According to MSc.BS Pham Cong Danh - Nutrition - Diet Specialist, Minh Anh International Hospital, eat more green vegetables and fresh fruits such as carrots, celery, kohlrabi, cucumbers, tomatoes, apples, pears, oranges, tangerines, bananas, watermelons... because these are foods rich in fiber, vitamins and antioxidants, contributing to improving metabolic health and can help reduce the risk of gout.
It is not necessary to avoid vegetables with medium purine content such as mushrooms, asparagus, cauliflower or spinach, because plant purines do not increase the risk of gout like animal purines according to current evidence.
In particular, low-fat or fat-free milk are food groups that many studies have shown can help reduce uric acid levels and reduce the risk of gout attacks, so they can be supplemented daily if there are no contraindications.
Also according to Dr. Cong Danh, people with high uric acid do not need to completely abstain from red meat or seafood, but should eat in moderation in the overall healthy diet.
There are currently no international recommendations stipulating a fixed level such as 150 g of meat per day. It is important to limit foods high in purines, especially when eaten regularly or in large quantities.
During a period of acute gout attack, you should minimize foods that are very rich in purines such as: animal organs (liver, kidneys, brain, intestines...); broth, thick broth or bone broth; sardines, anchovies, herring, mackerel, mussels, scallops.
Many people think that protein-free soft drinks are safe, but sugary drinks, especially those containing high-fructose corn syrup or many added sugars, can increase uric acid production in the body and increase the risk of gout attacks.
Therefore, reducing soft drinks, milk tea and sugary drinks is much more beneficial than just focusing on abstaining from meat and fish.
