8 Foods to Avoid If You Have High Uric Acid

Hyperuricemia (excess of uric acid in the blood) is a disease that we could avoid, or at least keep controlled thanks to a diet with low purine content. Including some foods and eliminating others is the key to avoiding gout attacks. Here are 8 foods you should avoid at all costs:

1. Seafood

One of the best known sources of purines is seafood. Exclude it from the diet or, at least, reduce it to its minimum expression, is essential to keep uric acid at bay.

Among those that contain more purines are shrimp, lobster, prawns, prawns, crab, mussels, clams, oysters and scallops.

2. Red meats

The meat and, especially, the viscera, is one of the foods whose consumption is associated with purines and excess of uric acid.

Avoid the intake of liver, kidneys or heart. It does not matter if they are chicken, veal or pork, all the viscera have a notable amount of purines.

3. Blue fish

Another of the most important sources of purines is found in blue or fatty fish. Some of the purines that contain more are the sardine, tuna or salmon.

If you eliminate these foods from your diet, try to compensate their absence with others rich in healthy fats, such as avocado, walnuts or extra virgin olive oil.

4. Sausages

Sausages, sausage, sausage or sausage are some examples of the foods you should avoid if you have high uric acid and, in any case, it is always good to moderate its consumption given its high content of saturated fats and low nutritional value.

It is better to lean towards much healthier options such as turkey ham or chicken.

5. Legumes

In the plant world, purines also have their place. Thus, lentils, beans or chickpeas have a high content of this substance.

The concentration of purines in legumes (10-100 mg/100 g) is well below that of other foods, such as canned fish (350-450 mg), viscera (300-360 mg) and red meat (150 -200 mg).

6. Vegetables

Among vegetables, it is convenient to restrict the intake of certain vegetables and vegetables such as asparagus, mushrooms and mushrooms, spinach, chard and cauliflower, which should be consumed in moderation.

To lower uric acid it is very effective to eat artichokes or to drink the cooking broth as an infusion.

7. Sugary soft drinks

In addition to feeding, if you have high uric acid, it is important that you also check the drinks you eat. In general, sugary drinks are not recommended, since sugar competes with uric acid when it is expelled from the body.

Avoid gaseous sodas and juices that you have not squeezed at home, since those that are marketed contain high levels of sugar.

8. Alcoholic beverages

With regard to alcoholic beverages, in general, the consumption of those with more graduation such as gin, whiskey, brandy or vodka, among others, is not suitable.

Regarding wine, various investigations have shown that there are different effects in the body depending on the wine that is drunk. Although there is a broad consensus that the best wine that can be taken when you have uric acid is red wine because it contains a lower level of purines, although it depends on its preparation.

The importance of taking care of the diet

Who else who has least heard on occasion that someone close to her has suffered a gout attack and knows that it is related to excess uric acid. But, do we know how it is produced and how it acts?

Broadly speaking, it can be said that uric acid is formed when the metabolism disintegrates purines, substances found in some foods and beverages such as liver, anchovies, beans, mackerel or beer, among others.

In principle, uric acid travels to the kidneys and from there it is excreted in the urine. However, if we produce too much uric acid or do not eliminate enough, it can cause hyperuricemia, gout, and kidney stones.

In the gallery that you have just seen we have collected some of the foods whose consumption you should limit if your level of uric acid in blood is high. Now, if what is involved is to control it and prevent it from rising, then we indicate those that you could consume freely because they have less than 10 mg of purines per 100 grams:

  • White breads, cakes and cookies
  • Cereals and derivatives, such as rice, flour, pasta, noodles
  • Cheeses
  • Cream, custards, custard, butter and margarine
  • Eggs
  • Oils in general
  • Gelatine desserts
  • Milk and derivatives
  • Olives and pickles
  • Vegetables (except asparagus, spinach and broccoli that should be consumed in moderation)
  • Tomatos
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