The small year has arrived, and the big year is not far away. Because of the epidemic this year, the state advocates that everyone celebrate the New Year on the spot; although there is less joy of reuniting with their families, I believe that everyone is still indispensable to the trouble of "three pounds of fat every festive season". Friends with high uric acid, not only will have the trouble of "fat three pounds", but also have to calculate the intake of purines, once the willpower collapse can not help but eat a few more bites of delicious, coupled with staying up late during the New Year, it is very easy to acute gout attacks.
According to Dr. Qiao's previous experience, the number of acute gout patients will increase by a certain extent during the New Year. The first wave is often during the company's annual meeting and various dinners in the tail teeth these days; the second wave is during the Spring Festival of staying up late to play cards and chicken, duck, fish and meat.
But there are still a small number of patients who come to deal with acute gout are very confused: "Obviously I paid special attention to the intake of high purine food during this time, and did not drink alcohol, how can I still have a gout attack?" ”
If you have similar questions, may wish to recall, is it inseparable from these spices in restaurants and kitchens?
<h1>First, the "purine king" in seasoning - oyster sauce</h1>
In Sichuan, when it comes to dinner, it is inevitable that hot pot and skewers are indispensable; and the dipping saucer that is matched according to personal preferences is the soul of whether the hot pot and skewers are delicious. Chongqing people eat hot pot, dipping saucer is usually only sesame oil, garlic, a little vinegar; foreigners eat hot pot, dipping sauce is usually sesame sauce; and Sichuan people eat hot pot, dipping sauce seems to be various, some people like to add anything, some people will especially love some things, such as millet spicy, folded ear root, coriander, kohlrabi, etc. And there is a spice that most people will "routinely" add, that is, oyster sauce. The saucer with oyster sauce adds to make the taste more flavorful, and the viscous oyster sauce allows other spices to be better mixed together.
As the name suggests, oyster sauce is derived from oysters. Looking at the ingredient list of oyster sauce, we can see that its composition is complex and contains a variety of substances: water, oyster juice, white sugar, table salt, sodium glutamate (monosodium glutamate), hydroxypropyl dipalolan phospholipid (thickening), caramel color (toning), wheat flour (thickening), 5'-flavored disodium nucleotide, xanthan gum (thickening), citric acid (preservative), potassium sorbate (preservative).
Oyster sauce is made by boiling oysters (oysters) and concentrating them. As a representative of the high purine in seafood shellfish, oysters are boiled and concentrated, and the purine content is improved.
Another additive, 5'-flavored disodium nucleotide, is mainly composed of disodium 5'-guanylate and 5'-sodium inosinate, which is combined with sodium glutamate to produce significant synergistic effects and greatly increased freshness. The main substance of this additive, guanylate, the final metabolite of inosine is uric acid.
Similarly, in addition to sodium glutamate (monosodium glutamate), chicken essence also contains a large amount of 5'-flavored disodium nucleotide, which is also a condiment that is not conducive to controlling uric acid.
<h1>Second, tempeh, curd milk, bean paste and other soy products</h1>
Lao Gan Ma tempeh oil chili pepper, curd milk, etc. are also the "favorite" of some hot pot lovers oil dishes, and the hot pot base is also made of watercress sauce. There are many articles mentioning that the purine content of soybean products is not low, which will increase the level of blood uric acid.
However, according to the latest (released in January 2020) Chinese Medical Association Endocrinology Branch issued the "Guidelines for the Diagnosis and Treatment of Hyperuricemia and Gout (2019)": the intake of soy products (such as tofu) is not recommended or restricted...
The main reason for this is that the academic community believes that phytopurine does not raise blood uric acid, and the intake is also very limited.
However, the salt content in these three soy products is not low, gout patients emphasize a low-salt diet, too much salt intake will increase the burden on the kidneys, further affecting the excretion of uric acid. The spicy irritation in the oil chili pepper and watercress sauce is also more likely to aggravate the symptoms of gout.
Similarly, the sauerkraut, kimchi, pickles and other ingredients commonly used in Sichuan cuisine have a high salt content, and cheap, lower-quality soy sauce usually adds extra salt, which also needs attention.
<h1>3. Cooking wine and beer</h1>
When making seafood and various types of meat, cooking wine is usually added to remove fishiness; and the alcohol content of cooking wine is about 15 °, and the alcohol content is not low. In addition, there are many beer duck, crayfish, beer stuffy fish and other dishes will be added to the beer to cook, not only will consume alcohol, beer contains a lot of guanine nucleosides are also integrated into the vegetable soup.
On the one hand, alcohol will reduce the excretion of uric acid in the kidneys, so that blood uric acid is elevated; on the other hand, alcohol metabolites are organic acids, and urinary acidification will significantly reduce the solubility of uric acid in the urine, and will also affect the excretion of uric acid.
For gout patients, dietary control is indeed not easy. The variety of meat, drinks and beverages that gout patients generally like are difficult to resist in themselves, and these "gout fuses" that are hidden in the kitchen shelves and are not easy to notice, if you are not careful, you will ignite the bomb of gout.
Therefore, in the diet of gout patients, we emphasize a light diet with low salt, low sugar and low fat, and spicy stimulation is recommended to replace it with acid and fresh, and sichuan people can also get used to the dietary taste that is conducive to the rehabilitation of gout after a period of adaptation.
I am Dr. Qiao Fang of the Department of Rheumatology and Immunology, a former general practitioner at Sichuan Provincial People's Hospital. It's not easy to organize and publish! If you agree with my point of view, please help to pay attention to or like; if you have a different point of view, you are also welcome to leave a message below, everyone to discuss together; you can also forward to the friends you need around you; thank you!
#Health 2021##2021春节医路守护 #