Can gout patients eat fish?

Gout is a common disease among middle-aged and elderly people. Gout patients need to pay attention to many issues in diet. They cannot eat some high-purine foods. Gout patients are best not to eat fish, otherwise it will aggravate the symptoms of gout.

Gout patients should not eat fish. Fish contains purine substances. If you have gout, it is caused by the disorder of purine metabolism in the body. The important manifestation is that the uric acid level in the blood is too high, which can cause a series of symptoms in the joints, connective tissues, kidneys and other parts of the body. Therefore, people with gout will aggravate their symptoms by eating fish.

Fish is a delicious dish that people like to eat, but if it is not processed properly, it will cause many diseases to people. Don't eat burnt fish. When fish is charred, more benzopyrene will be produced. It is a strong carcinogen and its toxicity is higher than aflatoxin.

In addition, fish meat is rich in protein. If the fish meat is burnt, the high-molecular protein will break down into low-molecular amino acids and can form mutagenic chemicals.

It is best to eat less salted fish. Scientists have long recognized that salted fish has a certain relationship with the occurrence of nasopharyngeal cancer. Studies have shown that eating salted fish is more carcinogenic to young children than to adults. The reason why salted fish can cause nasopharyngeal cancer is that some proteins in the fish will decompose into amines during the pickling process. Animal experiments also showed that mice that ate salted fish would develop cancer, while the control group that did not eat salted fish did not develop cancer.

Sardines, anchovies and other marine fish are high-purine foods and should be avoided.

Sardines have amazing nutritional value and are rich in phospholipids, namely OMEGA-3 fatty acids, protein and calcium. According to the website of the American Cardiovascular Association, this special fatty acid can reduce the production of triglycerides (harmful fatty acids that cause blood clots) and has the magical effect of gradually lowering blood pressure and slowing down the rate of atherosclerosis. However, it is a marine fish with high purine content, so it is not suitable for gout patients to eat.

Anchovies contain protein, fat, carbohydrates, calcium, phosphorus, iron and trace elements zinc and selenium. According to traditional Chinese medicine theory, anchovies are sweet, warm in nature, and belong to the spleen and liver meridians; they can replenish qi deficiency, strengthen the spleen and stomach, and promote blood circulation.

Pharmacological studies have found that the zinc contained in anchovy can increase the number of infection-resistant lymphocytes in the blood. Clinically, it has also been confirmed that anchovy is beneficial to the body's tolerance to chemotherapy.

It is suitable for those who are weak and have insufficient qi, and are malnourished; it is suitable for children; it is not suitable for those who have excessive dampness and heat, or suffer from scabies and itching; it is not suitable for patients; gout patients with high purine content in anchovies should not eat it.