Gout is a long-term disorder of purine metabolism, which leads to the increase of serum uric acid and tissue damage. If the patient has no clinical symptoms and the concentration of uric acid in the blood is higher than normal, it is medically called "hyperuricemia". If the concentration of uric acid in blood reaches saturation solubility, these substances will eventually form crystals and accumulate in soft tissues. Eventually, it will lead to an inflammatory reaction in the body. Gout can be caused by weather changes such as diet, sudden changes in temperature and pressure, and trauma. Family tendency and genetic model are not clear.

1. Acute attack treatment

Patients should stay in bed and raise their affected limbs. Generally speaking, they should rest for 72 hours until the joint pain is relieved, and then they can resume their activities. The sooner medication is given, the better. Early treatment can quickly relieve symptoms, while delayed treatment will make inflammation difficult to control. Commonly used drugs are as follows:

(1) Non-steroidal anti-inflammatory drugs: the first choice of analgesic drugs in acute phase, such as diclofenac sodium or diclofenac potassium, or celecoxib, meloxicam, etc. , should be stopped after the symptoms are controlled. Pay attention to monitoring serum creatinine level during application.

(2) Colchicine: Non-steroidal anti-inflammatory drugs can be used when it is ineffective. At the beginning, small doses should be taken orally until symptoms are relieved or side effects of drugs appear. Adverse reactions were monitored during medication.

(3) Glucocorticoid: If there are patients with renal insufficiency, glucocorticoid can be considered in the acute stage.

2. Intermittent and chronic treatment

(1) The drug that inhibits uric acid production: allopurinol, which gradually increases according to uric acid level.

(2) Drugs that promote uric acid excretion: benzbromarone.

It should be emphasized that uric acid-lowering drugs may induce acute arthritis, so they should not be used in acute phase, and such drugs should be used in small doses.

The occurrence of gout is closely related to long-term bad eating habits. Therefore, the dietary principle of gout patients is mainly to reduce the intake of purine-rich foods.

1. Do not eat foods rich in purine substances and spicy foods, so as not to induce gout attacks.

The staple food of gout patients should not be coarse grains, because coarse grains produce more purines, so try to avoid eating brown rice, coarse flour and whole wheat. For non-staple food, there is no need to restrict egg milk, fish, chicken, beef and mutton; However, it is not suitable to eat foods rich in purine substances, such as various animal viscera, broth, various meats, bone marrow, marine fish (especially sardines), fish eggs, shrimps and crabs, fermented foods, seaweed, etc. All kinds of beans (especially peas), peanuts, spinach, cauliflower, mushrooms, etc. Foods such as peppers can induce or aggravate gout and should be banned.

2. Control the intake of fat and protein to prevent gout and aggravate symptoms.

Gout is closely related to obesity and hyperlipidemia. Therefore, controlling the intake of fat and protein plays a certain role in preventing the occurrence and aggravation of gout. Patients' diet should be based on light alkaline vegetarian diet, and they can eat more milk and eggs with low purine content. The protein intake of gout patients should be limited to below 0.8- 1.0g per kilogram of body weight per day, and the fat intake should be controlled below 60g per day, and it is forbidden to eat animal oil.

3. Drinking plenty of water is beneficial to the excretion of uric acid.

Gout patients should drink more water, which is conducive to the discharge of uric acid, and the daily drinking water should be more than 2 liters. Alcohol (especially beer), strong tea and coffee should be avoided.

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Why can't gout eat garlic? What is the relationship between gout and eating garlic? I'm nearly 180 kg now. After drinking some wine or eating more seafood, I feel pain all over. Gout is just that I can't eat foods with high purine content, such as animal viscera, mushrooms, beer, seafood and so on. Garlic is different from them. I always eat a few cloves of garlic when I eat noodles, but it really doesn't smell good after eating. If I eat garlic, I will avoid others. This is the least courtesy.

Now that life is good, people are becoming more and more melodramatic, eating more and exercising less. I don't eat for three days, and I can't eat anything but garlic. Garlic contains allicin, which can sterilize and disinfect the body. Generally, you can eat more. If your intake is too high, you will feel sore all over. You have to drink more water to get rid of all the excess uric acid.

