Are You A Padang Fan? It's Mandatory To Know, It Turns Out That The Purin Content Is High Enough So That It Triggers North Sumatra

Professor of the Faculty of Agriculture Technology, Andalas University (Unand) Padang Prof Rina Yenrina (Antara/HO-Unand)

PADANG - Professor of the Faculty of Agricultural Technology, Andalas University (Unand) Padang Rina Yenrina revealed that a number of Padang cuisine has high purletion levels so that it can trigger gout or hyperurisemia. "Mitang's signature period generally contains high protein, this is suspected to increase the purin which causes excess blood acid levels," he said in Padang, as reported by Antara, Monday, September 19. Rina Yenrina is appointed as a permanent professor in the field of Food Technology and Gizi Unand with a scientific oration "Contrary of Hyperurisemia and Arthristis Gout by Limiting Consumption High Purine Foods and the Ancient Content of West Sumatra Typical". Purin comes from food ingredients consumed, which serve as a form of nucleic acid with nucleotide pirimidin to help the metabolism of nutrients in the body. However, according to him, if humans consume food ingredients that contain high purslane, they will produce high uric acid in the blood. "If it exceeds the soluble power, a gout crystal will be formed called tofi, then it settles in the joint space, triggering arthritis," he said. The prevalence of uric acid-induced diseases in Indonesia in people under 34 years of age reaches 32 percent and is over 34 years of age as much as 68 percent. Meanwhile, in West Sumatra, the prevalence of joint disease in 2013 reached 12.7 percent, even the Padang Health Office revealed that 10 most diseases were included in uric acid. Based on the research he did, Padang cuisine which has a high purletion rate, namely gulai tambunsu or intestines, padeh pangoek, fried villages, rendang chicken, grilled fish and meat rendang. Then Padang cuisine with moderate purletion levels is samba lado tikanak, anyang, chicken fried balayo, kalo cow, pangok masin fish, sugary tauco, kasi creng, lambok cayenne, beef liver sugar, brown chicken seasoning, brain sugar, meat and grilled chicken padeh. Meanwhile, low purletion levels are pop chicken, sugary chicken and brown sugar. He revealed that in the proportion of the intestines ortambunsu weighing 190 grams, there were 547.66 milligrams of purin, 274.75 milligrams of padeh sprinkler and 242.11 milligrams of timbuberine friedfronts. Therefore, one way to reduce the risk of gout disease is to adjust the consumption of foods that contain high purin by reducing or avoiding it.