You can eat soy products; the best uric acid-lowering measures are still medications.

First, gout in the end can not eat soy products?

1, soy protein is a high-quality protein

The health industry standard of "Dietary Guidelines for Patients with Chronic Kidney Disease" issued by the National Health Planning Commission in 2017 states that "Foods with high-quality proteins, such as milk, eggs or various types of meat and soy protein, in appropriate amounts are used as the main source of protein". It can be seen that although soy protein is plant protein, it is also a high-quality protein.

The quality of soy protein is higher than the quality of protein contained in cereals and grains, and cereals generally lack an essential amino acid called lysine, but the lysine content in soybeans is very high. And soybean amino acid composition closer to the needs of the human body, in addition to methionine content is slightly lower, the rest of the essential amino acid content are rich in nutritional value can be fully comparable with animal protein, also belongs to the high-quality protein.

2. Purines in plants have little effect on the human body

Soy products and certain vegetables also contain purines, for example, purslane contains 270mg, shiitake mushrooms 210mg, soybean sprouts 166mg, and soybeans 116mg. However, the vast majority of vegetables are low in purines, and purines in plants are more difficult to assimilate, and have very little effect on blood uric acid when ingested.

3, gout patients can eat beans food

The Chinese Multidisciplinary Expert Consensus on the Diagnosis and Treatment of Hyperuricemia-Related Diseases clearly states that patients with hyperuricemia are encouraged to eat a balanced diet, limit their total daily calorie intake, and control the purine content of their diet. The specific requirements are:

① Avoid animal offal such as liver and kidney, alcohol and fructose-based beverages;

② Limit intake of beef, lamb, pork, seafood, and condiments;

③ Encourage the intake of vegetables, dairy products, and eggs.

Purine-rich vegetables (lettuce, spinach, mushrooms, cauliflower, etc.), beans and soy products have no significant correlation with hyperuricemia and gout attacks. Therefore, gout patients not only do not contraindicate vegetables and soy products, but also encourage patients to eat more fresh vegetables, moderate consumption of beans and soy products, etc..

Second, gout eat what lower uric acid better?

It has been talked about above, vegetables, dairy products, eggs, carbohydrate intake can reduce the production of uric acid, there is a certain effect of lowering uric acid. However, it should be noted that dietary control must take into account the nutrition, can not be choked, a variety of nutrients such as high-quality protein, carbohydrates, trace elements, vitamins, etc. should be a reasonable combination of balanced nutrition, excessive control of the diet is harmful to health.

In addition, strict dietary control can only reduce blood uric acid by 70-90 μmol/L. For many gout patients, harsh dietary control will not solve the fundamental problem, and medication is needed.

Currently, uric acid-lowering drugs used in clinical practice are divided into two major categories: those that reduce uric acid production and those that promote uric acid excretion, the former including allopurinol and febuxostat, and the latter including benzbromarone.

1. Allopurinol: one 100 mg tablet per day, reduced when the glomerular filtration rate is <30 mi/min, and prohibited when the glomerular filtration rate is <15 ml/min. The biggest problem with allopurinol is that it causes skin sensitization, and in severe cases, lethal exfoliative dermatitis can occur, which is more likely to occur in Chinese (Han Chinese), Koreans, and Thais. It is recommended to screen for the HLA-B*5801 gene before taking allopurinol, and it is contraindicated in positive cases.

2、Febuxostat：Initial dose 20～40 mg/day, maximum dose 80 mg/day. Febuxostat is mainly metabolized by the liver, so it is safer to use in patients with renal insufficiency and renal transplantation, and it is used with caution in severe renal insufficiency (glomerular filtration rate <30mi/min).

3. Benzbromarone: Starting dose 25-50 mg/day, maximum dose 100 mg/day, taken after breakfast. It is safe to use in patients with mild to moderate renal insufficiency or renal transplantation. However, it is prohibited when the glomerular filtration rate is <20ml/min; it is prohibited in patients with uric acid nephrolithiasis.

Generally speaking, one of the above uric acid-lowering drugs can be used. If one drug really can't reach the standard (standard: blood uric acid <360µmol/L for general patients, or <300µmol/L for patients with recurrent gout, or chronic gouty arthritis, or gouty stone patients), drugs to reduce uric acid production and promote uric acid excretion can be used in combination, such as febuxostat combined with phenylbromarone.