In short, there are fewer taboos for gout. As for whether you can eat garlic, you can definitely eat it raw or cooked. Mainly to exercise more, drink more water, and enhance physical fitness. Don't stay up late, drink less, form a normal habit of work and rest, go to bed early and get up early, which is much more than not eating this and that. To put it bluntly, this is the wealth disease!

Garlic is a strange food because it has high nutritional value and health care function. Gout patients have high requirements for food, because most foods contain purine components caused by gout. Therefore, we are cautious about whether gout patients can eat garlic. Here, let's see if gout patients can eat garlic and what principles should be followed to explain it. Can gout eat garlic? What are the principles to follow?

1, gout patients should not eat more garlic, gout patients should not eat more spicy food, garlic is one of the spicy foods, because spicy food, gout can cause acute attacks or aggravate gout symptoms, such as pepper, ginger, garlic and so on. These condiments are spicy and not suitable for gout patients. Gout patients should eat foods containing carbohydrates.

2. Foods containing a lot of purine are absolutely taboo for gout patients, such as sheep heart, pancreas, concentrated gravy, bacon, fish, sardines, yeast and so on. Secondly, gout patients should not eat a lot of purine foods, such as anchovies, cod, salmon, mackerel, salmon, scallops, bacon, geese, pigeons, beef, liver, kidneys and pheasants. Try to eat less foods with moderate purine content, such as chicken, duck, lamb chops, pork, rabbit meat, brain, ham, tongue and internal organs (gastrointestinal tract, etc.). ), oyster meat, shrimp, eel, flounder, sour apples, kidney beans (kidney beans), lentils, mushrooms or chicken feet, bean products, mung beans, peas, spinach and peanuts.

What can gout patients eat:

Suitable for eating the following low purine foods: all kinds of dairy products and cheese; Eggs; Cereal food, such as bread, corn porridge, noodles; Except vegetables, all kinds of vegetables account for medium purine; Lipids, various fats (moderate intake), butter products. And butter; Nuts, such as walnuts and chestnuts; Such as the colloid of sea cucumber and shark fin; Concentrated vitamin products, such as cod liver oil; Drinks, such as tea, coffee, fruit juice, soda water, chocolate and cocoa tea; Other types, such as caviar, sugar, honey juice, pie, etc.

As long as we follow the above dietary principles and insist on treatment, most patients can achieve the purpose of reducing blood uric acid and gout attacks.

The main manifestation of gout is hyperuricemia. If uric acid in patients with gout reaches saturation, coupled with external conditions (such as staying up late, drinking too much, frequent entertainment and other factors, such as eating high-fat, high-purine, high-sugar food, overeating, uncontrolled diet, etc.), the uric acid content in the body will further increase, thus inducing the formation of sodium urate crystals in the body, which will be deposited in joints and joints, bones, kidneys and other parts, thus leading to the destruction of joint structures and soft tissues, causing

Garlic is a vegetable, and gout patients can eat it in moderation. The purine content of garlic is low, and the purine content per 100g is less than 50mg. If we cook a meal, we will probably use 2-3 cloves of garlic to eat with our family. In fact, we don't eat much, and the overall amount is not much, so the impact is relatively small. Gout cannot be cured, and lifelong preventive measures are needed to achieve a healthy life. Especially for patients with acute attack, special attention should be paid to high purine diet, while patients with stable period can eat foods with moderate purine level appropriately. General dietary principles should follow the principles of low fat, low purine, proper protein, carbohydrate and energy. At the same time, drink plenty of water to promote the excretion of uric acid and ensure daily drinking.

The most important thing for us is to limit the intake of high purine in food. The daily intake of purine in normal people is 600- 1000 mg, while gout patients should control the intake of purine in their daily diet for a long time. Foods with high purine content, such as animal viscera (liver, waist, brain, kidney, etc.) should be avoided. ), gravy and sardines. Protein is dominated by vegetable protein (except soybean milk), milk and eggs.

