Often gout in summer? Suggestion: Do two less things and touch three less foods to stabilize uric acid.

After dark, the temperature rose a lot. Presumably nothing serious happened, and no one wanted to run outside.

But in this weather, there are many gout patients in the hospital, much more than in other seasons. An experienced doctor said: Don't be surprised. This is often the case in summer.

Summer is the "dangerous period" of gout. Many people have frequent gout attacks in summer. In fact, in addition to the influence of high temperature, it is also related to people's neglect of daily diet and rest in summer.

1, stay up late

Nowadays, staying up late has become a very common behavior, especially in summer. Few people can go to bed early in hot and dry weather.

If you stay up late for a long time, there will be endocrine disorders, and the internal environment will be disordered slowly, which will affect the normal metabolic rate, lead to a large accumulation of toxins and garbage in the body, and also affect the excretion of uric acid.

Therefore, once the uric acid content exceeds the standard, it is easy to induce gout.

2, sedentary

Many people don't want to exercise in summer, because they tend to sweat when exercising, and like to stay in air-conditioned rooms or blow fans.

Long-term sedentary is not conducive to the metabolism of uric acid in the body, which slowly leads to excessive uric acid in the body and easily induces gout.

In addition, air-conditioned rooms are not suitable for gout patients. Patients with gout are exposed to low temperature for a long time, which easily leads to the crystallization of uric acid, and a large amount of uric acid is deposited on the joints, so the joints are more prone to inflammation, redness and pain.

And long-term sedentary 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 of frozen beer, but gout patients should avoid frozen beer, because beer is mainly brewed by malt fermentation, and drinking beer will lead to an increase in uric acid value and trigger gout attacks.

Not only beer, but also liquor has a very high alcohol content, which will also increase blood uric acid after drinking, so it is best for gout patients to drink less or not, so as not to aggravate gout.

2. Outdoor barbecue

Summer is a good time for barbecue, especially in the evening, when there is a slight breeze blowing, eating barbecue and drinking beer at the barbecue stall, and sitting around with friends for three to five days is very comfortable.

However, many ingredients used for barbecue are also high-purity foods, such as mutton kebabs, beef, chicken wings, chicken hearts, chicken gizzards, ham sausages, squid, shrimp and scallops, which are not suitable for gout patients.

3. seafood

Summer is a good season to eat seafood, and the shadow of seafood is indispensable in night markets, food stalls and barbecue stalls. Seafood is delicious for normal people, but it is somewhat comparable to "poison" for gout patients.

Such as shellfish, lobster, fish eggs, shrimp, hairtail, snakehead, pomfret, sardine, mackerel, mussel and so on. Because of the high purine content in these seafood, gout patients should try to avoid eating them.

1, moderate exercise, weight control

Even in summer, aerobic exercise, such as jogging, cycling, yoga, swimming, etc., should be carried out properly, which will help strengthen the metabolism of the human body and accelerate the excretion of uric acid.

Exercise can be controlled for about 30 minutes, and don't make your body too tired.

Moderate exercise also helps to control weight. Obesity is one of the risk factors for many diseases, including gout.

If the body is too obese, it will lead to the accumulation of a lot of fat in the body, which will affect people's normal metabolic rate and blood circulation, and will also affect the excretion of uric acid, which is easy to induce gout.

2. Pay attention to hydration and promote metabolism.

When the weather is hot in summer, the human body will sweat more than usual, leading to an increase in blood concentration. If there is no water supplement, uric acid will be higher and higher, which is easy to cause gout.

Therefore, gout patients should replenish plenty of water in summer. For example, the amount of drinking water is about 2000 ml, which can be appropriately increased to 2500 ml.

Don't drink too much water at one time, but drink it slowly in several times. In addition to boiled water, you can also try to soak small plants in water, and the effect will be better.

Chrysanthemum morifolium is a kind of medicinal and edible plant, which is recorded in Pharmacopoeia and has high medicinal value. Soaking chrysanthemum leaves in water can induce diuresis and reduce swelling, regulate endocrine, excrete uric acid and prevent gout.

Modern pharmacological research shows that the effective substances of chrysanthemum can inhibit the action of enzymes in the process of uric acid synthesis and reduce the synthesis of uric acid. In addition, Chrysanthemum morifolium can also improve hyperuricemia and abdominal obesity caused by high purine diet, and play a comprehensive regulatory role in the body.

3, control diet, low purine is the best

Gout patients must avoid purine intake. If you take too much purine, it will aggravate your condition. In acute gout, the intake of purine should be controlled within 150 mg per day.

Purine content of common foods: Category I, foods with high purine content (purine content per 1000- 1000mg in food).

Liver, kidney, pancreas, heart, brain, minced meat, gravy, broth, mackerel, anchovies, sardines, fish eggs, shrimps, mussels, geese, spotted chickens, stone chickens and yeast.

Category II, foods with moderate purine content (75-100 mg of purine per100 g of food).

Fish: carp, cod, halibut, perch, pike, shellfish, eel and eel;

Meat: smoked ham, pork, beef, beef tongue, veal, rabbit and venison;

Birds: ducks, pigeons, quails, pheasants, turkeys.

Category III: Foods containing less purine (75mg of purine per100g of food).

Fish and crab: herring, herring, salmon, shad, tuna, whitebait, lobster, crab and oyster;

Meat: ham, mutton, beef soup, chicken, bacon;

Cereals: cereals, bread, coarse grains;

Vegetables: asparagus, green beans, peas, kidney beans, spinach, mushrooms, thousand beans and tofu.