Special Notes:

1, ibuprofen, Fu-talin and other antipyretic painkillers, colchicine, hormones, etc. are gouty arthritis attack painkillers, not uric acid-lowering drugs; baking soda tablets are alkaline drugs, which can reduce the generation of uric acid kidney stones, is not a uric acid-lowering drugs.

2, rapid reduction of blood uric acid may induce gout attacks, so do not advocate rapid lowering of uric acid.

3, gout attack, the original use of uric acid-lowering drugs, continue to use; the original did not use uric acid-lowering drugs, should be in the gout attack disappeared after the beginning of the use of uric acid-lowering drugs.

Tofu, bean sprouts, soy milk, mung beans ...... our daily dietary life these beans and soy products are ubiquitous, but also for gout and high blood uric acid people, has always been respected away from the food. Why has even the tender and refreshing tofu become a taboo for gout sufferers? Is there some misunderstanding here?

I am Liu Liangyun, a gout doctor at Chengdu Western Gout and Rheumatism Hospital, today we will talk about whether gout patients can eat soy products.

Tofu and other soy products have been around for a long time, and the idea that gout sufferers can't eat soy products has been widely circulated

There is no doubt that soy products such as tofu and soymilk have been used in our history as vegetarian dishes on par with vegetables. Tofu in particular has a long history, and legend has it that it was invented by Guan Yu, Le Yi, Liu Chang, Liu An, and Wang Mang, who is said to have traveled back in time to ancient times. But it is widely known that Liu An, the King of Huainan, invented tofu.

How is tofu made? First, beans such as soybeans or black beans, mung beans, peas, etc. are washed and shelled, and soaked in water to soften them. Then add a certain percentage of water and grind them into raw soy milk using a mill. Then squeeze the raw soy milk juice in gauze. Once the raw soy milk juice is squeezed, it is poured into a pot and heated to a boil. When the soymilk is ready, the salt brine, which is mainly composed of calcium sulfate or magnesium chloride, is used to "point the brine". After that, the soybean milk is condensed into bean curd, and the bean curd is wrapped in a cloth and covered with a wooden board and pressed for 10 minutes or more to become tofu.

Sichuan people love tofu, and there is a tofu banquet at Jianmen Pass in Guang'an, where a number of tofu dishes are made from tofu, soya bean dregs, soya bean paste and dried tofu. It is said that there are eighteen famous dishes, including the signature chrysanthemum tofu, Jiang Wei's guarding of the pass, Three Gu Guards, Kong Ming's bookcase, the battle of the sands, the brocade bag of tricks, and the straw boat lending arrows, with more than 80 varieties of dishes such as stir-frying, deep-frying, flaming, broiling, steaming, pan-frying, stewing and cold mixing. Our daily soybean products such as tofu also often play a more important role in meat and vegetable combinations. Famous tofu includes mapo tofu in Sichuan cuisine, pot-roasted tofu in Lu cuisine, Xishi tofu in Zhejiang cuisine, stinky tofu in Hunan cuisine, stuffed tofu in Hakka cuisine, and so on.

It is said that gout patients should not eat tofu and other soy products, mainly because soybeans, mung beans, soybeans and soy products contain high purine content, so many medical professionals and the public believe that beans can increase the incidence of gout, and that beans can induce acute attacks of gout. But that was in the old days, and now the concept has been updated.

For example, a doctor said, "eating two taels of tofu ingests about 60mg of purine, eating 100 grams of beans ingests 110mg of purine, eating too much will lead to excessive purine intake, so the body produces too much uric acid, resulting in a sudden rise in blood uric acid."

Such a statement is actually more recognized and misunderstood by many people. There are also patients who, after an acute gouty arthritis attack, will attribute the trigger of their acute gout attack to eating too much tofu for dinner.

Soy products such as tofu can be consumed, and there are two things to keep in mind when consumed by gout sufferers

Because of their high purine content, legumes are also believed to increase the risk of acute gout attacks. But this is actually knowledge that needs to be updated and iterated. Let's take a look at the purine content of beans and legumes.

