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Uric acid is a by product of purine, which reaches the kidneys. Increase in alcohol, diuretics, obesity, high purine diet, psoriasis, leukaemia and so on are some of the contributing factors for increase in uric acid levels. Treatment of the condition prevents the onset of gout, uric acid nephropathy and tophi, which is the accumulation of urate crystals under the skin in the soft tissues. Excessive uric acid in the blood is referred to as hyperuricemia. The normal uric acid levels in females are 2.4 to 6 mg/dl and 3.4 to 7 mg/dl in the case of males. High uric acid levels are a result of improper elimination of uric acid or increase in purine containing foods. The body as such also produces increased amounts of uric acid in some individuals. High uric acid levels result in gout, a type of arthritis.
Foods that contain purines and protein, in turn result in uric acid production. Certain foods that are devoid of purine, but contribute to gout are red meat, sardine, alcohol, poultry, yeast, red meat, asparagus, bouillon, cauliflower, herring, mushroom, organ meat, fried foods, broth, consommé, dried fruits, poultry, fish, beans, yeast products, lentils and oatmeal. Foods that have a pH of 5 to 5.5 are acidic foods and are not preferred. Some of the acid forming foods are chocolate, pasta, breads, black tea, pastries, artificial sweeteners, white flour, salt, white rice, vinegar, turkey, lamb, wheat bread and goat.
Increase in the degeneration of the cells also cause uric acid increase. Lean meats should replace the red meat. Low fat foods are effective. Tofu and eggs are also helpful, as moderate amount of protein is necessary. Restrict the intake of poultry, meat and fish to about 4 to 6 ounces per day. Adequate amount of water helps in the dilution of uric acid thereby proving beneficial. About eight to ten glasses of water are helpful. High purine foods such as scallops, sweet bread, mackerel, anchovies, brain, beef, kidney, herring, sardines and game meat are foods that contribute to high uric acid levels. A healthy and balanced diet is effective in maintenance of ideal body weight.
Reduction in carbohydrates is not recommended, as it results in the formation of ketone bodies. Foods such as beef, fish, poultry, asparagus, spinach, peas, mushrooms, oatmeal, wheat germ and wheat bran are allowed in moderate amounts. Uric acid levels are also high in certain individuals without gout. It is better to take the guidance of your physician, as gout remains asymptomatic and undiagnosed in many individuals.
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