People with gout often find it very confusing because they need to avoid certain foods that are usually normal and healthy in most people's diets. Here are some common foods that people with gout need to avoid or limit their consumption:
1.High-purine foods: Purines are important substances that make up nucleotides, and the metabolism of nucleotides in the body produces uric acid. As a result, high-purine foods can lead to increased levels of uric acid, which can aggravate gout symptoms. Such foods include animal offal (such as liver, kidneys, heart, etc.), seafood (such as fish, shrimp, crab, etc.), red meat (such as beef, mutton, pork, etc.), beans, mushrooms, peanuts, etc.
2.Alcoholic beverages: Alcohol inhibits the liver's metabolism of uric acid, which can lead to elevated uric acid levels. In addition, alcohol also promotes blood circulation, making it easier for uric acid to be deposited in the joints. Therefore, people with gout should avoid alcoholic beverages, including beer, white wine, red wine, and other alcoholic beverages.
3.High-fat foods: High-fat foods can aggravate gout symptoms by causing obesity and metabolic disorders. Such foods include fried foods, fatty meats, cream, cheese, butter, etc.
4.High-salt foods: High-salt foods can aggravate gout symptoms by causing edema and affecting uric acid excretion. Such foods include pickled foods, pickles, salted fish, etc.
5.Spicy and irritating foods: Spicy and irritating foods can irritate the joints and worsen the inflammatory response, which can worsen gout symptoms. Such foods include chili peppers, Sichuan peppercorns, ginger, garlic, etc.
In addition to avoiding the above foods, gout patients should also pay attention to a balanced and varied diet, and eat more low-purine, high-fiber foods such as vegetables, fruits, and whole grains. In addition, maintaining proper exercise and fluid intake can also help control gout symptoms. If you are a gout patient, it is best to have regular medical check-ups and consult the advice of a medical professional.