From the purine content, mung beans, soybeans, black beans purine content does belong to the high purine food, even higher than livestock, poultry meat, but compared to pig liver, yellow throat, tripe and other offal is still far away; but from the diet, we can easily eat into the two meat, but to eat into the two dry beans is really not easy.

In fact, soy products such as tofu, dried beans and soy milk are the common foods on our table. These foods themselves have a medium purine content. Because in the processing of soy products such as soaking, grinding and cooking, a portion of the purine dissolved in water has been lost, which is the reason why soy products are lower than the purine content of beans.

On the other hand, studies have shown thatSoybean products and meat in the purine species are different, soybean products in the purine metabolism to generate uric acid than the latter link more, less efficient; and foreign studies have also proved that soybean products and beans have no significant impact on blood uric acid levels.

That is, in fact, gout or high blood uric acid can still eat soy products, not only can you eat, but soy products are negatively correlated with gout attacks and blood uric acid levels. At the same time, bean plants are also rich in protein, vitamins, fiber and minerals, can reduce the risk of stroke, coronary heart disease, diabetes.

In this way gout sufferers can still safely consume soy products such as tofu, at least for the preferences of soy products, as we can seeSoybean sprouts＞Soymilk＞Tofu＞Dried beans＞Soybeans. There are still three other areas to keep in mind:

• Patients with renal insufficiency should be careful:Because beans contain substances that promote the excretion of uric acid from the kidneys, that is to say, bean products can alkalize the urine, which is actually beneficial to gout patients. However, if gout patients with renal insufficiency consume a large amount of soy products and take in too much plant protein, the nitrogenous wastes generated in the body will increase, aggravating the burden on the kidneys and causing further decline in renal function, leading to deterioration of the condition.
• Fermented soy products to watch out for:Fermented soy products such as curd and soy sauce are not recommended to consume too much because they contain more salt and oil. The main effect of salt on gout patients is sodium, because too much sodium can affect the excretion of uric acid, and it can also lead to the emergence of hypertension, a complication of gout.

No one eats soy products such as tofu, bean curd or thousand sheets for every meal. If you are really worried about it, then process the tofu further, such as cutting it into small pieces and boiling it in water so that the purines dissolve in water again, pouring the soup off and cooking it again; you can also make the tofu into cabbage and tofu stew, mapo tofu, and soybean flower.

What foods can I eat to lower my uric acid? I'm sorry to say that foods are limited in their ability to lower uric acid

Gout is a lifestyle disease, and although less than 20% of uric acid production comes from diet, and the main cause of high uric acid is not eating too many purines, it is true that eating a diet especially high in purines, alcohol, and fructose is also one of the main triggers of gout attacks.

What foods can I eat to lower my uric acid? The first thing to say is thatStrict control of purine diet, long-term low purine diet, the effect of blood uric acid decline is also limited, generally only 60 to 90 μmol / L reduction.That being said, it's hard to give gout, a disease that seems to come out of eating, back with diet alone, because it's not easy to get uric acid values down to the attainable level.

So, are we just going to let it go? Actually, not really. Because life adjustments are the foundation of gout treatment. Life adjustment is not just about lowering uric acid, but about making your lifestyle healthy with a clear understanding of your health condition. For gout patients, there are still a lot of foods that are good for adjusting the uric acid value or good for health, and I will briefly introduce them here.

• Dairy:Dairy products, especially low-fat milk and skimmed milk, can lower blood uric acid levels and prevent osteoporosis, reduce the risk of cardiovascular disease, and are beneficial for the treatment of metabolic syndrome; however, milk tea, high-fat milk powder and other dairy products containing too much fructose are not recommended.

• Vegetables:Eating a lot of vegetables can alkalize the urine, conducive to uric acid excretion to reduce the level of blood uric acid, vegetables are rich in fiber, vitamins and minerals, can prevent cardiovascular disease and the occurrence of malignant tumors; but similar to spinach and other vegetables can lead to the emergence of calcium oxalate stones, so it is not recommended to eat more.

• Fruit:Fruits belong to the low purine food, and rich in water, moderate intake can promote urate dissolution and prevent urate crystal formation, conducive to uric acid excretion; however, lychee, longan, oranges, pineapple, peach, etc. are rich in sugar, which will indirectly increase the level of blood uric acid, it is not recommended to eat more.

