Diet regulation is the basis of treatment of gouty arthritis, and gouty patients all know these rules: diet should be light, try to avoid high-purity food, regularly ration three meals a day, avoid overeating, quit smoking and drinking, etc. Recently, some studies have also found that high fructose diet can also induce the onset of gouty arthritis, so Dr. Liu often emphasizes that gouty patients should drink as little or no carbonated drinks, fruit juice drinks, milk tea drinks and so on as possible.
But there is one kind of food that gout patients often ignore, and that is our daily snacks, such as biscuits, bread, cakes and potato chips. Why does this food also affect the health of gout patients? Today I will tell you about the relationship between this food and gout disease.
A processed food usually contains the following contents on the nutrient composition table, and the related nutrients needed by gout patients every day can also be seen together:
There are also some foods that list sugar, dietary fiber and trans fat separately under carbohydrates, but there is no mandatory requirement. Different nutrients have different NRV%, and the form of "portion" is also different, such as per 100g, per 100ml or per bag, box, etc. We can have a look at the nutrient composition table of wafer biscuits:
The net content of this biscuit is 200g, which means that a whole packet of biscuits contains 4552KJ of energy, 9.2g of protein, 30g of fat, 128g of carbohydrate and 230mg of sodium. In other words, if you eat this whole bag of biscuits, it is equivalent to about 55% of your daily energy and 60% of your fat.
We're just looking at the nutrient list. From the nutritional composition of biscuits, we can first see whether they are high-fat foods. A simple way to judge whether a food belongs to high-fat food is to measure the proportion of calories produced by fat. Generally speaking, we recommend that the daily fat intake should not exceed 30% of the total calories, and it will be high-fat food. So what is the calorie ratio of this biscuit? 30 40KJ( 1g fat calories) /2276KJ, the calculated value is 52.72%, which is what we call high-fat food.
As Dr. Liu said at the beginning, gout patients need to avoid the intake of high-fat foods as much as possible, because fat will hinder the kidney from discharging uric acid; It is suggested that gout patients should take vegetable oil as the main ingredient. Of course, just judging that it is a high-fat food does not mean that you can't eat it, because snacks such as biscuits and bread all contain fat, but if you find cocoa butter substitutes, hydrogenated oils, shortening, etc. In the ingredient list, you need to be vigilant.
Knowing the nutrient composition table of processed food, today we will enter the key point, that is, why should we worry about the influence of biscuits, bread, cakes and other foods on gout patients?
First, let's look at the sodium content in biscuits, bread, cakes and other foods. According to China Residents' Balanced Diet Pagoda (20 16), it is suggested that the daily salt intake should be 6g. Gout patients especially need to pay attention to salt intake, because: sodium in salt can promote uric acid precipitation and affect uric acid excretion; Moreover, many gout patients suffer from hypertension at the same time, and salt control is also one of the links to prevent hypertension.
In the calculation of daily salt intake, we will pay attention to the sodium content in salt, monosodium glutamate, soy sauce, ketchup, pickles and cooked food products, but often ignore the sodium content in snacks. In fact, the salt in biscuits, bread and cakes is covered by sugar, which leads to our sense of taste being cheated.
Salt is one of the basic raw materials for making snacks, especially biscuits and bread. It mainly has the functions of seasoning, making flour products expand evenly, increasing gluten network structure and increasing elasticity. The sodium salt in these spots is called "invisible salt", and excessive intake is equivalent to eating a lot of salt. Let's take a look at a nutritional composition table of snacks:
In this snack, the sodium content is 4327mg/ 100g. According to 40% sodium and sodium chloride in salt, 1g sodium is converted into 2.5g salt, so the sodium content in the nutrition label multiplied by 2.5 is the salt content. We can see that the salt content of this French fries is 10g/ 100g, including.
We should know that excessive sodium salt may not only aggravate gout or hypertension, but also increase the risk of cardiovascular and cerebrovascular diseases, nephropathy and gastrointestinal diseases; If gout is complicated with hypertension or chronic gouty nephropathy, the harm of excessive salt intake is incalculable.
