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                                                                     痛風病人之飲食調養

                                                                                      李應紹博士

 

              痛風是因尿酸積聚(高尿酸血症),結晶沈澱於關節或其他組織而引起的疾病。尿酸是體內「普林」

(細胞核核酸成分)代謝的最後產物。故痛風病人除了多喝水(幫助尿酸排泄)及避免暴飲暴食,喝酒,

油炸食物外,亦應避免高普林食物如肉類,內臟,豆類,海產,菇,高湯和酒等。

 

              下圖是痛風病人必須注意的飲食表:-

食物               低普林食物                    中普林食物                     高普林食物

五轂                五轂類

 

肉、蛋類         蛋                               雞,豬,牛,羊肉               內臟

 

魚類                 海參,海蜇皮             魚,鱔,鰻,蝦,              虱目魚,吳郭魚,

                                                              蟹,  鮑魚,魚翅                   白帶魚,鯊魚,沙丁魚,

                                                                                                            蚌蛤,干貝,小魚乾

 

豆類                                                     豆腐,豆乾,豆漿,           黄豆,發芽豆類

                                                            綠豆,紅豆,黑豆

 

蔬菜                 一般蔬菜                   青江菜,茼蒿菜,                 豆苗,黄豆芽,

                                                            四季豆,豌豆,菇,           蘆筍,紫菜,香菇

                                                            海帶,筍,金針,

                                                            銀耳, 蒜,九層塔

 

水果                 一般水果

 

油脂                動植物油,瓜子               花生,腰果