WS/T 560-2017Dietary guide for hyperuricemia and gout patients (English PDF)

4.1 General principles

Should be based on the principle of individualization, establish a reasonable diet and a good lifestyle, and limit high-purine animal foods (common food purine Please refer to Appendix A for details on the content of pyridine. Control the ratio of energy and nutrient energy supply, maintain a healthy weight, cooperate with regular uric acid-lowering drug treatment, and regularly Monitoring follow-up.

4.2 Foods to avoid

Avoid eating carapaceous seafood such as liver and kidneys, shellfish, oysters and lobsters, and thick broths and gravies.

For patients with acute gout attacks, poor drug control, or chronic tophitic arthritis, alcoholic beverages should also be banned.

4.3 Recommended restricted food

4.3.1 Animal foods with high purine content, such as beef, mutton, and pork.

4.3.2 Fish food.

4.3.3 Foods containing more fructose and sucrose.

4.3.4 All kinds of alcoholic beverages, especially beer and distilled spirits (liquor). Men's overall alcohol consumption should not exceed 2 alcohol units per day.

Women should not exceed 1 alcohol unit/day (1 alcohol unit is approximately 14g of pure alcohol). 1 alcohol unit is equivalent to 12% ABV 145mL wine, 497mL ABV3.5% beer or 43mL ABV40% distilled wine.

4.4 Recommended food choices

4.4.1 For skimmed or low-fat milk and its products, 300 mL per day.

4.4.2 Eggs, 1 egg a day.

4.4.3 A sufficient amount of fresh vegetables should reach 500g or more per day.

4.4.4 Encourage the intake of low GI cereals.

4.4.5 Adequate drinking water (including tea and coffee, etc.), at least 2000 mL per day.

4.5 Weight management

Overweight or obese patients should slowly lose weight to reach and maintain a normal weight.

4.6 Eating habits

Establish good eating habits. Eat regularly and quantitatively or eat small and frequent meals. Do not overeating or eat a lot of meat in one meal. Use less thorns Exciting seasoning. Seafood, meat and high-purine plant foods can reduce the amount of purines by discarding the soup after cooking.

5.1 Energy

Energy intake is to achieve and maintain a normal body weight as the standard. It should be estimated based on the patient's gender, age, height, weight and physical activity.

Quantity demand. In the case of light physical activity level (such as sitting and working), people of normal weight should be given 25 kcal/kg~30kcal/kg energy daily, Underweight people are given 35kcal/kg energy daily, and overweight/obese people are given 20kcal/kg~25kcal/kg energy daily; during moderate physical activity Under normal conditions (such as electrician installation), people with normal weight are given 30 kcal/kg~35kcal/kg daily energy, and those with underweight are given 40kcal/kg daily Energy, 30kcal/kg energy per day for overweight/obese people; under heavy physical activity level (such as porters), normal weight people daily 40kcal/kg energy, 45 kcal/kg~50kcal/kg energy daily for underweight people, 35kcal/kg energy daily for overweight/obese people the amount.

5.2 Carbohydrates

The energy provided by carbohydrates accounts for 50% to 60% of the total energy. The intake of added sugar should be restricted. Choose low-GI foods. Encourage whole grains Food accounts for more than 30% of the daily staple food. The daily intake of dietary fiber reaches 25g-30g.

5.3 Protein

The dietary intake of protein is 1g/kg/d, and the energy provided accounts for 10% to 20% of the total energy. Recommended food sources are dairy products and eggs.

5.4 Fat

The energy provided by fat accounts for 20%-30% of the total energy of the whole day. Patients with obesity or metabolic syndrome should strictly limit the total daily fat intake the amount accounts for no more than 25% of the total daily energy, and saturated fatty acids account for no more than 10% of the total daily energy. Such as combined plasma low density lipoprotein cholesterol for those with elevated (>=2.59mmol/L), the intake of saturated fatty acids should be less than 7% of the total energy. Trans fatty acids should be less than 1% of total energy throughout the day.

The daily intake of linoleic acid and alpha-linolenic acid should account for 5% to 8% and 1% to 2% of the total daily energy, respectively. Daily intake of monounsaturated fatty acids the amount should account for 10% to 15% of the total energy.

Appendix A

(Informative appendix) Common food purine content Common animal food purine content, see Table A.1.