Red Net Moment, March 16th (Correspondent Shi Jing) Recently, 82-year-old Huang Lao was hospitalized in the 17th Ward of the Geriatrics Department of the Third Hospital of Changsha City. The mood was a little low, and the attentive doctor in charge immediately asked the reason after finding it.
Huang Lao expressed his troubles: The old man is usually addicted to vinegar, and he likes to add “soul seasoning”-vinegar when cooking or serving noodles to improve the taste, but recently because of repeated pain in his right ankle, When Huang Lao checked in the hospital, he found that the blood uric acid exceeded the standard, and then he was diagnosed with hyperuricemia.
“Uric acid is so high that I can’t eat sour food anymore, and I can’t eat vinegar anymore!” Huang Lao was troubled because he couldn’t be jealous anymore. After hearing this, the doctor in charge hurriedly told: “Old man, you can rest assured, this ‘sour’ is not that ‘sour’!”
Li Shundong, director of the Seventeen Ward of the Department of Geriatrics, introduced that the sour taste of vinegar is mainly due to its sourness. It contains acetic acid. A moderate amount of acetic acid has the functions of decomposing excess fat and protein in the body, softening blood vessels, and promoting blood circulation.
Hyperuricemia is a metabolic abnormal syndrome caused by purine metabolism disorder. Purine is a component that participates in the composition of cell nucleus. After purine is oxidized, it will form uric acid. Therefore, it is generally through the level of uric acid to understand whether the body’s purine metabolism is disordered. Regardless of gender, hyperuricemia can be diagnosed when the fasting blood uric acid level is greater than 420 μmol/L on two different days.
Hyperuricemia can cause gout and cause joint damage; it is an independent risk factor for cardiovascular diseases such as hypertension, atherosclerosis, heart failure, and ischemic heart disease; it can lead to gouty nephropathy , kidney stones, etc., causing damage to the kidneys; it will also aggravate or cause diabetes, obesity and hyperlipidemia.
Therefore, patients with hyperuricemia should receive regular diagnosis and treatment, maintain a healthy lifestyle, and regularly screen and monitor target organ damage to control the blood uric acid level within an ideal range.
Li Shundong said that the way to control blood uric acid is not to not eat sour food, but to follow the following seven principles of diet and exercise:
Drink more milk: Adequate intake of protein, you can drink milk and dairy products, especially skim milk and low-calorie yogurt are recommended.
Drink less sugar:Drink less or no fructose-rich beverages, such as sugar-sweetened fruit juices, freshly squeezed fruit juices, sodas with high fructose corn syrup, beverages, etc. Excessive intake of fructose can also increase the production of uric acid.
Purine restriction:Restrict the consumption of high-purine foods, such as animal offal (heart, liver, kidney, brain), clams, crabs, oysters, sardines, yeast, etc. Meat, fish, shrimp, peas and other low-purine foods should be eaten in moderation. Non-legume vegetables, fruits, milk, eggs do not contain purines and are encouraged to eat.
Drink more water: Those with normal heart and kidney function are encouraged to drink more water. It is recommended to drink 2000-3000 ml of water per day, and maintain a daily urine output of more than 1500 ml to facilitate the excretion of uric acid.
Quit smoking and alcohol:Alcohol can increase the production of uric acid, reduce the excretion of uric acid and have a significant effect on uric acid production. Alcohol intake should be limited, and rice wine, beer and white wine should not be consumed, and red wine should be moderated .
Weight loss:Obesity increases the risk of developing gout, and weight loss can effectively reduce blood uric acid levels. Weight control is recommended to be within the normal range.
Exercise regularly:Encourage to adhere to moderate exercise, it is recommended to do at least 150 minutes per week (30 minutes/day × 5 days/week), and control the heart rate during exercise (220-age ) × (50% to 70%) of moderate-intensity aerobic exercise. Avoid strenuous exercise to avoid the risk of inducing gout.