When uric acid levels in the blood increase, it can crystallize into urate salt in the joints, causing inflammation and pain. This is a typical symptom of gout.
Therefore, controlling the amount of purines from the diet is an important strategy to help reduce the risk of recurrence and progression of gout.
According to research, foods low in purines are defined as foods with a purine content of less than 100 mg/100g of food. These food groups not only help maintain stable uric acid levels but also provide adequate nutrition.
To control uric acid, especially in people with gout, you can refer to the following foods:
Fresh vegetables: Most green vegetables such as spinach, cabbage, carrots, pumpkin, cucumber... are very low in purines. In particular, fruits rich in vitamin C such as oranges, guava, kiwi are said to help reduce uric acid in the blood,
Whole grains and concentrated starches: Brown rice, oats, sweet potatoes are a rich source of energy, low in purines, and rich in fiber, helping to excrete uric acid through the digestive system.
Eggs, tofu, unsalted nuts: These are good sources of protein, low in purines, suitable to replace red meat in the diet of gout patients.
Water and water-rich fruits: Drinking enough water and eating fruits such as watermelon, pear, and apple not only helps eliminate uric acid but also limits the risk of urate crystallization.
