痛风患者如何选择饮食疗法？

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12 10月 2019

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Author : 伤口世界

原创：卢魁

痛风之痛:
尿酸盐在体内大量沉积形成结晶，体表、手脚关节部位会慢慢长出痛风石，时间长了会导致关节破坏、关节畸形，影响正常功能。尿酸盐长期沉积在肾脏，会引发痛风性肾病，严重的甚至导致尿毒症。

痛风患者还常伴发有高脂血血症、高血压、糖尿病及冠心病。痛风久治不愈、反复发作也会形成慢性伤口。一般人正常膳食每天摄人嘌呤600~1000毫克，痛风急性发作期摄人量应控制在150 毫克以内，缓解期也应遵循低嘌呤饮食。
食物嘌呤含量参考
嘌呤含量> 150 毫克/100克。动物内脏：肝、肾、脑、脾、肠；部分水产：带鱼、鲶鱼、鲢鱼、沙丁鱼、凤尾鱼、基围虾等。肉汤、鱼汤、海鲜火锅汤。
嘌呤含量在75-150毫克|100克。猪、牛、羊肉、鸡鸭等；鲈鱼、鲤鱼、鲫鱼、草鱼；螃蟹；黑豆、黄豆、绿豆等。
嘌呤含量在30-75毫克/100克。菠菜、芦笋、毛豆、豌豆、三文鱼、金枪鱼及豆浆、豆干、豆皮、腐竹、豆腐等。
嘌呤含量< 30毫克/100克。大白菜、土豆、芋头、白薯、木薯、番茄、茄子、冬瓜。部分杂粮：小米、荞麦、燕麦；葡萄、苹果、草莓；米饭、馒头等。

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