Doctor: What should and should not gout patients eat?

Dr. Le Nhat Duy, University of Medicine and Pharmacy Hospital, Ho Chi Minh City - Branch 3, said that chronic gout is a long-term progression of the disease, when uric acid levels in the blood remain high for a long time, leading to urate crystal deposition in joints, soft tissues and sometimes in the kidneys. People with gout may have tophi around the joints, recurrent pain and the risk of kidney complications. The goal of the diet is to maintain blood uric acid at a safe level, reduce the frequency of acute attacks, prevent complications and protect kidney function.

Nutritional principles for gout patients

"The nutritional principle is to maintain a low-moderate purine level (100-150 mg purine/day); limit red meat, offal, and seafood rich in purines; increase green vegetables, fresh fruits, and whole grains; maintain a reasonable weight, avoid weight gain; drink enough 2-3 liters of water per day (filtered water or mild alkaline mineral water); avoid alcohol, and sugary drinks," Dr. Duy shared.

Foods to limit:

Animal organs: liver, kidney, heart, brain.
Seafood high in purines: herring, sardines, anchovies, shrimp, crab, clams, oysters.
Red meat: beef, lamb, goat, fatty pork.
Vegetables and beans rich in purines: asparagus, spinach, mushrooms, dried beans, peas.
Beverages: beer, wine, spirits, soft drinks, milk tea.
Processed foods: sausages, canned meat, concentrated broths.

Bác sĩ: Người bệnh gout nên và không nên ăn gì? - Ảnh 1. — Food groups that gout patients should limit

Foods to eat regularly:

Whole grains and starches: brown rice, whole wheat bread, oatmeal, sweet potatoes, potatoes.
Vegetables and fruits: pumpkin, green cabbage, Chinese cabbage, tomato, carrot, chayote, cucumber, apple, pear, watermelon, cherry.
Low-fat milk and products: low-fat milk, yogurt, low-fat cheese – help reduce uric acid
White meat: skinless chicken, white fish (eat 2–3 times/week, moderate amount).
Vegetable oils: olive oil, soybean oil, sunflower oil.

Dr. Duy noted that patients need to maintain a reasonable weight, exercise regularly (30 minutes/day), not skip meals, not diet too much, and periodically monitor uric acid levels and kidney function. In addition, combine taking uric acid-lowering drugs (as prescribed) with a reasonable diet, increasing foods rich in vitamin C (oranges, kiwis, guavas) to help reduce uric acid.

Suggested 1-day menu for people with chronic gout

Breakfast: Whole wheat bread + boiled egg (1 egg) + 1 glass of low-fat milk.
Morning snack: 1 apple or pear.
Lunch: Brown rice + steamed snakehead fish + boiled pumpkin + green cabbage soup.
Afternoon snack: Unsweetened yogurt + a few cherries.
Dinner: Carrot oatmeal + grilled chicken breast + cucumber.
Before bed: Glass of warm low-fat milk.

Source: https://thanhnien.vn/bac-si-nguoi-benh-gout-nen-va-khong-nen-an-gi-185250829155119466.htm