Patient's question:
My husband has gout, and when it flares up, the pain is excruciating. How should he pay attention to his diet on a daily basis?Doctor's answer:
1. Limit heat energy. Gout is closely related to obesity, diabetes, primary hypertension, and hyperlipidemia. Proper dietary restraint is beneficial for reducing gout. Generally, the intake can be reduced by 10% to 15% compared to normal levels. However, it must be reduced gradually, and care must be taken not to rush, to avoid excessive fat consumption in the body, which may trigger an acute gout attack.2. Limit protein and fat intake. The recommended daily intake is 0.8 to 1 gram per kilogram of body weight. Milk and eggs do not contain nucleic acid and can be consumed with confidence. High-quality plant-based proteins (such as beans) can also be chosen. Meat, poultry, and fish can be eaten, but the broth should be avoided. Fat intake should be limited to 40 to 50 grams to prevent adverse effects on uric acid excretion.
3. Provide sufficient vitamins and minerals, including adequate B vitamins and vitamin C. Consume more alkaline foods such as vegetables and fruits. Daily vegetable consumption should be at least 700 grams, and fruit intake should be at least 40 grams, to maintain an alkaline body fluid, increase the solubility of uric acid, and facilitate its excretion. Additionally, vegetables rich in vitamin C can promote the dissolution of uric acid.
4. Provide ample water. Drink more water and consume water-rich vegetables and fruits to achieve a daily fluid intake of 2,000 to 3,000 milliliters, promoting uric acid excretion. Individuals with impaired renal function should reduce fluid intake as appropriate.
5. Avoid foods. Avoid spicy seasonings and flavorings, such as alcohol and pungent condiments. Tea and coffee do not produce uric acid during metabolism and do not accumulate in gout stones, so they can be consumed in moderation.