Page 178 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

5. Diet for People with Gout
Gout is caused by the disorder of purine metabolism, leading
to an excessive deposition of uric acid in the joint area, resulting in
inflammation, swelling and pain. Depending on the patient’s condition,
doctors may prescribe medication to lower the blood uric acid level. At
the same time, patients should also avoid foods that are high in purine
content. When the condition is under control, patients with gout still
need to control their diet by limiting the intake of foods that may trigger
gouty arthritis attack.
The dietary principles and cooking tips for preventing the
recurrence of gout are outlined below. Readers can learn how to
choose ingredients and build their cooking skills for a diversified diet.

Dietary principles for preventing the recurrence of gout

• Maintain an optimal body weight.

• Select foods from different food groups in appropriate portions, as
recommended by the Healthy Eating Food Pyramid.

• Eat regular meals and consistent portions. Do not skip meals or
overeat.
• Avoid purine-rich foods, such as offal (including liver, intestines and
gizzards), sardines, eels, dried fish and dried scallops.
• Opt for lean meats over high-fat canned meats, meat gravy and
concentrated meat stock. Select proper portion sizes of meats and
seafood, as recommended by the Healthy Eating Food Pyramid (5 to
6 taels daily).
• Soybeans and their products (e.g. bean curd, dried bean curd),
and some vegetables (e.g. spinach, asparagus, cauliflowers, green

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