All in all, no matter which stage of gout condition a patient is in, proper dietary adjustment is essential. For patients with severely impaired renal function in gouty nephropathy, there may be more foods to pay attention to, and for this group of patients, a high-quality low-protein diet is the main thing.

Diet to lower uric acid is not only about which foods to eat more of, but more about which foods to eat less of or not eat. As mentioned earlier, avoid high purine foods such as animal offal and seafood, alcohol-rich beverages such as beer and liquor, and high fructose beverages such as carbonated beverages and milk tea ...... so as to minimize gout triggers.

For gout patients, "dietary therapy" is no substitute for standardized uric acid-lowering treatment. Uric acid-lowering treatment includes:According to the condition of the use of drugs to inhibit the synthesis of uric acid, promote uric acid excretion drugs and alkalinization of urine; according to the condition of the immunosorbent therapy or needle knife mirror, arthroscopic treatment to remove the joints at the urate crystals and filtering blood free urate crystals; according to the condition of the drug ion implantation, phototherapy pulse therapy and other rehabilitation physiotherapy ......All of these comprehensive treatments are tailored to different conditions, and the goal of the treatment is to bring the uric acid value to below 360 μmol/L, to reduce or eliminate acute gouty arthritis attacks, to dissolve or avoid the deposition of urate in the joints or internal organs, and to reduce or avoid the joint damage and renal impairment caused by urate crystals, and so on.

With the improvement of living standards, gout patients are more and more, and is a rising trend year by year, that high uric acid and gout patients how to diet, how to regulate lifestyle habits, daily life need to pay attention to what?

(i) Low purine diet

The culprit of high uric acid and gout is uric acid, which is a metabolite of purines; therefore, patients with high uric acid and gout should be on a low purine diet.

Animal offal (especially brain, liver and kidney), seafood (especially sea fish, shellfish and other mollusks), thick meat broths, some beans and some vegetables (soybeans, lentils, nori, shiitake mushrooms) are high in purines and should be avoided.

All kinds of cereals, the vast majority of vegetables, fruits, milk, eggs, etc. contain the least purine, should be eaten more.

The purine content of various foods is specifically shown below:

1. Low-purine foods (less than 25 mg of purine per 100 g of food)

1) Staple foods: refined rice and noodles and their products (bread, pastries, cookies, etc.), various starches, sorghum, potatoes, yams, macaroni, etc.

2) Milk and eggs: milk and its products (fresh milk, cheese, yogurt, milk powder, etc.), eggs and its products (eggs, duck eggs, quail eggs, etc.).

3) Vegetables: green vegetables (chickweed, cabbage, cabbage, lettuce, watercress, celery, leeks, chives, tomatoes, eggplants) melons (cucumber, winter squash, pumpkin, Japanese squash, bitter melon, zucchini, etc.) turnips (white radish, carrots, etc.) potatoes, taro, sweet potatoes, water chestnuts, collards, olive groceries, persimmon peppers, chili peppers, onions, garlic, garlic, scallions, ginger and fungus.

4) Fruits: all kinds of fresh and dried fruits, fruit juices, jams, etc.

5) Beverages: light tea, carbonated beverages (soda, pop, cola, etc.), mineral water, coffee, cream of wheat, chocolate, jelly, etc.

6) Others: all kinds of fats and sugars (itself does not contain purines, but should be used appropriately), honey, pig's blood, chicken blood, duck's blood, jellyfish, animal glue or agar made of snacks and their seasonings.

2. Medium purine foods (25-150 mg of purine per 100 g of food)

(1) Livestock and poultry meat: livestock meat such as pigs, cows, sheep, dogs, etc., poultry meat such as chickens, ducks, geese and quails.

(2) Aquatic products: Fish (grass carp, carp, cod, flounder, perch, river eel, etc., and their products such as fishballs, shark fins, etc.), crabs, snails.

3) Legumes and their products: dried legumes (mung beans, adzuki beans, black beans, fava beans, etc.), soybean products (tofu, dried tofu, curd, soy milk, soy milk, bean sprouts, bean sprouts, etc.).

