How Your Diet Has Uric acid originates after degradation of purines. Although this component is always present in our organism, in excess it can represent different risks for the organism. Therefore, we tell you how your diet has to be if you have high uric acid.
Uric acid, originated after purine metabolism, is present in all human organisms and is largely eliminated in the urine. However, its excesses can represent different risks for the organism such as the possibility of suffering gout, a joint disease that causes a lot of pain, stones or stones in the kidney and also, greater cardiovascular and metabolic risk in general.
Normal levels of uric acid in the body between 4 and 6 mg / dl are considered, values that can be known with a simple blood test. When 7 mg / dlor more of uric acid is present in the blood the risks are considered present and high uric acid is diagnosed in the blood or hyperuricemia.
As a study published in 2012 points out, our diet can have a great influence on uric acid levels in the blood, and just as it can cause its excesses in the body, it is also essential when reducing its blood levels to protect the Health.
Red meat is among the foods with more purines, being beef, liver, pork and its derivatives such as blood sausage, sausages, sausage and other sausages the most concentrated in these substances whose metabolism gives rise to uric acid in our body.
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So, limiting red meat in our diet and processed meats based on these is key if we want to take care of our health by controlling blood uric acid levels. Likewise, it is recommended to avoid meat extracts and meat broths that by solubilizing purines, are concentrated in this component.
Since purines are soluble in water and uric acid is mostly eliminated in urine, ingesting adequate water levels can be of great help to avoid the concentration of this component and its precipitation in the form of crystals, which is what later It results in arthritis called gout. Water as a base and preparations based on this or filled with liquids such as soups and cold creams, shakes or various infusions will always be of great help to control the levels of uric acid and its consequences in the body.
Fruits and vegetables are foods rich in water, free of purines in general or with very low content in them, such as dark green leafy vegetables or cabbages, whose boil before consumption reduces their content because, as we said, they are soluble in water.But in addition, they are foods rich in vitamin C that in a research published in The Journal of Rheumatology has been linked to lower hyperuricemia and less presence of factors that raise uric acid in the blood.