The emergence of gout is related to the disorder of purine metabolism in the body. Those prone to gout should understand the importance of dietary control. By staying away from foods that can easily produce uric acid, the body’s uric acid levels can be maintained at a normal level. Otherwise, if uric acid continues to accumulate without being properly excreted from the body, it can cause irritation to the joints. As gout progresses, the affected area may become red, swollen, and painful, and it may also have an impact on kidney function. At this point, one should avoid certain foods that worsen the condition. So, which foods should be avoided when gout appears?
1. Deep-Sea Fish
When gout strikes, one should stay away from deep-sea fish. Many people believe that eating fish can provide rich nutrients and choose expensive deep-sea fish to supplement their protein, minerals, and trace elements intake.
However, deep-sea fish falls into the category of seafood. If the body is experiencing a disorder in purine metabolism and there is an excessive intake of seafood, the body not only receives the nutrients but also absorbs purine substances. As these purines are digested, the production of uric acid increases, leading to uric acid salts accumulating and causing irritation to the body with noticeable adverse symptoms. To prevent the onset of gout, one should avoid consuming this type of food.
2. Shiitake Mushrooms
People who enjoy eating shiitake mushrooms can indeed benefit from them because they contain various trace elements, minerals, amino acids, and polysaccharides that the body needs. Shiitake mushrooms are high in nutritional value, light, and healthy. Eating shiitake mushrooms in moderation can help boost immunity.
However, if uric acid levels are already elevated, it is advisable not to consume large amounts of shiitake mushrooms. Shiitake mushrooms also contain a high amount of purine substances, making them a high-purine food. Excessive intake can lead to an increase in uric acid production in the body, making gout more likely to occur.
3. Asparagus
To prevent the triggering of gout and if there is already a situation of elevated uric acid, it is advisable not to consume too much asparagus. Many people believe that asparagus is rich in dietary fiber, which can promote intestinal peristalsis, so they consume it regularly.
Indeed, asparagus is rich in fiber content, contains a variety of vitamins, has a crisp texture, and is a favorite food for many. However, asparagus contains a high amount of purine substances. When uric acid levels are high, efforts should be made to promote uric acid excretion and reduce purine intake. Eating asparagus regularly may provide opportunities for gout to develop, so one should understand the importance of avoiding it and reducing uric acid concentrations through dietary control.
4. Pork Liver
To prevent elevated uric acid levels and steer clear of gout, it is advisable to consume pork liver in moderation. Although pork liver can provide the body with iron and other trace elements, it contains high levels of cholesterol and purine substances. Excessive intake not only increases blood viscosity but also raises uric acid levels in the body. Elevated uric acid levels negatively affect overall health, making it easier for gout to develop. Proper dietary restrictions are necessary to maintain stability in indicators; otherwise, the onset of gout can have detrimental effects.
