Uric acid is the final product of the purine metabolism in the body. When more uric acid is produced than the ability to excrete, the concentration of this substance can increase in the blood and increase the risk of urate crystal formation, an important factor in gout.
Animal organs are the first group to pay attention to. Liver, kidneys, heart, intestines... often contain a lot of purines. Many people only care about red meat and forget that a bowl of intestines porridge or a plate of organs can bring a significant amount of purines into the body. For people who already have high uric acid or have had gout, this is not a regular dish to eat.
Seafood hotpot also easily makes patients "overeat". Shrimp, crab, clams, shellfish and many types of seafood contain purines at a significant level. The problem is not only in the ingredients but also in the way of eating: a long hotpot meal increases the total amount of seafood consumed, while the thick broth is often used as part of the meal.
Dried fish and small fish should also not be taken lightly. These are familiar, easy-to-preserve foods and are often used in small portions. However, the process of drying makes nutrients, including purines, more concentrated. Therefore, "eating a little" may be appropriate, but eating regularly in large quantities is another story.
Stew broth and thick broth are also noteworthy. The concept of "bone broth is more nutritious the longer it takes" makes many people drink broth very comfortably. However, for people who are controlling uric acid, broths cooked from a lot of meat, fish or organs should not appear too often in the menu.
A noteworthy research direction is also showing a link between the gut microbiome and uric acid. Professor Li Xiangkai, Lanzhou University, said the research team isolated the GR-3 bacterial strain from Jiangshui, a traditional fermented vegetable of China. Tests on 120 people with increased uric acid in two months showed that yogurt containing the GR-3 strain has the ability to break down uric acid.
This opens up a new direction for research, but it does not mean that just eating fermented foods can lower uric acid. Uric acid control still needs to look at the overall diet, weight, alcohol, drinks and health status of each person.
