High uric acid patients cannot eat pork? Doctors warn: It’s better not to eat meat, but also not to eat these two types of meats.

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Pork is a very common ingredient on Chinese dining tables, whether it’s braised pork, sweet and sour pork fillet, or daily stir-fries, pork can be seen everywhere.
但 for those friends with high uric acid levels, while enjoying these delicious dishes, they may need to bear some health risks. First, let’s take a look at some problems that high uric acid patients may encounter in their daily lives. High uric acid levels are usually associated with gout in medicine, which is due to abnormally high uric acid levels in the blood.
However, when this excretion process is blocked, or when there is excessive intake of purines, uric acid can accumulate in the blood, forming urate crystals that deposit in joints or soft tissues, leading to gout.
Some people may wonder, does eating pork really worsen high uric acid levels? In fact, the purine content in pork is not low. Especially in offal such as pork liver, the purine content is higher than that in ordinary meat. When you indulge in those shiny braised pork dishes, you may not realize that this is not only a problem of fat but also likely to cause a surge in uric acid levels due to high purine intake.
This is not just a theoretical speculation. In fact, many gout patients often experience severe joint pain after enjoying such delicacies, which is a direct consequence of uric acid crystal formation in the joints.
From a health perspective, high uric acid patients should indeed be cautious about pork. Not only because of its purine content, but also because the saturated fats in pork may also promote uric acid production during metabolism. In fact, many people, after discovering their elevated uric acid levels, often take action, such as changing their dietary habits, reducing purine intake, and increasing water intake to facilitate uric acid excretion.
They may mistakenly think that by avoiding red meat, they can ignore white meat, especially pork, which also contains high purine levels. Such dietary choices not only do not help control uric acid but may even worsen the situation.
You may know that pork is a high-protein, high-fat food, but you may not realize that pork also contains rich Vitamin B1, which is helpful for boosting immunity, enhancing stamina, and improving heart function. However, is this enough to overlook its potential health risks?
First of all, the fat content of pork is indeed not low, especially in fatty parts. Moreover, these fats may further promote uric acid production by affecting liver function, which is undoubtedly worse for high uric acid patients.
However, speaking of this, we have to mention a commonly overlooked aspect: the cooking method of pork. Traditional cooking methods, such as braising or deep-frying, often further increase the fat and purine content in pork, worsening its negative impact on health.
But if you use stewing, steaming, or boiling methods, you can not only effectively reduce fat intake but also to some extent reduce purine formation. For pork lovers, perhaps this is a good compromise.
Now let’s look at the protein in pork. Although it is a good source of protein, the composition of its amino acids is not ideal. Certain essential amino acids in pork, such as lysine, are not as abundant as in fish or chicken.
This means that if you rely solely on pork for protein supplementation, it may lead to an unbalanced intake of certain amino acids, which is also not conducive to long-term health.
However, this iron is mainly heme iron, which for some individuals, such as those with hereditary hemochromatosis, excessive heme iron may worsen the condition. Even with such nutritional value, it is not suitable for everyone. Seeing this, you may find that the advantages and disadvantages of pork are evenly balanced, whether to eat or not, it seems that there are reasons for each.
But don’t worry, the key is to understand your own body condition and needs. For those who need to control weight, adjust blood lipids, or manage uric acid levels, reducing pork intake, especially high-fat portions, is obviously a wiser choice.
For those with high physical activity levels who need a large amount of protein supplementation, moderate consumption of pork, especially lean meat, combined with appropriate cooking methods, may effectively replenish energy and stamina without adding too much health burden.
When discussing whether to eat pork, it should be a personalized discussion rather than a generalization. Understanding your body condition, adjusting dietary habits according to your health goals, is the wise choice.
When it comes to meats that high uric acid patients should not eat, people may first think of red meats such as beef, lamb, etc., because they are widely believed to increase uric acid levels. But you may not have thought that there are two other types of meats that may be even more detrimental to high uric acid patients in specific cases, namely: seafood and processed meats.
First, although seafood is praised as a high-quality source of protein rich in omega-3 fatty acids, which are very beneficial for cardiovascular health, seafood can be a potential risk for high uric acid patients.
In fact, many gout patients can recall that after enjoying a delicious seafood meal, their gout symptoms worsened sharply. Therefore, despite the nutritional value of seafood, for those friends with high uric acid levels, choosing to consume in moderation or avoid it is a necessary self-protection measure.
Next, let’s talk about processed meats. Especially for high uric acid patients, the chemical substances in processed meats may interfere with the normal metabolism of uric acid, increase uric acid levels in the body, and exacerbate gout symptoms.
The sodium content in processed meats is very high, and a high-sodium diet has been shown to be associated with hypertension, which is a common complication in gout patients. From another perspective, for high uric acid patients, changing dietary habits, choosing healthier meats, and cooking methods can not only help manage uric acid levels but also improve overall health.
For example, choosing lean meats and preparing them by boiling, steaming, etc., can greatly reduce purine and unhealthy fat intake in food. Overall, while red meats such as pork and beef have high purine content and are often seen as taboo for high uric acid patients, seafood and processed meats require more caution.
For those friends who are trying to control uric acid levels, it is essential to understand the specific effects of different foods on the body and make reasonable dietary choices based on individual health conditions.
What are your thoughts on high uric acid? Join the discussion in the comments section!