"What Foods Should Be Avoided and What Are the Dietary Restrictions for High Uric Acid Levels?"

High Uric Acid and Dietary Restrictions

Elevated uric acid levels, commonly referred to as hyperuricemia, are primarily caused by disorders in purine metabolism within the body. Specifically, male individuals with uric acid levels exceeding 420umol/l and females exceeding 360umol/l are diagnosed with hyperuricemia. Patients with hyperuricemia must avoid high-purine foods, as well as those high in sugar, fat, alcohol, and salt. The dietary restrictions are detailed below:

High-Purine Foods:

Foods such as pig liver, chicken intestines, fish, shrimps, crabs, spinach, mushrooms, asparagus, among others, contain high levels of purines. Patients should minimize or eliminate these foods from their diet to prevent an increase in uric acid levels.

High-Sugar and High-Fat Foods:

Hyperuricemia patients are prone to developing hypertension and hyperlipidemia. Therefore, it is recommended to avoid fatty meats, pizza, hamburgers, and other high-sugar, high-fat foods. Instead, opt for steaming, braising, and boiling methods that require less oil, thereby reducing fat intake and lowering the risk of complications.

Alcohol:

This includes beer, white spirits, wine, yellow rice wine, and all forms of alcoholic beverages. Consumption of alcohol adversely affects blood uric acid levels, and hence should be avoided.

High-Salt Foods:

Prolonged consumption of high-salt foods increases the burden on the kidneys, hindering the excretion of uric acid. Foods like sausages, salted fish, bacon, and pickles should be avoided.

It is essential to increase water intake, recommended to be over 1500ml daily, to facilitate uric acid excretion. Additionally, patients should engage in regular aerobic exercises to lose weight and improve overall metabolism. If symptoms persist, medical attention should be sought promptly, and medication should be administered under the guidance of a physician.