4) Vegetables: spinach, bamboo shoots (asparagus, dried bamboo shoots, etc.), asparagus, fresh legumes (string beans, snap beans, broad beans, cowpeas, etc.), kelp, golden broccoli, silverbeet, cauliflower, lobster and mushrooms.

5) Others: peanuts, cashews, sesame seeds, lotus seeds, almonds, etc.

3. High purine food (150-1000mg of purine per 100g of food)

1) Meat: Liver, intestines, stomach, pancreas, and other animal offal, and the thick broth from which they are made.

(2) Aquatic products: Fish (scallop, pomfret, anchovy, moray eel, sardine, mackerel, shark and other marine fish and fish skin, fish eggs, dried fish, etc.) Shellfish (clams, mussels, dried scallops, etc.) Shrimp (prawns, shrimp, sea cucumbers, etc.).

3) Legumes and mushrooms: soybeans, lentils, purslane, shiitake mushrooms, etc.

4) Others: yeast powder, various kinds of alcohol (especially beer), etc.

(ii) Drink more water

Drinking more water can shorten the duration of gout and reduce the symptoms of gout. Therefore, patients with hyperuricemia and gout should eat more than 2 liters per day, can drink milk and dairy products, and should avoid colas.

(iii) Cessation of smoking and alcohol

Smoking or passive smoking increases the risk of hyperuricemia and gout attacks. Various kinds of alcohol, especially beer, have high purine content, which also increases the risk of hyperuricemia and gout attacks; therefore, people with high uric acid and gout patients should quit smoking and drinking.

(iv) Regular Movement

Regular exercise can reduce the number of gout attacks, therefore, it is recommended that patients with hyperuricemia and gout engage in moderate-intensity aerobic exercise for 30 minutes a day, 5 days a week. It should be noted that strenuous exercise should be avoided and cold should be avoided during exercise.

(v) Weight control

Obesity increases the risk of gout in patients with hyperuricemia, and weight loss can effectively reduce blood uric acid levels; therefore, it is recommended that patients with hyperuricemia and gout keep their weight within the normal range.

The authoritative interpretation of Pharmaceutical Affairs, unauthorized reproduction, plagiarism will be punished.

As a patient with hyperuricemia leading to gout, my answer is that in gout patients in the non-acute attack is possible to eat some soy products; gout patients to lower uric acid to eat two types of food: medium-low purine food and alkaline food.

As we know, gout patients need to control their diet in daily life in order to reduce and stabilize the concentration of uric acid in the body, so that gout will not recur. Therefore, most gout sufferers are "diet controllers", struggling with what they can and cannot eat every day. Determining whether or not a food can be consumed by a gout sufferer is sometimes not so simple, and the question of whether or not a gout sufferer can eat soy products falls into this category.

Many gout patients "look at the soybean fear", the reason for this is that the raw materials of soy products is higher purine content, then the purine content of soy products will also be very high, so the soy products into the "can not eat" ranks. So how much purine content of soy products, belonging to high, medium, low which category it, let's study.

In fact, the purine content per 100 grams of soybeans is 117 milligrams, black beans is 137 milligrams, they all belong to the standard in the purine food. And soy products in the purine content is not high, typical like tofu is per 100 grams of purine content is 55 mg, a cup of soymilk containing purine is only about 38 mg.

This is because the production process of soy products, will lose a lot of purine, like tofu and soy milk, in the production process need to add a lot of water, purine is soluble in water, repeatedly diluted, will reduce the purine content, so the purine in soy products is not much.

In addition, studies have shown that plant-based foods like soy products contain purines that are plant-based purines, and compared to the animal-based purines contained in seafood and meat, the two are composed of different components that are converted into uric acid in the body in different ways and with different efficiencies. The conversion process of plant-based purines is longer, less efficient, and generates relatively less uric acid than animal-based purines.

Soy products are rich in calcium, iron, magnesium and other trace elements and vitamin B1 and vitamin E and other essential nutrients. Soy products contain the most protein among plant foods and are the highest nutritional value and cholesterol-free high quality protein, which is an important source of protein intake from our diet, and regular consumption of soy products brings many benefits to our health. Especially gout patients, usually will be asked to reduce the amount of meat and fish intake, resulting in insufficient protein intake, eat some soy products can be supplemented protein intake, beneficial to the nutritional balance, strengthen the body, improve immunity.

