Gout is known to be a crystal-related disease caused by the deposition of monosodium urate and is usually more common in middle-aged men and older adults. The occurrence of gout is often related to the high level of uric acid formed after the catabolism of purines. Excessive intake of some common high-purine foods, such as internal organs, seafood, meat, beer and nuts, can lead to an increase in uric acid concentration, which can lead to gout. However, in our daily diet, there is a commonly misunderstood "vegetarian dish", which is actually a member of high-purine foods, that is, legumes.
Legumes are rich in protein and a variety of nutrients such as B vitamins, dietary fiber, minerals, etc., and are often recommended as part of a healthy diet.
However, the purine content of legumes is not low, containing 75 150 mg of purines per 100 grams of dried soybeans, while the purine content of dried legumes is even higher. Therefore, for those diagnosed with hyperuricemia or gout, legumes are included in the list of foods that need to be consumed with caution.
The purines of high-purine foods are converted into uric acid in the body, and if they are consumed in excess, exceeding the metabolic capacity of the kidneys, it will lead to an increase in uric acid concentration, which can cause gout. And legumes are a type of high-purine food. Therefore, for patients with hyperuricemia and gout, it is necessary to limit the appropriate amount of legumes in their daily diet, or choose some legumes with low purine content, such as tofu, soy milk, etc.
So, is it true that legumes should not be eaten for patients with hyperuricemia and gout?In fact, this is not the case, the purine content in legumes is mainly concentrated in the skin and membrane of legumes, and if these parts are removed, the purine content of legumes will be greatly reduced. For example, tofu is a food made by removing the outer skin and membrane of beans and reducing the purine content, and the purine content in tofu is only about 50 mg per 100 grams.
In addition, there are ways to reduce the intake of purines when cooking legumes. For example, blanching legumes before cooking, or rinsing them with water several times after cooking, can effectively reduce the purine content of legumes.
In addition, when eating legumes, you can pair them with some foods that are low in purines, such as vegetables and fruits, which can reduce the purine content in the overall diet while ensuring a nutritionally balanced diet.
Although legumes need to be taken in mindful of for people with hyperuricemia and gout, they are not completely inedible. In our daily diet, we can moderate our intake of some legumes with low purine content, such as tofu and soy milk, while paying attention to controlling the total purine intake and avoiding excessive intake of high-purine foods.
In addition, maintaining a proper weight, quitting smoking and drinking, drinking more cold and white water, paying attention to a reasonable diet, and avoiding high-purine foods are also effective measures to prevent gout. Therefore, for patients with hyperuricemia and gout, legumes are not completely inedible, but need to be reasonably consumed according to their own conditions to ensure a balanced diet.