Mr. Lin is 43 years old this year. He used to be a salesperson when he was young, and he often socialized with customers over drinks. The long-term socializing took a toll on his health. As early as 15 years ago, he went to the hospital in the middle of the night because his left toe was severely painful and was diagnosed with gout. The doctor advised him to change his dietary habits and pay attention to his health.
However, Mr. Lin didn’t take it to heart and thought that as long as he took his medication, everything would be fine. Over the next decade, Mr. Lin would have gout attacks once or twice every year but would always manage them with medication.
Three years ago, Mr. Lin had to go to the hospital due to swelling in his lower limbs. After a series of examinations, it was found that his condition had worsened significantly. His uric acid and creatinine levels were already significantly high. The doctor once again reminded him to control his uric acid levels and get regular check-ups.
Three years flew by, and Mr. Lin still lived his life as he pleased. He would take medication when gout attacked and stop when it passed. Until this time when a gout stone the size of an egg grew at his joint, accompanied by symptoms of vomiting and inability to urinate. Upon further examination at the hospital, it was found that his uric acid level was as high as 710mmol/L, diagnosed with gouty nephropathy leading to uremia with hyperkalemia, and ultimately passed away. The doctor sighed, saying it was all delayed action!
1. Gout also has a “gender preference,” with men being more susceptible.
Data from the “2021 China High Uric Acid and Gout Trend White Paper” shows that there are 177 million patients with hyperuricemia in China, with over 14.66 million gout patients. Among all metabolic diseases, gout is second only to diabetes in terms of the number of affected people.
However, hyperuricemia and gout should not be equated. Hyperuricemia is a precursor symptom of gout, and it may take an average of 5 to 10 years for gout symptoms to appear in an individual with elevated uric acid. Before this, the body may show no discomfort.
Clinical data shows that over 95% of gout cases occur in men, with less than 5% in women, resulting in a male-to-female ratio of around 20:1.
The main reason for this difference is related to two factors.
One is the different hormonal levels between men and women, with estrogen promoting uric acid excretion.
Before menopause, women secrete a large amount of estrogen, which helps promote the excretion of uric acid by the kidneys, lowering the uric acid level in the body. It is important to note that after menopause, estrogen levels in the body significantly decrease, and testosterone levels rise, making it easy for uric acid levels to rise. During this stage, attention should be paid to uric acid levels.
Secondly, there are significant differences in diet between men and women. Due to factors such as occupational nature and social interactions, men have more opportunities to dine out than women.
During gatherings, individuals often consume alcohol and meat, foods that are high in purine content, which can increase the body’s burden of purine metabolism and lead to elevated uric acid levels. Additionally, many men consume fructose-containing drinks when consuming alcohol, which although not containing purine, can indirectly trigger an increase in uric acid levels.
The behind-the-scenes culprit is “soy products”? These 4 should be eaten less.
Gout, also known as the “undying cancer,” is excruciating when it occurs. Many diagnosed individuals no longer want to experience it and pay extra attention to their diet. They are afraid to consume meat and seafood and have heard that legumes should be avoided. Can individuals with high uric acid and gout consume legumes?
To determine whether a food is suitable for gout patients, the main consideration is the purine content in the food.
The purine content of legume foods varies greatly in different processing states. For example, the purine content of soybeans is high in the dry bean state, making it unsuitable for gout patients. However, after processing into tofu, the purine content significantly decreases, turning it into a low-purine food.
Soybean milk, dried tofu, and tofu skin are all considered moderate-purine foods; gout patients are not advised to consume them in large quantities. If one desires to eat legume products, it is recommended to choose low-purine options like tofu and tofu pudding.
The following types of foods are considered high-purine foods and are not recommended for gout patients to consume.
1. Animal offal.
The purine content in animal offal is very high; for example, pig liver has a purine content of up to 275mg/100g, and chicken liver is 317mg/100g.
2. Shellfish.
Common shellfish such as crabs, lobsters, shrimps, scallops, and other shellfish are all considered high-purine foods, with purine content exceeding 400mg per 100g. Patients with high uric acid levels should be cautious when consuming them.
3. Rich meat soup.
Meat soups are favored by many people, especially those that are cooked for a long time to become rich meat broths. However, the longer the cooking time, the higher the purine content in the broth. Drinking rich meat soups for individuals with hyperuricemia can potentially trigger gout attacks.
4. Sugary beverages and fruit juices.
Various fruit juices contain a large amount of fruit syrup and fructose, substances that, although purine-free, can indirectly promote uric acid production. Excessive sugar intake can cause insulin resistance, indirectly reducing uric acid excretion.
For patients already diagnosed with hyperuricemia, controlling diet alone is not sufficient to control uric acid levels, as dietary changes can only reduce the intake of exogenous uric acid, which accounts for only about 20% of uric acid sources; the remaining 80% comes from endogenous metabolism. To treat high uric acid levels, proper medication should be taken under a doctor’s guidance.
To stay away from gout, pay attention to these 5 key points in daily life.
Summer is the peak season for gout attacks. One must be vigilant; otherwise, gout may strike again. To prevent gout attacks, focus on these 5 aspects.
Control your diet.
Focus on reducing the intake of high-purine foods, while also consuming alkaline foods such as soda noodles, eggs, carrots, and milk, which help promote uric acid excretion.
Drink plenty of water.
During summer, the body sweats more, and failing to replenish fluids promptly can lead to blood thickening, raising blood uric acid levels and potentially triggering gout attacks.
In summer, ensure adequate hydration, maintaining a daily water intake of around 2 liters, which is beneficial for promoting uric acid excretion and reducing blood uric acid concentration. For individuals with renal dysfunction, abnormal cardiovascular function, water intake should be in accordance with medical advice.
Ensure regular exercise.
Physical activity can consume excess fat in the body, accelerate metabolism, and has benefits in preventing obesity and hyperuricemia. It is recommended to engage in physical activity 3-5 times a week for 30-60 minutes each time.
Medicate reasonably.
Patients already on medication should strictly adhere to prescribed dosages and timing, while also avoiding the simultaneous use of aspirin and pyrazinamide medications.
Regular check-ups.
Patients with hyperuricemia should undergo regular check-ups to monitor changes in uric acid levels and intervene promptly if abnormalities occur.
With the improvement of living standards, more and more people suffer from gout. However, this does not mean that gout can be ignored. In daily life, it is still essential to drink more water, exercise regularly, and control your diet to keep gout at bay.
Reference materials:
[1] “Why Does Gout Prefer to Torment Men?” Popular Science China 2024-07-05
[2] “Want to Control Gout Well, Stay Away from These 7 Types of Foods!” Science Popularization Hainan 2024-07-30
[3] “Preventing Gout in Summer, the ‘Five Dos and Five Don’ts'” Guangxi CDC 2024-06-18
Reproduction without the author’s authorized permission is prohibited.
