Beef: High purine content, easily increases uric acid
Beef belongs to the red meat group, with a relatively high purine content compared to many other foods. When consumed regularly or with a large portion, the body will have to convert this amount of purine into uric acid.
In addition, beef also contains a lot of saturated fat, which can slow down the process of uric acid excretion through the kidneys. This makes blood uric acid levels more likely to increase, especially in people with metabolic diseases.
Chicken: Less purines but should not be subjective when eating
Compared to beef, chicken, especially the breast, has a lower purine content, so it is often considered a safer option. However, this does not mean that you can eat comfortably without control.
Some parts such as chicken skin, chicken thighs or internal organs still contain significant amounts of purines. If processed in a fried and greasy way, chicken dishes can still negatively affect metabolism and increase uric acid.
Which type should you choose to limit increased uric acid?
Overall, chicken, especially lean meat and skinless meat, is a more suitable choice for people who need to control uric acid. However, the important principle is still to eat in moderation, and should not abuse any type of meat.
Besides, the processing method also plays an important role. You should prioritize boiling, steaming or pan-frying with little oil instead of frying, and combine it with plenty of green vegetables to support nutritional balance.
Notes when eating meat to control uric acid
- Do not eat too much meat in one meal, especially red meat
- Limit animal organs because they contain a lot of purines
- Drink enough water to help eliminate uric acid
- Combine a high-fiber diet from vegetables and fruits
