Uric acid is a product created when the body breaks down purines - a compound found in many foods.
When blood uric acid levels are high, the risk of gout, kidney stones and many metabolic problems also increases.
First of all, it is necessary to limit red meats such as beef, lamb and lean pork. These foods contain high levels of purines, causing the body to produce more uric acid after digestion.
Besides, animal organs such as liver, heart, kidneys and brain are also food groups that should be avoided at dinner because the amount of purines is very high, easily increasing the risk of uric acid buildup.
Seafood such as shrimp, crab, sardines, herring and shellfish and snails also need to be controlled. Although nutritious, these foods still contain a lot of purines, especially if eaten regularly in the evening, it can make it difficult for the body to excrete uric acid during rest.
People at risk of gout or having high uric acid should replace it with low-purine protein sources such as skinless chicken, eggs, or low-fat milk.
Another food group to note is alcoholic beverages, especially beer. Beer not only contains purines but also reduces the ability to excrete uric acid through the kidneys.
In addition, soft drinks high in fructose also contribute to stimulating the body to produce more uric acid. Eating a lot of fried foods, fast food or processed foods in the evening also increases the metabolic burden, adversely affecting overall health.
To limit increased uric acid, dinner should prioritize green vegetables, whole grains, low-sweetened fruits and drink enough water.
Eating moderately, not overeating before bed, combined with maintaining a reasonable weight and regular exercise, will help the body control uric acid levels more effectively, while reducing the risk of related diseases.
