Why is gout high in summer?
Summer has become the high incidence season for gout patients, which is mainly related to diet and lifestyle. In addition, the following factors can also contribute to gout attacks-
Sweating a lot, urine output is low: If you don't pay attention to hydration in summer, your urine output will decrease compared with other seasons, and your uric acid excretion will be insufficient, which will cause gout.
Too much air conditioning in the room: When the temperature is low, the urate in the body of gout patients is more likely to resolve the crystals and deposit them around the joints, thus inducing gout attacks.
Reduced amount of hot exercise: Moderate aerobic exercise can help promote uric acid excretion, and less exercise is not conducive to uric acid metabolism.
Uncontrolled diet: Skewers, crayfish, beer and other summer products are dangerous foods that can cause gout attacks.
In addition, animal liver, kidneys, pancreas, brain, sardines, anchovies, caviar, shrimp, crab roe, yeast, hot pot soup, chicken soup, broth, meat filling, etc. are also high-purine foods.
Gout patients spend summer four days paying attention
Wei Ni, a physician from the East Hospital of Beijing University of Chinese Medicine, reminds you to do 4 things to stay away from gout attacks -
01
Eat more uric acid-lowering foods
Both apigenin and cherries have uric acid-lowering effects.
A plate of cold celery on a hot summer day, a glass of celery juice, or some cherries is cool and delicious, and it helps to promote blood uric acid excretion.
Lotus leaf also has the effect of assisting in lowering uric acid, lotus leaf mung bean porridge, lotus leaf japonica rice porridge, lemon lotus leaf tea, cassia lotus leaf tea, etc. are all suitable foods and drinks for gout patients.
02
Don't eat high-purine foods
Long-term high-purine diet is the main cause of hyperuricemia and gout, especially in male patients.
High-purine foods are mainly organ meats, seafood (such as shellfish, deep-sea fish and shrimp), thick broths, mushrooms, etc.
However, gout patients are not unable to eat no meat at all, and can eat chicken, duck, freshwater fish and other meats in moderation when the condition is stable.
These meats are medium-purine foods, and moderate consumption generally causes less elevated blood uric acid, but the cooking method advocates stir-frying, stewing (only eating meat and not drinking soup), avoiding frying, barbecue, etc.
03
Don't drink
Alcohol is a contraindication in people with gout, whether it is beer or liquor, it can increase the level of blood uric acid in the body.
Existing studies have found that alcohol intake is directly proportional to the risk of gout, with a 153% higher risk of gout than non-drinkers when alcohol intake ≥ 50 g/day, and a 49% higher risk of gout in those who drank 373 grams of beer per day than those who did not drink beer.
04
Eat less sweets
Studies have found that excessive intake of fructose is also one of the risk factors for hyperuricemia and gout, especially in adolescent gout patients.
Be sure to refuse the temptation of sweets such as carbonated drinks, fruit drinks, milk tea, jellies, pastries, etc.
Source of this issue: Health China
Editor of this issue: Yin Haoyan
Editor in charge: Mei Hongyu
Auditor: Ji Zhenghong
Final review: Jiang Jinglong
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