Gout is a form of arthritis that results from metabolic disorders that increase blood acidity levels, causing the deposition and accumulation of sodium urate or uric acid crystals in joints. This condition causes symptoms such as pain, swelling, redness, and heat in the affected joints, which can lead to joint deformity or stiffness. Gout often presents in exacerbations and can become chronic over time.
Individuals with gout should avoid certain foods in their diet to minimize the risk of flare-ups. Duck meat belongs to the medium purine content food group but should be consumed in moderation. A 100g serving of lean duck meat contains about 128mg of purines. Patients with gout should choose lean duck meat and avoid organ meats, skin, and fat. Steaming or boiling duck meat is recommended instead of frying or stir-frying dishes high in oil and fat. Avoid using extra water when boiling or stewing duck bones as it increases purine content beyond safe limits. Combining duck meat with other high-purine and protein-rich meats such as chicken, beef, and pork should also be avoided.
A balanced diet that includes duck meat can provide various health benefits such as protein, vitamins (B6, B12, D), minerals (calcium, iron, phosphorus, potassium
