Risk of gout by food and wine.
A large study of 47150 men aged 40 to 75 found 730 new gout patients over a 12-year follow-up period. The researchers found that people who ate more meat had a 41 percent higher risk of gout than people who ate less meat. People who eat more seafood are more likely to get gout than about 51% people who eat less seafood. The risk of gout decreased by 44% among people who used to eat dairy products. Edible vegetables, including beans and mushrooms, do not increase the risk of gout.
Another study found that people who drank 355 ml of beer a day had a 49% increased risk of gout compared with non-drinkers. Those who drink a small glass (44 ml) a day have a 15% increased risk of gout. Those who drank 118 ml of wine a day did not increase the risk of gout.
Another large study looked at 17809 men and women above the age of 20 in the United States. The results showed that the blood uric acid of the people who ate more meat was about 30 mol/l higher than that of the people who ate less meat, and the blood uric acid of the people who ate more seafood was more than 10 mol/l. The same study also found that the average increase in serum uric acid was 28 mol/l per day for people who drank 355 ml more beer. Every day, those who drink more than 1 small cups (44 ml) a day have an average increase of 18 mol/l.
Inducing factors of acute gout.
According to statistics, about half of gout patients had no predisposing factors before the onset of acute gout, and the other half had predisposing factors before the onset of acute gout. Beer was the most common cause (60%), followed by seafood (18%) and visceral food (14%). All in all, beer, guts and seafood are best avoided, and legumes, according to various studies, can be eaten in moderation unless they do cause gout attacks in individual gout patients.
Daily life guidance and dietary advice for gout and hyperuricemia:
1, Maintain the standard weight.
If overweight should slowly lose weight, not fast weight loss or diet, in order to avoid a large number of cell disintegration to produce uric acid and lead to gout attack, weight loss to reduce 1 kg per month is appropriate.
2,Maintain adequate water supplement.
When water is insufficient, it may induce gout. After 3 to 4 days of adequate supplementation, the blood uric acid level often returned to normal. Adequate water supplementation is an important measure to reduce gout attacks and the formation of uric acid stones.
3, Dairy products are necessary.
According to the literature, a daily intake of more than two glasses of milk can reduce the incidence of gout by 50%. Another four-week clinical trial found that a diet completely dairy-free increased blood uric acid levels.
4, About vegetables and fruits.
Vegetables in addition to dried mushrooms and laver is not suitable for a large number of edible, such as bean sprouts, bean sprouts are edible, fruit is no taboo.
5, About Sugar food.
All grains and rhizomes are edible (coarse grains can also be eaten).
6, About Protein foods.
For foods containing high purine, such as viscera and seafood (excluding sea cucumbers and jellyfish), it is advisable to reduce intake.
7, About fat food.
Because high fat foods inhibit uric acid excretion, during gout attack, avoid eating a lot.
8, Alcohol and fructose drinks.
Alcohol and fructose drinks are metabolized into lactic acid in the body, which affects uric acid excretion and accelerates uric acid formation. Therefore, patients should avoid alcohol and fructose drinks (including carbonated drinks, orange juice and so on), especially beer is the most likely cause gout attack. Coffee and tea are unrestricted.