Don't think that only summer beer, grilled skewers, and seafood "gout combo" can trigger gout. With the rise of temperature and the acceleration of human metabolism, spring is also the peak period for gout attacks. Today, a nutritionist will teach you how to defeat high uric acid with "eating". The driving force behind spring gout is the large temperature changes. Spring temperatures are like riding a roller coaster, with a large temperature difference between morning and evening. In order to adapt to this "capricious" weather, the body's metabolism accelerates and uric acid production also works overtime. Especially in low-temperature environments, the solubility of uric acid decreases, making it more prone to crystallization and blockage in joints, leading to gout. Moreover, cold weather causes blood vessels to constrict, joint blood flow to decrease, and urate deposition to become more severe. Irregular diet leads to frequent spring gatherings, with constant barbecues, hotpot, and seafood feasts. As soon as these high purine foods enter the stomach, uric acid levels skyrocket and the risk of gout skyrockets. Coupled with beer and Baijiu, it is simply "blocking" uric acid metabolism. With more exercise and insufficient hydration, spring is coming and everyone is going out to exercise. As the amount of exercise increases, sweating also increases. But many people do not replenish their water in a timely manner after exercise, which hinders the excretion of uric acid and makes gout more likely to come knocking on their door. Moreover, excessive fatigue can accelerate the production of uric acid, which is simply adding insult to injury. The spring season is the peak season for allergies and colds, where the immune system is frequently stimulated and inflammatory factors such as interleukin-6 (IL-6) and tumor necrosis factor alpha (TNF - α) are secreted in large quantities. These factors not only fuel joint inflammation, but may also promote urate deposition, making gout symptoms more severe. Therefore, gout patients in spring must pay attention to keeping warm, having a light diet, drinking plenty of water, and exercising moderately to prevent gout from taking advantage of the situation! Seven types of food must be avoided. Animal organs such as liver, kidneys, and heart are the "hardest hit areas" for purines. For example, every 100 grams of liver contains about 300 milligrams of various purines. These internal organs are responsible for synthesizing and decomposing various metabolites in physiological processes, and are therefore rich in nucleic acids and purines. Consuming these high purine foods can rapidly increase the concentration of uric acid in the blood, leading to gout attacks. The purine content in aquatic products such as fish, shrimp, crabs, and shellfish is the highest in food. 90% of fish have a purine content higher than 100 milligrams per 100 grams, while shellfish and shrimp have a total purine content higher than fish. These foods can be quickly absorbed and metabolized into uric acid by the human body after ingestion, leading to an increase in uric acid concentration and promoting crystal deposition. During acute gout attacks, it is advisable to completely avoid consuming seafood with shells. Long term consumption of red meat and processed meat products will increase the incidence rate of gout. Especially excessive intake of red meat such as cattle, sheep, and pigs can increase uric acid synthesis, and due to the high content of saturated fatty acids in red meat, it may also inhibit uric acid excretion. Therefore, patients with high uric acid and gout should reduce their intake of red meat appropriately, and all meat foods should be blanched before cooking to reduce the purine content in red meat. Thick soups such as meat broth and bone broth usually contain a high concentration of purines, especially after prolonged cooking, the purines in the meat will dissolve into the soup in large quantities. As the stewing time increases, the purine concentration in the soup may be higher than that of pure meat. Beer has the highest risk of causing gout among various alcoholic beverages. Beer contains a large amount of guanine nucleotides that are easily absorbed by the human body, and this chemical substance is metabolized into uric acid in the human body. Meanwhile, the lactate produced by alcohol metabolism in beer also inhibits the excretion of uric acid, leading to an increase in uric acid levels. Although the purine content of Baijiu is low, the alcohol concentration of Baijiu is high. When alcohol is metabolized, lactic acid will be produced, which will compete with uric acid, resulting in blocked excretion of uric acid, thus inducing gout. Therefore, long-term excessive intake of alcohol may lead to kidney dysfunction and hinder the excretion of uric acid. Condiments