Dr. Liu suggested that gout patients should pay special attention to the sodium content in nutrition labels when eating snacks or flour products such as bread, biscuits, potato chips, cakes and instant noodles, especially related foods with sodium content exceeding 500mg/ 100g; In addition, avoid eating chicken essence, soy sauce, pickles, pickles, fermented bean curd, pickled mustard tuber, sweet noodle sauce, tomato sauce, cooked food, pickled food, barbecue and so on.
In addition to salt, monosaccharide is also a common ingredient in snacks such as bread, biscuits and cakes, but it is difficult to be reflected in the nutrient composition table, which can generally be seen in the ingredient list. Among monosaccharides, fructose, glucose, galactose, ribose, xylose and deoxyribose are the representatives. Disaccharide mainly refers to granulated sugar, sucrose, lactose and maltose.
Monosaccharide can't continue to decompose, and it is the smallest unit of sugar, so it is absorbed quickly. Glucose is absorbed and enters the blood as energy; However, fructose will not enter the blood after absorption, and most of it will be metabolized by the liver. At this time, a large amount of adenosine triphosphate (ATP) will be consumed, and a large amount of adenine acid (AMP) will be formed when a large amount of ATP is consumed rapidly. AMP will deamination to form hypoxanthine nucleotide, which will be gradually transformed into hypoxanthine and xanthine, and finally decomposed into uric acid.
That is to say, after excessive intake of fructose, a large amount of uric acid will be produced in the body, which will affect the purine content ingested from food; At the same time, fructose is not used as energy as glucose, but promotes the synthesis of neutral fat, so if fructose is ingested too much, it will also lead to metabolic syndrome such as obesity; In addition, fructose is not controlled by insulin and can be stored in the liver, which may lead to fatty liver.
High fructose syrup is a common fructose component in bread, biscuits, potato chips and cakes. High fructose corn syrup is processed from corn starch, and the glucose obtained by starch hydrolysis is "transformed". Under the action of glucose isomerase, the configuration of some glucose molecules changes, and after being converted into fructose, the mixture of glucose and fructose is "fructose syrup", also referred to as "fructose syrup". The metabolic process of high fructose syrup is not regulated by insulin and leptin. Even if you eat a lot, you won't feel full. It can also stimulate the brain to promote appetite and induce more food intake.
Fructose is often used in many foods because of its anti-crystallization, high solubility, strong fruit flavor, good water retention and anti-drying, easy fermentation and Maillard reaction, which can make bread, cake and other snack foods have special flavor and maintain the taste. Usually in these desserts, we can't see the specific usage. But we know that it can be found in ice cream, ordinary drinks, desserts, bread, cereals, breakfast cereals, biscuits and cakes.
20 1 1 The Epidemiology of Uric Acid and Fructose included in the National Library of the United States found that people who drink drinks containing fructose syrup five or six times a week have a higher probability of gout than normal people, while those who drink drinks containing fructose syrup twice a day have a higher probability of gout, up to 85%.
Dr. Liu suggested avoiding using high fructose corn syrup or food, and limiting the use of sucrose and sweetened desserts; While eating related foods, we should pay attention to fructose syrup, fructose and other related ingredients; Food without sweetness is not without fructose syrup. In some foods, the ratio of sodium to sugar is appropriate and not necessarily sweet. You can eat cakes containing non-nutritive sweeteners such as aspartame, stevioside and xylitol properly, but don't eat too much.
Gout patients often say, "Dr. Liu, I can't eat here or there." Do you want me to drink the northwest wind? "
I think after reading this article, you will have similar doubts: Dr. Liu, can't you eat bread, biscuits, cakes, pastries, instant noodles and potato chips? Can carbonated drinks, honey, functional drinks and milk tea be drunk?
Actually, it's not. In order to avoid uric acid rising or inducing acute gout attack, Dr. Liu's suggestion is to eat less or avoid eating. Of course, eating a bite of bread can't make uric acid soar, so the right amount is still more important; In other words, try to give priority to daily vegetables, low fructose fruits and boiled water, and eat pork, beef and mutton in moderation; Reduce the intake of snacks, especially pay attention to the ingredient list and nutrition list; Don't replace the staple food with snacks such as bread, biscuits and cakes. These foods are not suitable for long-term consumption.