Protein is still necessary in people over 50 years old to maintain muscle mass. Healthy muscle helps older people move better, maintain a reasonable weight and reduce the risk of physical decline.
However, people with gout should not understand that just replacing red meat with white meat can be eaten unlimitedly. Meat still contains purines and consuming a lot of animal protein can increase the purine burden.
Therefore, with this dish, a moderate portion of chicken breast is more reasonable than a large plate of meat. You can pan-fry with a very small amount of olive oil, do not fry until crispy and do not use a high-sugar sauce.
The highlight of the dish lies in the salad: lettuce, cucumber, tomato, cabbage, bell peppers or suitable green vegetables.
Notably, gout patients do not need to mechanically remove purine-rich vegetables such as spinach or asparagus. Plant purines do not show the same effect on the risk of gout as many sources of animal purines. More importantly, the overall diet.
A large bowl of salad can therefore help people over 50 increase fiber, vitamins, minerals and reduce the proportion of meat in meals.
Diet and gout studies show that low-fat dairy products may be associated with lower uric acid levels and a lower risk of gout attacks. A suggested mechanism is that protein in milk can promote uric acid excretion through urine.
Yogurt also helps the dish have more protein and calcium, especially meaningful for people over 50 years old when maintaining muscle mass and bone health becomes more important.
You can use about 100–150g of unsweetened yogurt as a side dish or mix it into a sauce with cucumbers, lemon and a little herb. You should not use high-sugar yogurt or bottled sauces containing a lot of sugar.
Pan-fried chicken breast + vegetable salad + unsweetened yogurt should be considered a suggestion for a balanced meal for gout patients after age 50.
Eating enough, drinking enough water, limiting beer, alcohol, organs, red meat, sugary drinks and maintaining exercise is a long-term strategy in disease control.
