Gout sufferers must abstain from green vegetables?

One of the causes of high uric acid is diet. If you have gout, it is important to observe what you consume because certain foods can increase blood uric acid levels. You probably already know that green vegetables are often considered the culprit of gout recurrence. But, is that opinion correct?

People with gout are advised to run a low purine diet. According to the American Academy of Family Physicians, a low purine diet can reduce uric acid levels and prevent more serious complications.

Purines are substances that are produced naturally in the body, but can be found in some foods. Even though it's not entirely bad, you shouldn't consume it too much. When the body digests purines, it will cause gout. The more the amount of purine consumed, the higher the amount of uric acid that settles in the body.



Gout sufferers must abstain from green vegetables

High purine foods that often trigger attacks of gout, including innards, red meat, seafood, alcohol, and intoxicating drinks. Except that, based on a study published in the British Medical Journal, consumption of fructose and drinks that are high in sugar (such as soft drinks) can increase the risk of attacks of gout even though it does not contain purines.

For those of you who have gout, limit foods that contain high purine levels (more than 200 mg per 100 gr), such as:

  • Viscera: liver, kidneys, brain, lungs 
  • Red meat: beef, lamb, lamb 
  • Fish: tuna, sardines, anchovies, mackerel 
  • Seafood: ax mussels, shrimp, crabs 
  • According to sugar height: carbonated drinks 
  • Oatmeal 
  • Bread
A number of foods containing low purine levels (less than 100 mg per 100 gr), such as fruits, eggs and vegetables, may be consumed by people with gout.

Based on research published in the British Medical Journal in 2017, while some types of vegetables (including green vegetables) contain purines, their consumption is still relatively safe for people with gout.

 that some types of vegetables contain moderate levels of purine, such as asparagus, spinach, cauliflower, and mushrooms. For that, limit consumption so as not to overdo it.

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