The purpose of our daily diet is to prevent the recurrence of acute arthritis, reduce the occurrence of complications, control purine intake and increase uric acid excretion, adjust diet, control weight within the normal standard range, avoid obesity and control hyperuricemia.

Patients with gout can eat garlic, because the purine content of garlic itself is not high, and garlic, as a daily seasoning food, is not eaten much every day and will not have any impact on purine metabolism, so it is generally not listed as a taboo food for gout patients.

Gout is a disease caused by purine metabolism disorder. It is an ancient disease that is very popular in the west, and it is also common in China's coastal areas at present. Gout is very harmful, and its main clinical manifestations are: hyperuricemia; Recurrent acute monoarthritis with sodium urate crystals in leukocytes in synovial fluid: tophi deposits in and around joints, leading to joint deformation and disability; Affect renal function, such as glomerulus, renal tubules, renal interstitial tissue and blood vessels; Urinary calculi.

What is uric acid?

Uric acid is purine (purine is the product of further decomposition of nucleic acids (including DNA and RNA)), which mainly includes adenine, guanine, hypoxanthine, xanthine and so on. ) is a by-product of catalytic conversion of certain enzymes, and xanthine is the main source of uric acid.

How should gout patients choose food?

In addition to medication, gout patients should also pay attention to adjusting their diet. The following is a classification table of purine content in food:

Fasting one, two or three kinds of food during acute gout attack, and using milk, eggs, refined flour, vegetables, fruits and plenty of water can alleviate the pain caused by gout attack.

During the period of chronic gout, you can use milk and egg white at will within the range of protein intake throughout the day. If you eat whole eggs, you can only use one. Lean meat, such as chicken and fish, should be less than 100g per day, and should be cooked in water instead of soup. In addition, two or three kinds of food can be properly selected, and one kind of food can be eaten, but the consumption should be strictly controlled.

As a patient with gout caused by high uric acid, my answer is that gout patients can eat garlic. When we control our diet, we must not fall into the dilemma of "being afraid of everything" or be overly nervous. Otherwise, you will not only live too tired, but also destroy the diversity of food and damage your health.

At present, there are more and more people suffering from gout, including not only the elderly and middle-aged people, but also many young people who have joined the gout club. Gout, a metabolic disease, is becoming an epidemic. Therefore, the diet control problem that gout patients are most concerned about naturally becomes a "hot" issue. We are keen to discuss which foods can be eaten, which foods can't be eaten, which foods are high in purine and which foods are low in purine, and opinions vary.

The purpose of diet control of gout patients is to reduce the intake of exogenous purine, reduce the "raw materials" that produce uric acid, reduce the production of uric acid, and thus reduce the level of uric acid, thus reducing and preventing the onset of gout and the adverse effects of high uric acid on health. The role of diet control is so important that we will discuss and study tirelessly, trying to understand the purine content of each food and its influence on uric acid level, so we will ask "can gout eat garlic?"

Garlic, one of the most familiar foods, has been eaten by everyone. It is a semi-annual herb. Raw and spicy, with a strong smell, it is generally used for cooking and seasoning. Garlic mainly contains protein, vitamins A, B, C, E, carotene and other substances, as well as trace elements such as calcium, phosphorus, potassium, iron, selenium, germanium, etc., among which the contents of phosphorus and potassium are relatively high, as well as riboflavin, nicotinic acid, allicin, thiamine, citral and so on.

As we all know, garlic has a strong bactericidal effect. In fact, garlic has many functions. A large number of medical studies show that garlic can prevent tumors and cancers. The National Cancer Organization of the United States even listed garlic as the most anticancer plant in the world. Garlic can promote insulin secretion, lower blood sugar and prevent diabetes. Garlic can lower cholesterol, promote vasodilation, regulate blood pressure, inhibit thrombosis and prevent arteriosclerosis. Garlic can also prevent colds, resist fatigue, restore physical strength, resist oxidation, resist aging and protect liver function.