I have always advocated that gout patients should not be too strict "taboo", in the non-gout attack period, you can eat some moderate amount of soybean products such as tofu, soybean skin. Their purine content is not high, and the conversion of the formation of uric acid is not much, will not significantly increase the concentration of uric acid. As long as attention is paid to moderation, not more than 100 grams at a time (two taels), to maintain certain intervals, 2-3 times a week, there is no problem, you can rest assured that consumption, do not have to soy products such as the taste of inexpensive food also "taboo" off.

As for, gout patients eat what food to lower uric acid is better, my point of view is: ① eat more medium and low purine food, reduce the production of uric acid; ② eat more vegetables and fruits and other alkaline food, increase the excretion of uric acid.

I've written a bunch of words, so I hope they're of some help to you.

I'm Longleaf Unchained, wishing my friends a drop in uric acid, a stop in gout, and good health.

Thanks for the invite.

There are many soy products, it depends on the density of the soy content in the soy products to decide whether gout patients can eat or not. Gout is caused by abnormal uric acid metabolism, manifested as high uric acid and gouty arthritis, some will also be accompanied by kidney lesions. The uric acid in the human body is oxidized by purines, so doctors recommend that gout patients should abstain from eating high purine foods. Soybeans in the high purine content, soybeans and animal offal is almost the highest purine-containing food, therefore, gout patients are prohibited from eating, 100g of soybeans contain more than 100mg of purine, however, does not mean that all "soy products" gout patients can not eat.

For example, the most common tofu, just a small amount of soybeans can be made into a lot of tofu, for example, 100g of soybeans can be made into 300g to 500g tofu, we want to eat a meal tofu cuisine, at most, but also intake of a 30g or so, so a meal of tofu contains a very small amount of purine; and for example, a cup of soybeans and water proportion of 1:10 soybean milk, the purine content of only 38mg, homemade Soymilk can be adjusted lower, so a cup of soy milk does not cause too much impact. Soy products in the process, there will be most of the purine loss, even if it is high purine beans after cooking will become low purine. Soy products, tofu, soy milk can be consumed, in addition, less consumption of some soy products, gout patients are also completely acceptable. Soy products are also rich in nutrients, such as protein, amino acids, and many minerals. In addition, unlike soybeans, mixed beans are rich in dietary fiber, and appropriate consumption can also improve satiety and weight control, which has a positive significance for gout relief. Therefore, gout patients are not unable to eat soy products.

Most gout patients in the clinic are as confused as you are, can I take this one? Can I eat this? Soy products are one of the most asked about foods.

We have always emphasized that the basic principles of gout and hyperuricemia treatment areKeep your mouth shut, keep your legs open, control your weight and drink plenty of water!

From this principle, theA low purine diet is a top priority! Stay away from alcohol, most seafood, animal offal, thick broths, thick fish soups, etc.

The purine content of foods is divided into four categories: high-purine foods (>150 mg/100 g), medium-high purine foods (75-150 mg/100 g), low-purine foods (30-75 mg/100 g), and very low-purine foods (<30 mg/100 g). Purine intake during acute exacerbation of gouty arthritiseverydayNo more than 150mg. This period of time the diet is based on low purine and very low purine, try not to consume high purine and medium-high purine food. Beans have a purine content of 190mg/100g, which is a high purine food. Made soy products purine content is actually less than beans.

In general, the purine conversion is as follows (100 g soybeans = 300 g boiled soybeans = 200 g dried tofu = 300 g northern tofu = 500 g southern tofu = 2 liters of soymilk). Proper intake of soy products is fine if you are not on an uncontrolled diet.

The latest European Federation of Rheumatic Diseases and American College of Rheumatology guidelines for the treatment of gout state that beans can be consumed in moderation as they are plant proteins that do not lead to increased blood uric acid and increased risk of gout. A study looking at the relationship between legume intake and gout risk among Singaporean Chinese also showed the same result.

In fact, an important issue in the basic treatment measures for gout, is that theThe question of moderation！After stabilization of gout control, theApart from those foods that you must stay away from, you can consume medium to high purine foods in small amounts. In addition, trigger foods may vary for each person, so pay attention to your gout attack triggers and try to avoid consuming them again.

