Uric acid (gout) is characterized by uric acid levels are constantly high in the blood (hyperuricaemia). Uric acid is the result of purine metabolism, nitrogen compounds are mainly found in animal proteins. The patient's body to produce uric acid uric acid exceeds its ability to dispose of quickly. Uric acid is mainly excreted through urine. Excess uric acid builds up in the bloodstream, precipitated in crystalline form in the small joints or soft tissues, causing acute pain and inflammation (arthritis).
High-purine foods, sedentary lifestyle, obesity, and contribute to diuretic therapy increase the risk of gout.
Low-purine diet
To manage gout, doctors usually recommend a diet low in purines and administering drugs such as anti-inflammatory drugs and allopurinol. Effective diet is very important to avoid complications and reduce treatment costs.
Gout patients, among others, should avoid purine-rich foods below and replace it with a lower purine levels.
■ Food very high levels of purines which should be avoided: anchovies, tuna (skipjack), herring, mackerel, anchovies, extract of meat, offal, brains, broth, mussels, sardines, scallops, shrimp, crab, sweetbreads, melinjo, mushroom
■ Food-grade high purine / are to be limited to: poultry meat, asparagus, cauliflower, beans, straw mushrooms, snow peas, soy, spinach, tofu, tempeh.
■ food low purine levels are safe to eat: butter, cereals and cereal products, cheese (all kinds), chocolate, corn, eggs, fruit juices, fruit, gelatin, milk, yogurt, noodles, wheat flour (not whole wheat), cassava, sweet potatoes, vegetables (except those mentioned above), biscuits, white rice.
In addition, you are also recommended:
■ Increase the high carbohydrate diet, drinking plenty of fluids, and ensure adequate vitamin C to stimulate the excretion of uric acid.
■ Reduce high-fat diet and fructose that support retention of uric acid.
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