In fact, everyone can't eat too much garlic at a time. This very low consumption will not cause too much problem for gout patients, and we can rest assured.

Because gout patients no longer want to experience the "horror" experience of acute gout attack, they often demand themselves strictly in diet control and are "overly sensitive" to the purine content index of food. We always take the attitude of "I'd rather not eat than eat wrong" when dealing with things like diet control. Actually, there is no need to be so nervous. Gout patients can eat anything except shellfish, animal offal and thick meat (fish) soup. As long as the consumption is controlled, it will generally not have a decisive impact on uric acid levels.

Controlling diet and reducing the intake of exogenous purine is only one of our comprehensive measures to treat and prevent gout, not the only one. Gout patients need to take low-dose uric acid-lowering drugs for a long time under the guidance of doctors, and cooperate with auxiliary treatment methods such as diet control, moderate exercise, drinking more water and urinating, and living rules to effectively and continuously reduce and control uric acid levels, prevent gout attacks, and reduce the adverse effects of long-term high uric acid indicators on health. Shut up may be important, but it's not as important as we think.

I am Changle Weiyang. I wish my friends a drop in uric acid, a stop in gout and good health.

Spices are common condiments in life and play an indispensable role in the cooking of delicious food. Garlic, green onions and other spices will inevitably be added to home cooking in life, which also makes some gout patients have scruples, fearing that the spices added in food will affect the symptoms and make gout worse.

Gout is a disease caused by purine metabolism disorder, so gout patients should pay attention to the intake of purine content in their diet. Garlic, ginger, green onions and other spices are low purine foods, which will not lead to purine metabolism disorder after eating, and gout patients can safely eat them on weekdays. However, some spices are spicy and irritating foods, such as peppers and peppers, which will stimulate joints, aggravate inflammation and lead to gout deterioration. Therefore, for spicy spices, gout patients should avoid them on weekdays to avoid aggravating symptoms.

First, high purine food

Seafood, meat and animal offal are typical representatives of high purine foods, and they are all taboo for gout patients. Because its purine component enters the body, it will lead to the enhancement of purine metabolism, and then the uric acid level will rise, and gout symptoms will appear immediately. Therefore, gout patients should limit the intake of purine in their daily diet to stabilize their condition.

Second, high-fat food.

The fat in high-fat food will inhibit the excretion of uric acid, which is not conducive to gout. At the same time, high-fat food is easy to induce obesity, leading to complications such as hypertension and hyperlipidemia. Therefore, gout patients should control calorie intake in their daily diet to ensure unnecessary harm.

Third, high-sugar food.

Foods with high sugar content, such as cakes, ice cream and drinks, will increase the fructose content in the body after eating. Fructose metabolism will be accompanied by ATP decomposition, releasing purine, and then converting it into uric acid, which will greatly increase the level of uric acid and the risk of gout recurrence.

Fourth, foods rich in oxalic acid.

Some vegetables, such as spinach and celery, have high oxalic acid content, and oxalic acid is easy to combine with calcium in human body to form insoluble calcium oxalate, which is easy to deposit and form stones. At the same time, it will increase uric acid and increase the burden on the kidneys. Therefore, patients with gout, especially those with calculous gout, should avoid such foods.

Because some special ingredients in food will affect gout symptoms, eating habits are also an aspect that gout patients must pay attention to. The occurrence of gout will greatly limit the daily diet of patients, and many delicious foods are the "bane" of the disease. Therefore, patients should eat regularly and reasonably, supplement the food they should eat, control the food they shouldn't eat, and don't punish the body for being greedy for a while.

Gout is based on hyperuricemia and has related symptoms. Among them, gouty arthritis is the most common and initial clinical manifestation of gout. Acute attacks often occur under the inducement of drinking, high purine diet, fatigue, drugs and so on.

Garlic is not only edible but also an ideal food.

1. Garlic is a powerful bactericidal substance, which has a powerful killing effect on bacteria and mold. At the same time, allicin in garlic also has the effect of inhibiting a variety of tumor cells, especially helping to inhibit the proliferation of gastric cancer cells. In addition, garlic has a certain immune enhancement effect and is beneficial to gout.

