"What Foods Can Patients with Gout Consume?"

Gout and Its Dietary Management

Gout is a heterogeneous group of diseases characterized by elevated uric acid levels in the blood due to purine metabolism disorders, excessive uric acid production, or reduced excretion. Generally, during acute attacks, it is recommended to avoid high-purine foods; whereas during remission, low-purine foods can be consumed in moderation.

Acute Attack Phase

1. Avoid High-Purine Foods: During acute attacks, patients experience discomfort such as redness, swelling, heat, and pain in their joints, accompanied by fever. It is advisable to refrain from consuming high-purine foods like animal viscera, seafood, and soy products to prevent exacerbation of symptoms.

2. Avoid Alcohol: Alcohol is a high-purine beverage that may lead to a sustained increase in uric acid levels in the body, hindering recovery from the disease.

Remission Phase

1. Low-Purine Foods: During the stable phase of the disease, patients can consume low-purine foods such as fresh fruits and vegetables like tomatoes, cucumbers, apples, and bananas, as well as protein-rich foods like milk and eggs, under medical guidance.

2. High-Purine Foods: During the stable phase, moderate consumption of high-purine foods like beef, lamb, pork, and animal viscera like pig liver and chicken hearts is permissible, but intake should be controlled to avoid overconsumption.

Additionally, consuming alkaline foods can help promote urine excretion, thereby reducing uric acid levels. If other symptoms arise, prompt medical attention is necessary to prevent disease progression.