Does gout occur frequently in summer? Advice: Do two less things, eat less three foods, and stabilize uric acid
After entering the ambush, the temperature rose a lot. It must be that nothing serious happened and no one wanted to run outside.
But in such weather, there is an endless stream of gout patients in the hospital, many more than in other seasons. Don’t be surprised, experienced doctors say that this is a common occurrence in summer.
Summer is the "dangerous period" for gout. In summer, many people suffer from frequent gout attacks. In addition to the impact of high temperature, in the final analysis, it is because people do not pay much attention to their daily diet and rest in summer. related.
1. Staying up late
Nowadays, staying up late has become a very common behavior, especially in summer. In the hot weather, few people can go to bed early.
If you stay up late for a long time, endocrine disorders will occur, and the internal environment will gradually become disordered, affecting the normal metabolic rate, causing the body to accumulate a large amount of toxins and garbage, and also affecting the excretion of uric acid. .
Therefore, once the uric acid content exceeds the standard, it is easy to induce gout.
2. Sedentary for a long time
Many people don’t want to exercise in the summer because the body tends to sweat during exercise. They prefer to stay in an air-conditioned room or blow a fan. .
Long-term sitting is not conducive to the metabolism of uric acid in the body. Over time, it is easy to cause excessive uric acid in the body, which can easily induce gout.
In addition, air-conditioned rooms are not suitable for gout patients. Gout patients are exposed to low temperatures for a long time, which can easily lead to the formation of uric acid crystals, and a large amount of them are deposited in the joints, so the joints are more likely to become inflamed, red, swollen and painful.
Moreover, long-term sitting will also reduce the body's resistance and immunity, which is not conducive to the prevention of gout.
1. Wine
Summer is the best-selling season for ice beer, but gout patients should avoid ice beer because beer is mainly fermented and brewed from malt. People with gout Drinking beer will increase uric acid levels and cause gout attacks.
Not only beer, but also liquor has a very high alcohol content. Drinking it will also increase blood uric acid. Therefore, it is best for gout patients to drink less or not to drink to avoid aggravating gout.
2. Barbecue
Summer is a good time for barbecue, especially at night, when there is a slight breeze, you can eat barbecue and drink beer at the barbecue stall, and sit around with friends and have fun It was so pleasant to laugh and talk.
However, many of the ingredients used for barbecue are also high-purine foods, such as mutton skewers, beef, chicken wings, chicken hearts, chicken gizzards, ham sausages, squid, shrimps, scallops, etc., which are not suitable for gout patients.
3. Seafood
Summer is a good season for eating seafood. Night markets, food stalls, and barbecue stalls are all indispensable for seafood. Seafood is "delicacy" to normal people, but some are like "poison" to gout patients.
For example, shellfish, lobster, fish roe, shrimp, hairtail, black fish, pomfret, sardines, mackerel, mussels, etc. Because the purine content in these seafood is very high, gout patients should Try to avoid eating it.
1. Exercise appropriately and control your weight
Even in summer, you should do appropriate aerobic exercise, such as jogging, cycling, yoga, swimming and other exercises to help strengthen your body. The body's metabolism accelerates the excretion of uric acid.
When exercising, you can control it to about 30 minutes and don’t let your body get too tired.
Moderate exercise can also help control weight, and obesity is one of the risk factors for many diseases, including gout.
If the body is too obese, it will cause the body to accumulate a large amount of fat, which will affect the person's normal metabolic rate and blood circulation, and also affect the excretion of uric acid, which can easily induce gout.
2. Pay attention to hydration and promote metabolism
The weather is relatively hot in summer, so the human body will sweat more than usual, leading to an increase in blood concentration. If water is not replenished, uric acid will also It will become higher and higher, easily causing gout.
Therefore, gout patients should replenish a lot of water in summer. For example, the usual water intake is about 2000 ml, which can be appropriately increased to 2500 ml.
When drinking water, do not drink too much at one time, but divide it into several times and drink slowly. In addition to boiled water, you can also try soaking small plants in water, which will have better results.
Blue chrysanthemum leaf is a plant with both medicinal and food uses. It is included in the "Pharmacopoeia" and has high medicinal value. Drinking blue chrysanthemum leaves soaked in water can diuretic and reduce swelling, regulate the body's endocrine system, excrete uric acid, and prevent gout.
Modern pharmacological research shows that the effective substances in blue chrysanthemum leaves can inhibit the action of enzymes in the synthesis of uric acid and reduce the synthesis of uric acid. In addition, blue chrysanthemum leaves can also improve hyperuricemia and abdominal obesity caused by a high-purine diet, and play a role in comprehensively regulating the body.
3. Control your diet, low purine is the best
People suffering from gout must avoid the intake of purine. If the purine intake is too much, it will aggravate the condition. In the acute phase of gout, purine intake should be controlled within 150 mg per day.
Purine content of common foods: Category 1, foods high in purine (containing 100-1000 mg of purine per 100g of food)
Liver, kidney, pancreas, heart, brain, meat fillings , gravy, broth, mackerel, anchovy, sardines, roe, shrimp, mussels, goose, spotted chicken, chukka, yeast.
Category 2, foods with moderate purine content (containing 75-100 mg of purine per 100g of food)
Fish: carp, cod, halibut, bass, barracuda, shellfish , eel and eel;
Meat: prosciutto, pork, beef, ox tongue, veal, rabbit, venison;
Poultry: duck, pigeon, quail, Pheasants, turkeys.
Category 3, foods containing less purine (75mg of purine per 100g of food)
Fish and crabs: herring, herring, salmon, anchovies, tuna, white fish, Lobster, crab, oyster;
Meat: ham, lamb, beef soup, chicken, bacon;
Grain: cereal, bread, whole grains;
Vegetables : Asparagus, green beans, green beans, peas, beans, spinach, mushrooms, beans, tofu.