Chickpeas provide a rich source of plant protein rich in soluble fiber, vitamins, especially folate and minerals such as magnesium and potassium, along with antioxidants. These components help stabilize metabolism, support kidney function and reduce inflammatory response, key factors in controlling uric acid levels.
In addition, plant protein from chickpeas creates a feeling of fullness for a long time, helping patients reduce the need to consume animal protein rich in purines (red meat, organs), thereby contributing to reducing the source of uric acid in the body.
International nutritionists believe that replacing part of animal protein with plant protein is a beneficial step for people with high uric acid. An international nutritionist noted: patients should prioritize beans, whole grains and vegetables, combined with portion control and maintaining a healthy weight for long-term effectiveness.
Current research shows that beans, including chickpeas, are often among the foods with low to medium purine levels and do not significantly increase the risk of gout when eaten properly. Chickpeas also have a low glycemic index, help control blood sugar and reduce metabolic disorders, factors closely related to gout.
Regarding how to use it, experts recommend:
Eat chickpeas instead of part of the meat for main meals (for example, 1-2 meals/week replace red meat with chickpeas).
Prepare by boiling, cooking soup, making salad or grinding into hummus, avoid frying too much oil and limit seasoning too much salt.
If you are using canned beans, wash them thoroughly to remove sodium.
People with kidney disease or taking special medications should consult a doctor before changing their dosage.
