According to PMC, people who skip breakfast have a higher rate of uric acid increase of about 22% compared to people who eat breakfast regularly, regardless of factors such as age, accompanying health conditions or lifestyle.
This suggests that a regular breakfast can play a protective role in controlling uric acid and is part of a healthy eating model that helps reduce metabolic risks.
Breakfast is the time when the body transitions from a "fasting regimen" overnight to an "active regimen". A suitable nutritional choice can stabilize blood sugar, insulin and reduce pressure on the kidneys in filtering and excreting uric acid - three key factors in controlling hyperuricemia.
Modern nutrition studies, such as systematic analysis of diet and uric acid in the Journal of Health, Population and Nutrition, emphasize that a diet low in purines, rich in plant foods, low in refined sugar and rich in fiber can help reduce uric levels and accompanying chronic inflammatory levels.
Whole grains (oatmeal, whole wheat) provide fiber, slow down sugar absorption and limit insulin increase, a factor related to reduced uric secretion in the kidneys.
A bowl of oatmeal with fresh fruit (bananas, cherry blossoms, apples) is a breakfast model that is both energy-rich and low in purines.
Model breakfast menu for people after 50 years old:
A bowl of oatmeal + fat-free milk + banana slices or strawberries, helps to be rich in fiber, low in purines, and supports blood sugar stabilization.
Sugar-free yogurt + fresh fruits (oranges, kiwis) + a little chia seeds - with vitamin C and omega-3 supplements.
Whole bread + boiled eggs + fresh vegetables - provide protein and fiber without too much purine.
Green tea or black coffee (free of sugar) - green tea contains anti-inflammatory polyphenols, coffee has been linked by some studies to reduce the risk of gout; but should be considered for people with sensitive stomachs.
People after the age of 50 often have high blood pressure, diabetes, or reduced kidney function, so it is necessary to adjust the diet to suit the accompanying medical conditions, and coordinate with a doctor or nutritionist to optimize breakfast.
