Gout is arthritis that occurs when the level of uric acid in the blood increases and urate crystals deposit in the joints.
Uric acid is produced when the body breaks down purines - compounds available in the body and also present in many foods.
Spinach, also known as spinach, is often mentioned in the list of vegetables containing relatively high levels of purines. Asparagus, mushrooms, cauliflower and some beans have also caused many gout patients to worry.
However, purines from animal foods and purines from plants do not necessarily have the same effects on uric acid levels and the risk of gout attacks, so it is not necessary to abstain completely but to limit eating or eat in moderation.
Purine sources from animals, drinking too much alcohol, and being overweight are recorded to be more disadvantageous for gout.
It is especially important to limit alcohol, sugary drinks, red meat, organs and some seafood such as sardines and anchovies. These are food groups with clearer evidence of potential to increase the risk of urate increase or promote gout attacks.
Gout patients can focus on a more important principle: increase vegetables and whole foods, reduce red meat, avoid internal organs, limit alcohol and sugary drinks.
Nutrition plays an important supporting role but is not the only method to control gout.
Diet can help reduce the risk of new gout episodes and slow down joint damage, but many patients still need medication to control pain and bring uric acid back to the target level.
Therefore, the message for gout patients is not to abstain from a lot of vegetables or completely remove spinach, asparagus... from the meal, but to eat a variety of vegetables and fruits and control factors that have a greater impact on uric acid.
