People with high uric acid should prioritize foods low in purines, avoid foods rich in purines to reduce the risk of developing gout as well as related complications. Because, when entering the body, purines are broken down and metabolized into uric acid by the liver.
To maintain nutrition and support uric acid control, patients need to pay attention to:
Ensure enough energy: About 25-35 kcal/kg weight/day, depending on physical activity level, weight status and accompanying diseases.
Protein: About 1g/kg weight/day. Priority should be given to low-purine protein sources such as eggs, milk, and tofu.
Accounts for 20-25% of total dietary energy, cholesterol level below 300mg/day.
Drink enough water: About 2-2.5 liters/day, adjustable depending on weather conditions and activity level to support uric acid excretion through urine.
Do not use alcoholic beverages and stimulants: People with gout or hyperuricemia should avoid alcohol and beer. Alcohol increases the process of uric acid production, causing dehydration, increased lactic acid in the blood and reducing the ability to excrete urate through the kidneys, thereby increasing the risk of urate crystal deposition.
Increase green vegetables, fresh fruits and fiber: Helps control weight, while supporting the process of uric acid excretion.
Prioritize low-purine foods: Including cereals, butter, vegetable oils, eggs, milk, cheese, green vegetables, ripe fruits and nuts.
Suggested sample menu for people with high uric acid:
- Monday:
200g chicken breast porridge without skin.
100g brown rice; 80g pan-fried salmon with olive oil; 100g boiled water spinach.
100g brown rice; 80g steamed red tilapia with onions; 80g boiled carrots; 100g tomato soup.
- Tuesday:
80g whole wheat sandwich; 1 boiled egg.
100g brown rice; 100g sweet cabbage and minced meat cooked into soup; 80g braised mackerel with eggplant.
100g brown rice; 100g broccoli and cooked shrimp soup; 80g pan-fried chicken breast.
- Wednesday:
180ml oatmeal banana milk; 1 boiled egg.
100g brown rice; 100g cabbage stir-fried with garlic and olive oil; 80g fragrant braised tuna.
200g oatmeal porridge cooked with minced meat.
- Thursday:
200g brown rice vermicelli stir-fried with vegetables.
100g brown rice; 100g taro and minced meat cooked into soup; 80g snakehead fish steamed with onions and garlic.
150g mushroom and lotus seed soup; 100ml lotus seed and green bean milk.
- Friday:
200g chicken breast pho.
Lunch: 100g brown rice; 100g grilled herring; 100g avocado kale salad.
100g brown rice; 100g breadfruit stir-fried with lean pork; 1 boiled egg.
- Saturday:
200g green bean and salmon porridge.
100g brown rice; 80g chicken braised with lemongrass and turmeric; 100g crab and jute cooked soup.
100g brown rice; 80g meat-filled eggs; 100g boiled broccoli.
- Sunday:
200g chicken stir-fried vermicelli with skin removed.
100g brown rice; 100g fragrant braised tuna; 100g stir-fried gourd.
100g brown rice; 100g winter melon cooked into soup; 100g pan-fried tilapia.
This is a reference menu for people with high uric acid in the blood with moderate energy needs. The diet needs to be adjusted according to age, gender, weight, level of physical activity and accompanying medical conditions.
In case you already have gout or kidney failure, you should consult a doctor or nutritionist to develop a suitable diet.
