In the process of producing soy products such as tofu, dried tofu or soy milk, a large part of purine, which is soluble in water, will be removed through stages such as soaking, grinding, filtering and freezing. As a result, the purine content in these products is significantly lower than the original ingredients.
Meanwhile, foods that are really rich in purines mainly come from animal sources, especially viscera, some seafood such as sardines, anchovies and beer.
Not all purines affect the body in the same way. Purines from animal foods (especially hypoxanthine) are easily absorbed by the body and quickly convert into uric acid. Conversely, purines from plants have lower absorption capacity, so they increase uric acid less.
In addition to containing fewer purines after processing, soy products also have many beneficial components such as isoflavones that help reduce uric acid production. Flavonoids and folic acid support inhibition of uric acid-creating enzymes. Rich in potassium, magnesium and carbohydrates have a low glycemic index, helping to fight inflammation and improve metabolism.
For normal people, supplementing soybeans is a good choice in a balanced diet, especially when replacing a portion of meat. This not only provides quality protein but also supports cardiovascular and metabolic health.
For people with high uric acid or gout, if not in the acute stage, products such as tofu or dried tofu can still be used in moderation, depending on physical condition and doctor's recommendations. Therefore, there is no need to worry too much when using these foods.
