Everyone may have heard gout patients say, "Gout hurts so badly". Some people describe the pain of gout as like a thousand pins and needles, and the stinging pain is unbearableOthers describe it as a direct cut from a sharp blade, instantly red, swollen and burning.
For people with gout or hyperuricemia, this is no fuss. Especially when we overeat foods with high purine content, if these purines accumulate in the body, it may not only hinder the normal discharge of uric acid, but also exacerbate the condition worsening.
Purines are an ingredient that we often hear about in our daily diets, especially for people who are concerned about gout or other purine-related health issues. When purines are broken down in the body, uric acid may be produced, which can affect health. But is there really a vegetable that has a higher purine content than meat?
Let's take a look at what purines are and the grades of purines. According to the data of Modern Clinical Nutrition (2nd Edition), the purine content of foods can be divided into four main grades. Specifically, grade 1 food contains purines between 150 mg and 1000 mg;Grade 2 food purine content is between 75mg and 150mg;Grade 3 food purine content less than 75mg;Grade 4 food contains less than 30mg of purines. Purines are organic compounds found in many foods, and when we consume food, the purines in the body are broken down into uric acid. For most people, this process is normal and does not cause any problems. However, for some people, especially those with gout or other uric acid-related conditions, consuming too much of purines may lead to elevated uric acid levels, which can trigger health problems.
Regarding the purine content of vegetables and meat, animal foods such as meat, seafood, and offal are generally considered to be higher in purines. Comparatively, most vegetables and fruits have relatively low levels of purines. However, there are still some vegetables, especially certain legumes and vegetables that are higher in purines, which may be comparable in purines to certain meats.
For people with gout, the intake of foods high in purines may lead to an increase in uric acid levels, which can aggravate the condition. Therefore, it is very important to know which foods are high in purines. The following foods are high in purines, and gout patients should pay attention to limit or avoid their intake.
1.Organ meats.
These parts, such as the liver, kidneys, and heart, are part of many people's diets. Although they provide a wealth of nutrients, their high purine content may aggravate the condition of people with gout. Therefore, for these offal, gout patients are advised to limit their intake or avoid them.
2.Seafood.
Seafood is a favorite food for many people, but certain seafood, such as trout, cod, shrimp, crab, mussels, and eels, is relatively high in purines. People with gout should be cautious about consuming these seafood and make adjustments with the advice of a doctor or dietitian.
3.Meat.
The skin of red meat and poultry contains high levels of purines. While these meats provide us with protein and other important nutrients, for people with gout, the intake should be moderate and consider choosing other low-purine proteins**.
4.Beans and legumes.
Legumes, such as red beans, black beans, soybeans, and tofu, are a major component of many people's diets. Although they are rich in protein and fiber, they are also relatively high in purines and should be consumed in moderation by people with gout.
5.Alcoholic beverages.
Especially beer, the yeast in it can accelerate the formation of purines and the accumulation of uric acid. People with gout should avoid or limit their intake of beer and other alcoholic beverages.
6.High-purine vegetables.
Most vegetables are relatively low in purines, but certain vegetables, such as spinach, cauliflower, and mushrooms, also have purine levels that should not be overlooked. For people with gout, the amount of these vegetables should be controlled.
For people with gout, it is recommended to limit or avoid the above-mentioned high-purine foods while increasing the intake of low-purine foods such as whole grain products, fruits, vegetables, and low-fat dairy products. In addition, maintaining a proper weight, exercising regularly, and avoiding excessive alcohol consumption are also key to managing gout. Finally, dietary changes for people with gout should be made under the guidance of a doctor or dietitian to ensure that the food they consume meets the body's nutritional needs and reduces the risk of exacerbations.