Many patients said [if you suffer from gout, you can only be a monk and you can’t eat meat]!
This statement is definitely wrong. Meat is rich in protein, which is essential to maintain normal physiological function.
There are also many patients who have such doubts [I am a vegetarian every day, why is gout still breaking out]?
All these can explain two points:
- Gout can and needs meat; Not eating meat cannot avoid gout attacks.
Of course, being able to eat meat does not mean [eating without scruple]. The following four points still need to be paid attention to.
Preferably white and thin
Common meat includes pigs, cattle, sheep, chickens, ducks and fish. In nutrition classification, pigs, cattle and sheep belong to red meat and chickens, ducks and fish belong to white meat.
Some studies have found that red meat increases the risk of gout, so it is generally believed that white meat such as chickens, ducks and fish is more suitable for gout patients.
At the same time, when choosing meat, try to choose lean meat or remove skin. Excessive oil will not only affect uric acid excretion, but also affect body shape control.
In addition to chickens, ducks and fish, there is actually another kind of meat that is often forgotten by everyone, that is eggs. Eggs are an important source of animal protein and have extremely low purine content, which is very suitable for gout patients.
To pick parts
The purine content of the same kind of meat varies according to different parts, and its influence on gout is also different.
Animal viscera such as heart, liver, kidney, intestine and brain are all ultra-high purine foods, which should be avoided by gout patients as much as possible. However, hind leg meat, tenderloin and other foods with medium purine content can be eaten in an appropriate amount.
Pay Attention to Practice
Try to choose fresh meat instead of processed meat products such as ham and sausage.
On the one hand, processed meat products have high salt content, which is not conducive to gout control and increases the risk of hypertension. On the other hand, ham and hot dogs also have carcinogenic risks.
When cooking meat, it is best to cut the meat into slices or shreds, then blanch it in water before proceeding to the next cooking. This can dissolve some purines in water and reduce purine intake.
However, some people also think that the meat after blanching is not good in taste, so it can be cooked directly without blanching, but more attention should be paid to controlling the amount.
Control Total Amount
For people who do not suffer from diseases, the 2016 Dietary Guidelines suggest that they eat meat (including meat, poultry, fish and eggs) in an appropriate amount with a daily intake of no more than 200 g, which is equivalent to [one or two meat + two fish and shrimp + one egg].
However, during gout remission, some people suggest that the daily meat intake should be controlled within 100g g. Some are stricter, and it is recommended to control them within 50g g.
When it comes to individuals, it is even more difficult to say [how much is appropriate to eat]. After all, everyone’s blood uric acid level, uric acid excretion and medication are different.
Therefore, Dr. Clove suggested that all patients:
The daily intake of meat shall not exceed 150 g; At the same time, pay attention to the control of blood uric acid and gout. If the uric acid level is not up to standard or gout occurs frequently, you can reduce the meat quantity a little more, or adjust the drug dosage under the guidance of a doctor, or pay more attention to body shape control.