be eaten with confidence now. Don’t live like an ascetic. The controversy over high-purine vegetables has been going on for five or six years. The old view is that spinach, asparagus, and beans are high in purine and should not be eaten. Now the latest clinical data shows that the bioavailability of plant purine is much lower than that of animal purine. If you eat 200g of spinach, the purine that can be converted into blood uric acid is less than 10mg, which is not as much as a mouthful of pork liver. On the contrary, the dietary fiber in vegetables can promote the excretion of uric acid. My father did not dare to touch tofu before, but now he eats soft tofu twice a week, and the uric acid does not fluctuate. Of course, if you are in the acute stage of a gout attack, it is better to avoid eating for a while, and then you will not suffer any loss after you stabilize.

There are also milk, eggs, and most light-colored fruits (apples, pears, blueberries, etc.), which are all low-purine foods. Eat them with confidence. Drinking 300ml of low-fat milk every day can also help lower uric acid.

By the way, I forgot to mention an invisible pitfall: thick broth. Whether it is old hen soup, pork bone soup, or the original soup of hot pot, purine is dissolved in the soup. The last time my mother stewed corn ribs soup, my father did not dare to eat meat. After drinking two large bowls of soup, the uric acid increased by 80%, which is worse than eating meat. You really need to pay attention.

Having said that, this "taboo table" is not a shackle for you. After all, everyone's metabolic ability is very different. I have uric acid levels of 480 and can still occasionally eat clear soup hot pot, and there are also people whose uric acid levels have reached 430 and it hurts after just one bite of prawns. Instead of sticking to the numbers on the table, it is better to test the uric acid several times by yourself and find out your body tolerance. You can control the indicators without losing your mouth. This is the best, isn't it?