In the Mediterranean diet, people often eat a lot of lentils, peas and beans to prevent cardiovascular diseases. Low-purine legumes such as chickpeas, kidney beans and peas can be used as protein substitutes.
The more lentils, beans, and peas you eat, the lower your risk of hyperuricemia. Green beans also do not increase your risk of hyperuricemia.
Soybean products also help prevent gout and high uric acid. When soybeans are processed into tofu, purines are greatly reduced. Therefore, you can eat tofu in moderation.
Different processing methods of bean products will have a big impact on their purine content. If water is needed during processing, some purines may be washed away. If there is fermentation, the genetic material of many small cells may increase, and the purine content may also increase.
Hyperuricemia patients can also eat an appropriate amount of beans, while completely avoiding alcohol, seafood, meat and fructose.
