Uric acid is the final product of purine metabolism - a compound found in many foods, especially red meat, seafood, and organs. When uric acid levels in the blood increase, the risk of gout and kidney stones also increases.
Therefore, a reasonable diet, especially choosing meats with low purines such as white meat, plays an important role in supporting uric acid excretion.
White meat, including poultry such as chicken, especially chicken breast, duck, goose and white fish such as anchovies, perch, basa fish, has low to medium purine content. When consumed in moderation, these meats do not increase excess uric acid levels, while providing high-quality protein to help maintain muscle health.
In particular, chicken breast ( without skin) is considered a part of white meat containing low purine content, on average about 130 mg purine/100g, significantly lower than beef with nearly 200 mg purine/100g or animal liver with over 300 mg purine/100g. People who consume mainly white meat have significantly lower uric acid levels than those who eat a lot of red meat.
In addition to its low purine content, white meat is also low in saturated fat, which helps reduce the risk of metabolic syndrome, which is a factor that promotes increased uric acid in the blood. In addition, white fish such as carp and perch also contain a lot of omega-3 to help fight inflammation - beneficial for people with gout.
However, although white meat is a better choice, people with high uric acid should still consume it in reasonable amounts, about 100150g/day, combined with drinking enough water and increasing green vegetables to support the process of excreting uric acid through the kidneys.