and Supplements: The purine content in certain seasonings is also high and easily overlooked, such as yeast, oyster sauce, seafood sauce, fish sauce, etc. Therefore, gout patients should try to choose natural ingredients for seasoning, or condiments with low purine content, such as scallions, ginger, garlic, star anise, cinnamon, vinegar, lemon juice, olive oil, etc. Try to use other complex seasonings as lightly and sparingly as possible. Six types of food are included in the "anti wind diet". Low fat dairy products such as skim milk and low-fat yogurt are rich in calcium, vitamin D, and whey protein, which can help slow down the increase of uric acid and promote its excretion. High quality protein eggs have a purine content of less than 19 milligrams per 100 grams and are rich in easily digestible high-quality protein, which helps maintain muscle and bone health without increasing the burden of uric acid in the body. As a representative of high-quality protein, soy products neither increase nor decrease uric acid, and it is not a problem for patients with high uric acid and gout to eat in moderation. Vegetables are widely recognized as good helpers in reducing uric acid. 70% of vegetables have a purine content of less than 50 milligrams per 100 grams. Vegetables such as broccoli and cucumber have antioxidant and anti-inflammatory properties, which can effectively reduce uric acid concentration and help eliminate excess uric acid in the body. The glucosinolates in broccoli can promote the metabolism of uric acid in the body and reduce the formation of uric acid crystals. Therefore, purines in plant-based foods contribute very little to serum uric acid levels, and we need to consume them in sufficient amounts. It is recommended for the general population to consume 1 kilogram of vegetables per day. Whole grain staple foods such as oats and brown rice are rich in dietary fiber and B vitamins, which can promote digestion, control blood sugar, and reduce kidney burden, helping to improve uric acid metabolism. Magnesium and potassium in whole grains also help regulate blood pressure and slow down uric acid production. The daily staple food should be a combination of coarse and fine grains, with coarse grains accounting for no less than 1/4. Low sugar fruits such as strawberries and blueberries are rich in antioxidants, especially anthocyanins, which help alleviate joint inflammation. At the same time, their low sugar properties also help control blood sugar levels and prevent excessive fructose from causing uric acid elevation. Moderate consumption of fruits can help lower uric acid levels, but excessive consumption can have the opposite effect. Therefore, it is recommended to consume 100 to 200 grams of fruits per day and avoid drinking fruit juice. Adequate water intake is one of the main factors leading to gout attacks. Adults with low levels of activity should drink at least 1500 milliliters of water per day, while those with hyperuricemia and gout are recommended to drink 2000 to 3000 milliliters per day. Adequate water intake helps dissolve purines, dilute uric acid, and promote its excretion through the kidneys. The preferred drinking method is plain water, but lemon water, light tea, coffee, soda water, etc. can also be consumed. These good habits can help reduce uric acid and control body weight. Overweight can worsen uric acid metabolism abnormalities, increase uric acid production, and reduce its excretion. Maintaining a healthy weight can reduce the risk of gout. Moderate and regular exercise can promote the excretion of uric acid, but vigorous exercise should be avoided. Gentle aerobic exercises such as walking, swimming, and yoga can help improve the body's metabolism and prevent uric acid accumulation. Regular and adequate sleep can help the body recover and metabolize, reducing uric acid metabolism disorders caused by excessive fatigue. Ensure 7 to 8 hours of sleep every night. ·Tip: How painful is gout? Everyone understands! Gout is a metabolic disease in which the metabolism of uric acid in the human body is disrupted or the excretion of uric acid is reduced, leading to an increase in uric acid levels in the blood (hyperuricemia) and the formation of urate crystals. The origin of the word gout can be traced back to the Latin word 'gutta', which means' drop 'or' drip '. This word was originally used to describe the deposition of urate crystals in the joints during gout attacks, resembling droplets of liquid. It is said that when gout attacks, it is like being bitten by a demon on one's big toe. Our outpatient gout patients describe it as "heart wrenching pain", and the pain comes very suddenly. The big toe seems to be burned by a fire or constantly cut by a sharp knife. This kind of pain is not only unbearable, but can also last for hours or even days. (New Society)