Which has a greater impact on gout: soy products or white liquor (baijiu)?
Recently, during a medical checkup, the doctor told me that my gout has worsened. However, these two days I only consumed some soy products and white liquor (Chinese白酒). I would like to ask, which one—soy products or white liquor—has a greater impact on gout?
Doctor's answer (1)
Soy products and white liquor both affect gout, but the impact of white liquor on gout is more direct and significant.
Gout is a disease caused by hyperuricemia. When the uric acid concentration in the blood becomes too high, urate crystals form and deposit in the joints and surrounding tissues, causing inflammatory responses and pain.
Soy products, especially soybean-based products like tofu and soy milk, contain relatively high levels of purines. Purines are metabolized into uric acid in the body, and high uric acid levels can trigger or worsen gout. Soy products also contain abundant protein and oxalic acid. Excessive protein may increase uric acid production, while oxalic acid can interfere with uric acid excretion. However, the purine content in soy products is significantly lower than that in animal-based foods such as meat and seafood. Moreover, soy products are rich in high-quality protein, fiber, and various vitamins, so moderate consumption is beneficial to health. Alcohol in white liquor promotes increased uric acid production in the body and inhibits the excretion of uric acid, leading to elevated uric acid levels. Although alcohol itself does not contain purines, lactic acid is produced during alcohol metabolism, and lactic acid can inhibit the excretion of uric acid by the kidneys, resulting in higher blood uric acid levels and thereby promoting gout attacks. Additionally, alcohol consumption is often accompanied by the intake of high-calorie, high-fat foods, which also indirectly increases the risk of gout. Drinking white liquor during a gout attack will significantly worsen symptoms and prolong the duration of the attack.
