What foods can be eaten for gout?

Patients with gout can consume low-purine vegetables, low-purine fruits, high-quality low-protein foods, whole grains and legumes, alkaline beverages, etc. Choosing foods appropriately helps control blood uric acid levels and reduces the risk of gout attacks. If gout continues to recur frequently or blood uric acid levels remain elevated despite dietary adjustments, prompt medical consultation is recommended.

1. Low-purine vegetables: such as cabbage, cucumber, tomatoes, and wax gourd. These vegetables are low in purines and rich in vitamins and dietary fiber, providing essential nutrients without increasing blood uric acid levels. They can serve as the primary vegetable source in daily diets.

2. Low-purine fruits: such as apples, strawberries, blueberries, and watermelon. Most fruits are alkaline-forming and rich in water and vitamins. They help maintain hydration, promote uric acid excretion, and do not increase the risk of gout attacks.

3. High-quality low-protein foods: such as eggs, duck eggs, and quail eggs. Eggs are extremely low in purines and provide high-quality protein, helping prevent muscle loss due to inadequate protein intake. They are suitable for regular nutritional supplementation in gout patients.

4. Whole grains and legumes: such as millet, corn, oats, and red beans. These foods have relatively low purine content and are rich in dietary fiber and B vitamins. Replacing some refined rice and flour products with whole grains and legumes can slow glucose absorption and reduce metabolic burden related to uric acid production.

5. Alkaline beverages: such as plain water, light tea, and lemon water. Alkaline drinks help alkalize urine, promoting the dissolution and excretion of uric acid. Drinking sufficient amounts daily maintains fluid balance and helps lower blood uric acid concentration.

In daily diet, intake of high-purine foods must be strictly limited, total calorie intake controlled to prevent obesity, meals taken regularly without overeating. Cooking methods such as steaming, boiling, stewing, and cold mixing are recommended to reduce fat intake. Adequate water consumption should also be maintained to support uric acid excretion.