What vegetables can lower uric acid levels when eating high uric acid

Eating vegetables such as broccoli, cucumber, celery, winter melon, and cabbage in moderation can help regulate uric acid levels when uric acid is high. High uric acid may be related to abnormal purine metabolism, improper diet, and other factors, usually manifested as joint pain, swelling, and other symptoms. It is recommended to seek medical attention promptly, adjust diet under the guidance of a doctor, and cooperate with medication treatment.

1. broccoli

broccoli is rich in vitamin C and dietary fiber, which helps promote uric acid excretion. Its purine content is relatively low, making it suitable for daily consumption by people with high uric acid levels. The isothiocyanates in broccoli also have anti-inflammatory effects and can alleviate joint discomfort caused by gout. It is recommended to blanch and then stir fry or stir fry, avoiding high oil and high salt cooking methods.

2. Cucumber

Cucumber has a water content of over 95%, which can effectively dilute urine and promote uric acid excretion. The silicates in cucumber skin help maintain joint health, and patients with high uric acid levels can consume them skin on. Cucumber is a low purine alkaline food that helps regulate the acid-base balance in the body. It can be sliced raw or juiced for consumption, with a recommended daily intake of 200-300 grams.

III. Celery

Celery is rich in potassium and apigenin, which can inhibit uric acid production and increase excretion. The volatile oil components in its stems and leaves have diuretic effects and are suitable for consumption during the period of gout relief. Celery is a low calorie, high fiber vegetable that helps control weight and reduce uric acid synthesis. Suggest cutting and stir frying or stewing with lilies.

Fourthly, winter melon

Winter melon has significant diuretic effects, and the cucurbitacin it contains can promote the excretion of uric acid with urine. It has a high water content and almost no purine, making it an ideal ingredient for patients with high uric acid levels. Winter melon skin and seeds contain more active ingredients, it is recommended to boil them together in soup for consumption. In summer, winter melon can be used with job's tears to make porridge to enhance the dehumidification effect.

V. Cabbage

Cabbage is rich in vitamin K and calcium, which can improve bone damage caused by uric acid crystallization. The indole compounds it contains can regulate the activity of purine metabolizing enzymes and reduce endogenous uric acid production. Cabbage belongs to the cruciferous vegetable family and has dual antioxidant and anti-inflammatory effects. It is recommended to choose fresh and tender leaves for cold mixing or quick stir frying. People with high uric acid levels should maintain a daily water intake of at least 2000 milliliters and prioritize plain water or light tea. Limit the intake of high purine foods such as animal organs and seafood, and avoid drinking alcohol and sugary drinks. Engage in 3-5 low-intensity aerobic exercises such as swimming, cycling, etc. per week to control weight within the normal range. Regularly monitor blood uric acid levels, and seek timely medical attention from a rheumatology and immunology department if joint redness, swelling, heat, and pain occur.