What causes high uric acid levels in dietary therapy

High uric acid is mainly caused by abnormal purine metabolism, and dietary therapy can assist in regulating it by controlling the intake of high purine foods, increasing water intake, choosing alkaline foods, supplementing vitamin C, and limiting alcohol intake. Elevated uric acid levels are usually associated with imbalanced dietary structure, metabolic syndrome, decreased renal excretion function, genetic factors, drug effects, and other factors.

1. Control purine intake:

High purine foods such as animal organs, seafood, and concentrated meat soup can directly increase uric acid production. It is recommended to choose low purine foods such as eggs, milk, and most vegetables, with a daily purine intake controlled below 150 milligrams. During the acute attack period, it is necessary to strictly avoid high purine foods such as sardine and anchovies. 2. Increase water intake: Drinking 2000-3000 milliliters of water daily can promote uric acid excretion, preferably plain water, light tea, or lemon water. Adequate hydration can dilute urine concentration and reduce the risk of urate crystallization, but individuals with renal insufficiency should follow medical advice to control their water intake.

3. Choose alkaline foods:

Alkaline foods such as spinach, celery, bananas, etc. can neutralize uric acid and maintain the ideal range of urine pH between 6.2-6.8. Cherries contain anthocyanins that can inhibit uric acid synthesis. Consuming 15-20 cherries per day can help reduce blood uric acid levels.

4. Supplementing with Vitamin C:

Citrus fruits, colored peppers, and other foods rich in vitamin C can enhance uric acid solubility. Research shows that daily intake of 500 milligrams of vitamin C can reduce blood uric acid by 0.5 mg/dL, but excessive supplementation should be avoided to induce kidney stones.

5. Limit alcohol intake:

Alcohol metabolism competitively inhibits uric acid excretion, and beer containing purines and yeast is more likely to induce gout. It is recommended that men consume no more than 25 grams of alcohol per day and women no more than 15 grams. In the acute phase, complete abstinence from alcohol is necessary.

For those with long-term high uric acid levels, it is recommended to adopt the DASH diet pattern, increase intake of whole grains and low-fat dairy products, and engage in 150 minutes of moderate intensity exercise per week. Individuals with combined obesity should gradually lose weight to avoid rapid weight loss and uric acid fluctuations. Regularly monitor blood uric acid levels. If they remain above 540 μ mol/L or joint pain occurs, seek medical attention promptly for medication intervention. It is recommended to use steaming more and frying less for cooking. Meat can be blanched first to reduce purine content.