Nutrition for gout

Goute is an eating-related metabolic disorder due to the high concentration of uric acid in plasma leading to deposition of urate crystals (salts of uric acid) or crystals of uric acid.

If the deposition in joints (in articular cartilage, synovial fluid) makes the joints inflamed, causing pain, gradually causing deformation, stiffness. If kidney deposits cause urate kidney disease (interstitial nephritis, kidney stones …). The disease is common in men age 40 and older. The disease often has exacerbations, recurrent many times.

Manifestations of Gout:

Acute arthritis: Swelling and soreness, especially arthritis in the table and big toe
Deposition of urate: see urat granules or granules floating under the skin to be moved under the ears, the elbows, the kneecap or near the heels
Urate stones, uric acid in the kidney-urinary system
Interstitial nephritis, renal failure
Blood tests show that uric acid levels rise above 400 micromol per liter. People at high risk for hyperuricemia and gout:
Having a family history of gout
Overweight and obesity
Eating unreasonably, eating too many foods containing many purines
Alcoholism, coffee addiction
Taking a lot of diuretics such as hypothiazide, lasix … can increase uric acid and cause acute gout attacks.
Diet in the prevention of Gout:

Be aware that inappropriate eating is a factor that promotes disease occurrence and recurs. Many patients develop swollen joint pain so severe that they cannot walk after eating a lot of seafood, dog meat, game meat or stomach, and blood pudding. Therefore, the diet of gout patients is very important to help lower blood uric acid by limiting the intake of purines in the body (uric acid is created by oxidation of purines).

 Dietary principles in preventing Gout:

Make sure your meals are balanced with nutrients
Ensure balance between the birth weight components (Protein-Fatty-Sugar). The ratio of energy provided by the ingredients should be: Protein: Fat: Sugar = 12-15%: 18-20%: 65-70%
Moderate intake of foods rich in purines: meats, seafood, viscera
There is a need to select and coordinate a variety of foods regularly in the daily menu
Do not drink too much and prolong alcohol, beer, and coffee
Always drink enough water
Diet in the treatment of Gout:

Reduce the amount of protein in the diet
Do not eat foods rich in uric acid (group III): brain, liver, oval organs, bone broth, boiled meat …
Eat moderately foods with average uric acid content (group II): Meat, fish, seafood, beans … Group II foods should only be eaten 2-3 times a week.
Use foods low in uric acid in your daily meals: cereals, nuts, butter, fat, eggs, milk, cheese, vegetables
Limit drinks that cause hyperuricemia: alcohol, beer, tea, coffee.
Eat plenty of non-sour fruits and vegetables. Limit sour fruits because they increase the acidity in the blood.
The amount of sugar and flour in the diet (rice, flour, sugar, cake, candy can be used at a slightly higher rate than the average person)
Drink alkaline water: vegetable water, mineral water
Drink enough water daily.
Purin content in some foods (calculated in mg in 100mg of food)

Group 1: Low Purin kernel (5-15mg): Cereals, oils, fats, eggs, milk, vegetables, fruits, nuts

Group 2: Medium Purin kernel (50-150mg): Meat, fish, seafood, beans, beans

Group 3: High Purin kernel (over 150mg): Octopus, liver, oval, herring, mushroom, asparagus, meat broth

Group 4: Purin-containing drinks: Wine, beer, coffee, tea

In order to treat Goute effectively, there should be a close coordination between the diet according to the disease and the proper use of medicines as directed by the treating physician.