I hope to help those in need, your likes, retweets and followers are my motivation to keep up the science!

Although soy products do contain purines, there are no studies showing that eating soy products can cause gout attacks, and given that they also have a high nutritional value, it is possible for gout patients to eat soy products.

Other purine-containing foods of plant origin are based on the same principles as soy products. For example, spinach, leeks, etc. Also, mushrooms, fungus, etc. Although high in purines, there is no relevant research to prove their relationship with gout (hyperuricemia) and they can be eaten in small amounts.

To better help patients control their diets, the American College of Rheumatology (ACR) gives detailed dietary guidelines, as detailed in the chart below.

Dividing foods into three categories, first, those that should be avoided by gout sufferers, that is, those that it is best to never have; second, those that should be limited to gout sufferers, that is, gout sufferers, who can eat in small amounts but not too much; third, those that are encouraged to eat, that is, gout sufferers who are free to eat.

If you can strictly follow the above principles of diet, gout patients diet can even reach the standard, as for what drugs can eat uric acid, really not much, want to rely on "dietary therapy" to reduce uric acid is not very reliable. Some studies have shown that strict food and exercise control can reduce uric acid by up to 1.1mg/dl.

In case of very high uric acid levels, it is advisable to visit the hospital and the doctor will decide whether and what kind of medication to take depending on the situation!

Of course you can eat, although soy products contain purine, but the content is relatively low, such as we often eat tofu, dried tofu, etc., all belong to the category of very low purine food. That is to say, as long as you do not overdo it, you can eat with complete peace of mind.

As for foods that lower uric acid, the following three are the main recommendations:

1. Kelp

This is mainly due to the fucopolysaccharide sulfate in kelp, a substance that can lower uric acid by regulating blood creatinine and urea nitrogen levels in gout patients.

2. Lemon

Lemons are rich in citric acid and citrate, which not only breaks down urinary stones but also boosts the glomerular filtration rate, and all such effects are very beneficial in lowering uric acid levels.

3, Oume

Green plum is a good source of flavonoids, not only can remove free radicals in the body also has a strong antioxidant effect, in the prevention and treatment of hyperuricemia and gout, the effect is remarkable.

Once suffering from gout, it is incurable and will be with us for the rest of our lives. Although taking medication can control it, the side effects are obvious in the long run, so food therapy is not a good way to regulate it.

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I have had gout for more than ten years, during which time I didn't take much medication and took painkillers when I had a flare-up. Recently, I have been taking Benzbromarone tablets plus Wu Ji Baifeng Pills plus jogging for 45 minutes to sweat an hour after my daily meal and controlling a high bleed diet, and in a month my uric acid went down from 780 to 175, which is too good to be true, so it can definitely be brought down with medication and exercise plus dietary control!

Thank you for your invitation! Gout is due to the body of purine metabolism disorders caused by the disease, gout attack patients suffer a lot of pain, known as "immortal cancer". Purine in the body is divided into endogenous and exogenous, exogenous food purine content, gout patients with uric acid metabolism has a greater impact, so the food consumed by gout patients is divided into high-purine food (150mg/100g), high-purine food (75~150mg/100g), low-purine food (30~75mg/100g) and very low-purine food (30mg/100g or less) four categories. 100g or less) four major categories.

The purine content of soybeans is as high as 160mg/100g, so many gout patients simply do not dare to eat, in fact, this statement is biased. Dry beans although high purine content, but after soaking pulp point brine squeeze process, the purine content in the South Tofu is only 13mg/100g, belongs to the low purine food; dried tofu due to more squeeze water more fully, the purine content is lower; soybean milk because of blistering, plus add 20 times the water to beat the system, the purine content has been greatly diluted, 200ML of soybean milk purine content of 16mg, is also low-purine food. 16mg, is also low purine food. So gout patients can eat soy products.

Gout sufferers can increase the supply of elements such as potassium, calcium and magnesium by eating plenty of vegetables, fruits and potatoes, which are good for alkalizing the urine and helping uric acid metabolism. Mushrooms and dark night-colored vegetables are preferred as the main vegetables.