Gout issues should never be ignored, and we will find that many people in today’s society are prone to gout. It is recommended that gout patients avoid high-purine dietary patterns, and duck meat can be consumed in moderation. At the same time, attention should be paid to limiting the intake of fat and high-cholesterol foods.

1. Gout patients can eat ducks; dietary treatment should avoid high-purine foods. Animal organs, bone marrow, seafood, etc., contain the most purines; fish and shrimp, meat, peas, spinach, etc., also contain a certain amount of purines; fruits, vegetables, milk, and eggs do not contain purines. It is recommended to drink more water to facilitate the excretion of uric acid from the kidneys. Medications such as allopurinol can be used to lower blood uric acid levels, and non-steroidal anti-inflammatory drugs such as indomethacin and ibuprofen can be used to relieve joint pain symptoms.

2. Consume an appropriate amount of protein

Excessive protein intake can increase the synthesis of purines and produce nitrogen-containing substances during protein metabolism, which can cause fluctuations in blood pressure. Milk and eggs do not contain nucleoprotein and contain a small amount of purines, making them a good source of protein. It is recommended to improve the structure of animal food, reduce the intake of high-fat pork, and increase the intake of poultry and fish that are high in protein and low in fat.

3. Limit the intake of fat and high-cholesterol foods

A diet high in fat and cholesterol is likely to lead to atherosclerosis, and high fat also has the effect of obstructing the excretion of uric acid by the liver and kidneys, causing an increase in uric acid levels. When cooking, use vegetable oil as the main cooking oil, as it contains vitamin E and a large amount of linoleic acid, which has a certain effect on preventing vascular rupture. Examples include rapeseed oil, peanut oil, olive oil, tea oil, sesame oil, corn oil, and safflower oil.

4. Reduce the intake of foods high in cholesterol, such as animal organs (heart, liver, intestines, kidneys, brain), various yolks, shrimp roe, fatty meat, squid, cuttlefish, butter, cream, etc.