Uric acid is a metabolite of purines.
There are two sources of uric acid in the human body: endogenous and exogenous.
80% of uric acid is endogenous, a product of nucleic acid metabolism, and 20% is exogenous, derived from the food we ingest.
One-third of uric acid is excreted through the intestines, and two-thirds through the kidneys, with production and excretion levels being balanced, keeping the body in equilibrium.
When uric acid levels exceed the normal range, it can lead to the formation of urate crystals causing complications like gout, which severely impacts health. Therefore, in daily life, it is crucial to control the intake of “high-purine foods.”
Which foods are known as “purine high hitters”? Early awareness is beneficial for those with high uric acid levels.
1. Beer
In summer, many people enjoy drinking beer. Beer generates a large amount of purines during fermentation, leading to gout when consumed frequently. Alcohol also promotes uric acid production, and excessive beer consumption can cause overall body discomfort.
Alcohol stimulates lactic acid production, which competitively inhibits uric acid excretion through the renal tubules, making it harder to eliminate toxins from the body.
Beer not only contains purines itself but also promotes uric acid production through alcohol and inhibits uric acid excretion through lactic acid. As a result, blood uric acid levels will gradually rise, increasing the risk of gout. Those who enjoy beer in summer and seafood are at higher risk, so it’s important to control consumption. Beer is also referred to as a “purine high hitter.”
2. Pig Liver
Pig liver is an animal organ and cold-dressed pig liver is a favored food among many men, often eaten as a side dish with alcohol. Under normal circumstances, healthy individuals can consume this, but patients with gout must beware as pig liver is a high-purine food.
Every 100 grams of pig liver contains 169.5 milligrams of purines, which is relatively high among poultry and meat products, so gout patients should consume pig liver sparingly. If you want to eat meat, consider limiting pork, as the purine content in chicken and duck liver is even higher with creatinine at 293.5 milligrams and 301.5 milligrams respectively. Gout patients should avoid these.
3. Hairtail Fish
The hairtail fish inhabits depths of 20-40 meters but is not a deep-sea fish. Its characteristics are similar to deep-sea fish, making it challenging to cultivate artificially, resulting in a higher price. Although hairtail fish is popular for its taste, gout patients should consume it sparingly as most fish and seafood have high purine levels. Hairtail fish contains 391.6 milligrams of purines per 100 grams, higher than duck liver, and excessive consumption can lead to complications. Therefore, hairtail fish is also called a “purine high hitter.”
4. Dried Anchovies
Dried anchovies are convenient to carry, delicious, and enjoyed by many, some even carry them around as snacks. However, gout patients should remember to consume them sparingly. Dried fish undergoes thorough drying, steaming, and drying at high temperatures, often containing flavor enhancers.
Dried fish has a very high purine content, with as much as 1538.9 milligrams of purines per 100 grams. This is true data, so dried anchovies are also known as “purine high hitters,” urging individuals to control their intake.
5. Shiitake Mushrooms
Shiitake mushrooms are common fungi known for their rich nutrients. While consuming shiitake mushrooms frequently helps in lowering blood pressure, reducing blood lipids, decreasing cholesterol residue, and enhancing immunity, gout patients should avoid them as they contain high purine levels. Shiitake mushrooms have 214.5 milligrams of purines per 100 grams, earning them the title of “purine high hitter.”
Due to their high purine content compared to pig liver, gout patients should avoid shiitake mushrooms and opt for other types of fungi.
6. Hot Pot
In principle, gout patients can opt for clear broth hot pot, as other broths are typically meat-based, which is high in purines and should be consumed sparingly. Why is it not recommended for gout patients to eat hot pot? This is because hot pot gatherings involve many individuals with varied tastes and preferences, adding high-purine foods like offal, seafood, and meat, increasing the purine content in the hot pot broth. Gout patients should choose low-purine foods instead.
Further Information: What is considered high uric acid levels?
Uric acid levels vary between individuals and genders. The normal blood uric acid values are: 149-416 μmol/L for adult males, 89-357 μmol/L for adult females, 250-476 μmol/L for males over 60, and 190-434 μmol/L for females over 60. Uric acid levels exceeding 420 μmol/L are defined as hyperuricemia or the “fourth high.” Currently, approximately 120 million people in China have hyperuricemia, a number that is steadily increasing. Uric acid level standards vary by age group, so individuals should choose suitable methods to lower their uric acid levels based on their own physical conditions.
It is recommended to ensure sufficient water intake by drinking 2000-3000 milliliters of plain water daily, engage in moderate exercise to boost metabolism and control uric acid levels, and most importantly, control the intake of high-purine foods to maintain uric acid levels within a reasonable range, promoting overall health.
