High uric acid in the blood is a direct cause of gout and many other metabolic disorders. Therefore, diet plays a very important role in controlling uric acid levels.
Among the popular foods, pork is a familiar dish that housewives use a lot in their family meals. But not every housewife knows how to eat and process pork properly in terms of nutrition for people with high uric acid.
Pork is a rich source of protein, which helps maintain muscle, improve health and support the body's metabolic activities.
Compared to red meat such as beef or lamb, pork (especially lean meat) has a medium purine content. This means that if consumed reasonably, pork does not suddenly increase uric acid in the blood like foods high in purines (visceral membranes, seafood).
However, for people with high uric acid, eating pork needs to be controlled in terms of quantity and processing.
Eating too much pork, especially fatty meat or fried dishes, can increase the metabolic burden on the liver and kidneys, thereby hindering the process of uric acid excretion. Housewives also need to pay attention to processed pork products such as sausages, bacon or salted meat that are often high in saturated fat and salt, which are not beneficial for people with metabolic disorders.
If you choose the right meat and process it appropriately, pork still has a positive effect. Housewives should choose lean pork, processed by boiling or steaming. These processing methods provide the necessary protein without increasing too much purine.
Pork also contains B vitamins, especially vitamin B1, which helps support the nervous system and energy metabolism.
People with high uric acid do not need to completely abstain from pork but need to use it in moderation.
When regularly bringing pork into family meals, housewives should combine lean pork with many green vegetables, limiting fat will help both ensure nutrition and control uric acid levels well.
