What Types of Meat Can I Consume with Gout?

Update Date: 2024-05-22 Source: Network

Many people know that understanding dietary restrictions is crucial after being diagnosed with gout, as the onset of gout is closely related to poor dietary habits. Eating foods rich in purine can easily trigger gout attacks, leading many people to avoid meat. However, this is not entirely accurate as some types of meat contain abundant protein, which is essential for human health. Let's briefly explore which meats are suitable for gout patients.

1. Types of Meat Suitable for Gout Patients

Common types of meat include pork, beef, mutton, chicken, duck, and fish. Pork, beef, and mutton are considered red meat, while chicken, duck, and fish (excluding seafood) are white meat. Studies have found that red meat can increase the risk of gout, while white meat is generally considered more suitable for gout patients. Additionally, chicken and duck meat have lower purine content, with each 100g of chicken containing less than 75mg of purine. Therefore, white meat such as chicken, duck, and fish is generally considered more suitable for gout patients.

Besides these types of white meat, eggs are often overlooked but are an excellent choice for gout patients. Eggs have a very low purine content and are rich in animal protein, making them suitable for individuals with high uric acid levels.

2. Choosing the Right Parts of Meat

When selecting meat, it is important to not only consider the type but also the specific part. Animal organs, which have very high purine content, should be avoided. When preparing meat, it is also advisable to remove the skin and choose lean cuts. Consuming excessive amounts of fat can affect body composition, trigger gout attacks, and impede the excretion of uric acid.

3. Cooking Methods for Meat

The cooking method for meat is also crucial. It is recommended to choose fresh meat over processed foods like preserved meat and ham. These processed foods often contain high levels of salt, which is not conducive to gout management. Additionally, long-term preservation can lead to the formation of carcinogenic nitrites, which can be harmful in excess.

Since purine is soluble in water, it is advisable to boil the meat briefly in water before cooking. Remember to discard the water used for boiling as it contains purine. Then, proceed with the next step of cooking.