What can't gout eat

summary

My grandmother has been suffering from gout for more than two years. If she doesn't pay attention to her diet, it will aggravate the pain. So she is very careful in her diet. Now I'll share with you what gout can't eat.

What can't gout eat

First, gout arthritis, whether acute or chronic, requires that patients should control foods with high purine content for long periods, such as animal viscera, sardine, anchovies, mackerel, shrimp, thick broth, fungus, algae, lentils, soybeans and bean products. These are foods that gout patients can't eat, so be careful.

Second, inedible vegetables: spinach, celery, radish, etc. Because spinach and other plants are rich in oxalic acid, it is easy to lead to the doubling of hyperoxaluria, resulting in a sharp increase in uric acid, aggravating the burden on the kidney.

Third, such as pancreas, liver, kidney, bone marrow, large intestine (high purine content). These foods will give gout development space, so eat less.

matters needing attention

Patients with gout had better eat more potassium rich foods in their diet, such as bananas, celery, broccoli, etc. Because these foods can promote uric acid excretion and relieve gout. A substance contained in acidic food can promote the formation of uric acid and accelerate the excretion of uric acid, such as kelp, laver, celery, balsam pear, cucumber, apple, tomato, etc.