What dietary precautions should be taken for gout?

Gout patients need to pay special attention to the following dietary considerations:

1. Low-purine diet: High-purine foods such as organ meats, seafood, and red meat increase uric acid production and should be limited. Choose low-purine foods such as vegetables, fruits, whole grains, and low-fat dairy products.

2. Weight control: Obesity is a risk factor for gout, and maintaining a healthy weight can help reduce uric acid levels.

3. Increased water intake: Gout patients should ensure adequate hydration, with a recommended daily intake of at least 2000 ml or more, which helps facilitate uric acid excretion.

4. Limit salt and sugar intake: Excessive salt consumption can lead to uric acid deposition, while certain sweetened beverages contain fructose, which is positively associated with gout attacks. Therefore, salt and sugar intake should be controlled.

5. Limit alcohol consumption: Alcohol, especially beer, elevates blood uric acid levels and should be avoided or consumed in moderation.

6. Avoid sugar-sweetened beverages: High-fructose beverages are associated with an increased risk of gout, and it is advisable to choose unsweetened drinks.

7. Maintain a light diet: Avoid high-fat foods, as fat can hinder the kidney's ability to excrete uric acid. A light diet with increased consumption of fiber-rich foods is recommended.

By implementing these dietary adjustments in combination with medication therapy as guided by a physician, gout symptoms can be effectively managed, and quality of life improved. However, individualized dietary plans should be developed based on personal health status and medical advice.