When uric acid levels in the blood increase, the body is at risk of gout and kidney problems.
Although chicken is a healthy source of protein and low in fat compared to red meat, it still contains a moderate amount of purines, especially in the skin and internal organs. Therefore, choosing the right way to prepare chicken is a key factor to avoid increasing uric acid in the body.
According to research, boiling or steaming chicken can significantly reduce purine content compared to methods such as frying, baking or stir-frying. Because purines in food can be dissolved in water, when boiled chicken, part of the purine will be released into the boiling water. Therefore, people at risk of increased uric acid should avoid using broth after boiling chicken.
In addition, chicken skin should be removed before processing because the skin contains a lot of fat and tends to retain purines higher than lean meat. Priority should be given to chicken breast - the part with the lowest purine content in chicken. Limit seasoning with many spices such as chili, pepper or industrial sauce, as this will affect the process of excreting uric acid.
To eat chicken without increasing uric acid, you should prepare chicken by boiling or steaming, removing skin, choosing breast part, limiting the use of boiled water.
Applying a reasonable cooking method will help diners still absorb enough nutrients from chicken without increasing the risk of diseases related to uric acid, especially gout.
