How to avoid foods such as vegetables and fruits when uric acid is high

Patients with high uric acid levels need to strictly control their intake of high purine foods. The list of taboos mainly includes animal organs, seafood, thick meat soup, soy products, asparagus, mushrooms, and other high purine vegetables and fruits. The key to controlling uric acid is to reduce purine intake and promote uric acid excretion. Dietary adjustments should be accompanied by a daily water intake of at least 2000 milliliters.

1. Animal organs:

Pig liver, chicken gizzard, duck intestine and other animal organs with purine content exceeding 300mg/100g belong to extremely high purine foods. After metabolism, this type of food produces a large amount of uric acid, which can easily trigger acute attacks of gout. It is recommended to completely avoid consumption and choose high-quality low purine protein alternatives such as eggs and milk.

2. Seafood products:

Purine content of sardine, anchovies, hairtail and other sea fish and shellfish reaches 150-300mg/100g. During the acute attack period, strict fasting should be implemented, and during the remission period, the weekly intake should not exceed 100 grams. It is more recommended to choose low purine seafood such as sea cucumber and jellyfish skin to supplement protein.

3. Thick Meat Soup: During the stewing process, 70% of purine will dissolve into the soup, and the purine concentration in the bottom of aged and hot pot soup can reach 500mg/100ml. It is recommended to discard soup and eat meat. Blanching meat before cooking can reduce purines by 40%. Daily cooking mainly involves steaming and cold mixing.

4. Specific vegetables:

Vegetables such as asparagus, seaweed, and shiitake mushrooms have a purine content of 50-150mg/100g. Although they are plant-based purines, they still need to be controlled. Spinach and bamboo shoots with high oxalic acid content may affect uric acid excretion. The recommended daily vegetable intake is 300-500 grams, with priority given to low purine varieties such as winter melon, cucumber, and tomato. 5. High sugar fruits: Tropical fruits such as lychee, longan, and mango have high fructose content, and fructose metabolism can inhibit uric acid excretion. Daily fruit intake should be controlled at 200-350 grams, preferably fruits rich in vitamin C such as cherries, strawberries, lemons, etc. Vitamin C can promote uric acid dissolution.

In addition to strict dietary restrictions, it is recommended that patients with high uric acid maintain 30 minutes of aerobic exercise such as swimming and cycling daily, and pay attention to replenishing water during exercise to avoid joint damage. Cooking methods often use steaming and stewing to avoid frying and grilling. Moderate consumption of soda water can alkalize urine, but those with hypertension need to control sodium intake. Regularly monitor blood uric acid levels, with an ideal value controlled below 360 μ mol/L. For patients with gouty stones, it is recommended to control them below 300 μ mol/L. If uric acid levels remain high after 3-6 months of dietary control, medication treatment should be carried out under the guidance of a rheumatologist and immunologist.