Advise gout patients: To keep uric acid under control, it is essential to avoid these high-purine foods in daily life.

Gout is a common and relatively complex joint disease, mainly caused by hyperuricemia. In recent years, the incidence rate has shown a significant increase trend, with a higher incidence rate in males than females, and a higher incidence rate in coastal areas than inland areas.
Age differences in gout are not significant, and it can occur in all age groups. It mainly manifests as sudden onset of joint pain at night, mostly affecting the first toe joint, accompanied by redness, swelling, and elevated skin temperature.
Gout mainly occurs in the big toe or thumb, with severe pain sensation resembling a burning feeling, often waking the patient up at night. In addition to pain, if elevated blood uric acid levels persist, recurrent gout attacks can lead to gout stones and even gouty nephropathy formation.
It is well known that high-purine foods will be oxidized into uric acid in the blood, leading to gout. Therefore, for gout patients, it is essential to control blood uric acid levels through a rational diet. Generally, it is recommended to consume fewer high-purine foods in daily life.
1. Legume products: Legume products such as bean sprouts, sprouted beans, and malt are high-purine foods, with purine content ranging from 100 to 1000mg per 100g of food.
2. Offal products: Animal offal, including chicken liver, pork liver, beef liver, duck liver, chicken intestines, pig intestines, and pig spleen, contains a significant amount of purines, ranging from 100 to 1000mg per 100g.
3. Seafood products: Various seafood dishes such as fish soups, oysters, clams, scallops, and dried scallops have high purine content.
4. Vegetable and mushroom products: Some vegetables like seaweed, asparagus, and kelp have high purine levels. Additionally, various mushrooms such as mushrooms and shiitake mushrooms also contain high purine levels.
5. Other food products: Meat soups, yeast powders, chicken soups, and chicken essence are high-purine foods. Beer, wine, and other alcoholic beverages also belong to high-purine foods and are not recommended for individuals with hyperuricemia or gout.
How can one maintain a low-purine, low-uric acid state in daily life?
1. Drink more water: Drinking water promotes uric acid excretion, maintains kidney function, reduces uric acid levels in the blood, lowers the incidence of uric acid nephropathy, and effectively prevents hyperuricemia and gout attacks.
2. Quit smoking and limit alcohol consumption: Smoking and alcohol consumption may affect health significantly and increase the risk of hyperuricemia and gout attacks. Therefore, it is important to quit smoking, restrict alcohol consumption in daily life, and stay away from gout as much as possible.
In conclusion, controlling blood uric acid levels is crucial for gout patients. It is essential to restrict the intake of high-purine foods such as mushrooms, soups, and beer in daily life. Additionally, consuming cucumber, soda biscuits, milk, and other low-purine products daily can help maintain health to the maximum extent. Hopefully, this information is helpful to everyone, and may everyone stay away from gout and enjoy good health.