Gout, a traditional "geriatric disease", is now showing a significant high incidence among young people. Recently, many netizens have posted videos claiming that "taste forming nucleotide disodium is a killer that causes high uric acid levels and younger gout". The food additives that originally existed "quietly" in many seasonings have been pushed to the forefront. Does it really have such great 'killing power'? The reporter interviewed Zhou Tong, the director of the nutrition department at Nanjing BenQ Hospital, and learned that it is unscientific to talk about risks without considering the dosage. Currently, there is not enough research evidence to suggest that the normal addition of flavored nucleotide disodium in food can lead to gout or significantly increase the risk of gout. In China's "Food Additive Usage Standards", disodium nucleotides are allowed to be legally used as food additives and are widely used in soy sauce, oyster sauce, chicken essence, compound seasonings, and various convenience foods. Although theoretically it can indirectly affect uric acid levels by increasing purine metabolism, its addition in food is very limited. For example, the oyster sauce we commonly use contains only about 1 milligram of purine in 5 milliliters of oyster sauce, which is actually very low. Director Zhou Tong gave an example that under normal and compliant use, the purine load caused by the intake of flavored nucleotide disodium through seasonings has a far less impact on blood uric acid levels than a high purine meal (such as animal organs, thick meat soup, some seafood, etc.). The claim that "additives cause gout to become younger" is too simplistic and lacks sufficient evidence in the opinion of Director Zhou Tong. Young people have a high incidence of gout, which is closely related to genetics, poor dietary structure (long-term intake of high purine foods), obesity, alcohol consumption (especially beer), and other factors. The key to preventing hyperuricemia and gout is also to establish a scientific lifestyle, rather than simply fearing a certain seasoning ingredient. Regarding the prevention and treatment of gout, Director Zhou Tong also gave specific suggestions: 1. Adjust dietary structure: strictly limit the intake of high purine foods, mainly including animal organs, some shelled seafood (such as oysters, clams, dried scallops, etc.), thick meat soup, hot pot soup, etc. At the same time, alcohol intake should be restricted. 2. Control weight, but avoid losing weight too quickly: Obesity is an important risk factor for gout. For overweight or obese young people, their weight should be gradually controlled within the standard range. Director Zhou Tong specifically reminds young people with hyperuricemia not to lose weight too quickly, as rapid weight loss may lead to an increase in ketones in the body, competitively inhibiting uric acid excretion and potentially triggering acute attacks of gout. 3. Ensure adequate drinking water: For individuals with normal heart and kidney function, it is recommended to drink at least 2000 milliliters of water per day to promote the excretion of uric acid through urine. 4. Regular exercise: Persisting in moderate aerobic exercise, such as brisk walking, swimming, cycling, etc., can help control weight and improve metabolism. 5. Regular monitoring: High risk individuals with a family history of gout, obesity, alcoholism, or poor dietary habits should have their blood uric acid levels checked regularly. (New Society)