2. The purine content of garlic is 38mg/ 100 g, which belongs to low purine food and can be safely eaten.

For gout, we must do this:

1. Low purine diet:

Limit the daily purine to below 100mg- 150mg.

2. Avoid drinking:

Alcohol metabolism produces purine, and lactic acid inhibits uric acid excretion. Beer, white wine, red wine and yellow wine are all under control. Small, moderate and excessive drinking will increase the risk of gout.

3. Drink plenty of water:

Boiled water is the best, and the total amount of water to drink is 2500ml/ day for gout and 3000ml/ day for gout with stones. Note: Renal insufficiency, heart failure and edema should be treated according to the doctor's advice.

4. Alkalized urine: beneficial to uric acid excretion.

5. Anti-inflammatory and analgesic:

The main treatment of acute attack is to control the joint inflammatory reaction as soon as possible.

6. Pay attention to rest and use drugs that hinder uric acid excretion.

Author: Xing/national second-class public dietitian/licensed Chinese pharmacist

The diet of gout patients is very important, so you must keep your mouth shut. Everyone knows that gout is related to purine, so foods with high purine content can't be eaten.

1, high purine food: animal offal, some aquatic products (fish skin, fish eggs, sardines, shellfish, shrimps), all kinds of broth, hot pot soup, chicken soup, fish soup, etc. It's all high purine, so don't eat it. Don't drink, especially beer.

2. Medium purine food: bean products such as bean curd, dried bean curd, soybean milk and soybean milk are medium purine foods, spinach, winter bamboo shoots and kelp are medium purine foods, and chickens, ducks and some aquatic products (eel, snail, perch, etc.). ) are all moderate purine foods, so you can eat them properly and don't eat too much. Some people say that tofu can't be eaten, but it can be eaten, but don't eat too much. In addition, some people say that drinking soybean milk can induce gout, which is an individual difference. Don't drink if you can't drink it yourself. If you have already drunk, you can continue to drink. But don't overdo it. A small bowl of soybean milk is generally no problem.

3. Low purine diet: All kinds of fresh vegetables are basically low purine diet. Rice, wheat, noodles and their products, such as steamed bread and noodles, are safe to eat. Eggs and duck eggs can be safely eaten. All kinds of fruits can be safely eaten. Fresh milk, milk powder and cheese are safe to eat. etc

Garlic, with little purine content, is basically a low purine food and can be eaten. And most people eat garlic as seasoning, and the amount is not very large, so it is generally no problem. Don't worry too much.

Gout, a chronic disease with "terrible pain"; Its incidence is more related to diet and lifestyle.

For garlic, it is a spicy food with a special taste. From the analysis of purine content, it belongs to low purine food and has little effect on the condition of gout patients. Therefore, gout patients can eat a small amount of garlic, not more, so as not to cause great irritation to the stomach and other parts.

Especially in gout patients at the stage of acute arthritis attack, we should try to avoid the intake of irritating food, and garlic is not recommended to be eaten raw directly; For garlic, it is recommended to eat no more than 2 cloves a day.

For gout patients, the intake of purine substances must be controlled, and the intake of seafood such as animal viscera food, fat meat, fish and shrimp, broth, and various wines should be deliberately reduced in diet.

Specifically, for gout patients, or for us to prevent gout in our lives, there are several points to pay attention to:

Quit smoking, limit drinking and drink more water, deliberately reduce the intake of high-purity food, and avoid strenuous exercise and colds;

Reduce the intake of sweet drinks, broth and other liquids and increase the amount of drinking water (it is recommended to drink 2000 ml every day);

It is more reliable to eat dynamic balance, increase exercise appropriately and refuse obesity;

Ensure adequate rest, reliable sleep and keep a good mood;

Increase the intake of vegetables and fruits and reduce the intake of high-protein and high-fat foods.

To sum up briefly, start with lifestyle, make appropriate adjustments in all aspects, scientifically prevent gout, and embrace life healthily.