A proper diet is a key factor in managing and preventing gout. Patients need to maintain a balanced, nutritious diet, limit purine-rich foods, and combine this with a healthy lifestyle to effectively control the disease.
Foods that are good and bad for people with gout.
Common mistakes
According to Ms. Bui Thi Thuy, M.Sc., from the Pediatric Nutrition Counseling Department of the National Institute of Nutrition, gout is a metabolic disorder characterized by elevated blood uric acid levels, leading to the deposition of urate crystals in the joints and soft tissues, causing inflammation and pain.
"This is a common disease in Vietnam, especially among adults. Gout is one of the most common inflammatory joint diseases in middle-aged men in Vietnam. There is an increasing trend towards younger people being affected, with many cases recorded in those aged 20-30," said Dr. Thuy.
Although the disease is more common in men, women are also at risk, especially after menopause, when the risk increases due to the decline in estrogen, a hormone that helps excrete uric acid through the kidneys.
A proper diet is a key factor in managing and preventing gout. Patients need to maintain a balanced, nutritious diet, limit purine-rich foods, and combine this with a healthy lifestyle to effectively control the disease.
However, completely eliminating protein from the diet of gout patients is a serious mistake.
Here are some common mistakes related to protein restriction in gout patients and how to adjust accordingly:
Completely avoid foods high in protein.
According to Dr. Thuy, protein is an essential nutrient for the body, helping to maintain muscles, regenerate tissue, and produce enzymes. Completely eliminating protein can lead to malnutrition, reduced immunity, and weakened immunity.
Patients need to reduce their intake of purine-rich foods (a component of protein), but they don't need to completely eliminate protein from their diet.
No distinction is made between protein sources.
Dr. Thuy also stated that not all types of protein negatively affect gout. Animal-based foods contain more purines than plant-based foods, so it's important to prioritize choosing the right types.
For example, fish like mackerel and animal organs contain higher levels of purines compared to milk or eggs.
Therefore, people with gout should eat: Eggs, low-fat milk, cheese, tofu, and lentils (low in purine content).
Limit your intake of red meat (beef, lamb), seafood (shrimp, crab, sardines), and animal organs.
Eating too much plant-based protein without moderation.
In fact, some plant-based foods like mushrooms, asparagus, or soybeans also contain purines, and consuming too much of them can increase uric acid levels.
Therefore, consume plant-based protein in moderation, combining it with a variety of other foods to ensure balance.
Eating too much protein substitute in one meal
Even if you choose healthy protein sources, eating too much protein in one meal can still increase uric acid levels, worsening gout.
Therefore, the required amount of protein should be evenly distributed throughout the day (approximately 0.8-1g of protein/kg of body weight per day, depending on the condition). Combine protein with vegetables to reduce purine absorption.
Believing that protein-rich foods increase uric acid levels.
Certain foods, such as low-fat milk or dairy products, actually help lower uric acid levels and protect joints. Avoiding them would negate these nutritional benefits.
Patients should supplement their diet with low-fat milk, yogurt, or whey protein.
Focusing solely on protein while neglecting to control other factors.
Besides protein, other factors such as alcohol and sugary drinks (soft drinks, bottled fruit juices) also increase uric acid levels. If you only focus on avoiding protein without limiting these other factors, the condition will not improve.
Therefore, patients should avoid alcohol (especially beer) and sugary soft drinks. Drinking enough water (2-3 liters/day) helps to eliminate uric acid.
General dietary advice for people with gout.
Improper protein restriction not only causes nutritional imbalances but can also worsen the condition. Eating a proper, balanced diet and carefully controlling food sources is key to effectively managing gout.
- Foods high in purines (should be avoided or limited as much as possible)
These foods contain 150-1,000mg of purine per 100g of food, such as animal organs (liver, kidneys, heart, lungs, stomach, spleen, pancreas); seafood (sardines, anchovies, herring, mackerel, tuna, salmon, shrimp, crab, clams, oysters); red meat (beef, goat, lamb, fatty pork, fatty chicken);
Processed foods (sausages, cured meats, bacon, canned meat, liver pâté); some plant-based foods (mushrooms, asparagus, cauliflower, peas, lentils, dried beans).
Alcoholic beverages: Beer (very high in purines), spirits, red wine.
- Foods low in purines (should be prioritized)
These foods contain
Green vegetables and root vegetables (kale, cabbage, bok choy, cucumber, pumpkin, carrots, sweet potatoes, potatoes); fruits (apples, pears, oranges, watermelon, strawberries, blueberries, cherries, bananas, papayas, kiwis); grains and seeds (brown rice, oats, corn, walnuts, almonds, flax seeds).
Healthy drinks: filtered water, alkaline mineral water, green tea, unsweetened herbal tea, pure fruit juice (cherry, lemon, orange).
Source: https://tuoitre.vn/mac-benh-gout-co-can-kieng-hoan-toan-dam-202502142022572.htm
