PT Health Life – Implementing correct nutrition, adding vitamins and minerals to the diet is a method in treating and managing hyperuricemia.
Normally, the amount of uric acid in the blood is always kept stable at a concentration below 7.0 mg/dl (420 micromol/l) and is kept at a constant level due to the balance between the synthesis and elimination of this substance.
Any cause that imbalances these two synthesis and excretion processes, such as increased uric acid synthesis or decreased uric acid excretion, increases uric acid in the blood. It is considered hyperuricemia when the amount of uric acid in the blood in men is over 7.0mg/dl (or over 420 micromol/l), in women it is over 6.0mg/dl (360 micromol/l).
1. The importance of diet for people with hyperuricemia
Diet plays an important role for people with hyperuricemia. Adhering to a reasonable diet helps control uric acid levels in the blood, reducing the risk of acute gout attacks and preventing dangerous complications of the disease.
Limit purine intake: Purine is a compound that, when metabolized, forms uric acid. Some foods have high purine content such as: animal organs, red meat , seafood, beans, asparagus, etc. Limiting the consumption of these foods can help reduce the amount of purines in the body. , thereby contributing to controlling blood uric acid levels.
Weight loss : Overweight and obesity is one of the high risk factors leading to increased blood uric acid. Reasonable weight loss helps lower uric acid levels in the blood, reducing the risk of gout .
Reduce fructose intake : Fructose is a type of sugar found in fruits, soft drinks, canned fruit juices, etc. Fructose can increase uric acid production in the body. Therefore, people with hyperuricemia should limit consumption of foods rich in fructose.
Drink plenty of water: Water helps eliminate uric acid from the body through urine. Drinking enough water every day (about 2 liters) also helps control blood uric acid levels.
Fiber supplements : Fiber has the ability to help reduce uric acid levels in the blood. Foods rich in fiber that are good for people with hyperuricemia include: green vegetables, fruits, whole grains,…
2. Vitamin supplements for people with hyperuricemia
Certain supplements for people with hyperuricemia can help ease gout symptoms and prevent flare-ups. People with gout are more likely to be deficient in both vitamin D and vitamin B12 . Low levels of these and other nutrients may be due to dietary choices or to health conditions commonly associated with gout.
Fish oil: A source of omega-3 fatty acids , which are essential polyunsaturated fats that are important for many different aspects of health. However, fish oil supplements alone have not been shown to reduce gout flare-ups but it is beneficial to consume foods containing omega-3 fatty acids, such as fatty fish, flaxseeds, walnuts, and some vegetable oils.
Folic acid : A diet rich in folic acid (vitamin B) can reduce uric acid levels and prevent gout. However, research on the direct effects of folic acid on gout is limited. Folate and folic acid are found in most plant-based foods such as spinach, beans, cereals, and avocados.
Vitamin C: Due to its antioxidant properties, vitamin C (found in bell peppers, citrus, broccoli, strawberries and many other foods) has been studied as a potential treatment option for gout.
Vitamin D: Vitamin D from foods or supplements is beneficial for preventing and controlling gout. Vitamin D is found in foods such as milk, some fish, mushrooms and fortified foods.
Vitamin B12: Vitamin B12 performs many important functions in the body. Vitamin B12 is found in many foods of animal origin and fortified foods.
3. Vitamins should be avoided when suffering from hyperuricemia
Some vitamins and other nutrients can make gout worse.
Niacin: Niacin is also known as vitamin B3, found in foods and supplements. This vitamin can increase uric acid levels and make gout worse.
Nicotinic acid: Nicotinic acid, a derivative of niacin, is also thought to increase uric acid levels and even cause gout.
Vitamin A : Although the evidence is uncertain, it is thought that vitamin A may also increase uric acid levels or make gout symptoms worse.
4. Foods to eat and avoid when suffering from hyperuricemia
4.1 Foods to eat
Vegetables: Consuming purine-rich vegetables such as green bell peppers, asparagus, spinach, and cauliflower does not affect uric acid levels or increase the risk of gout attacks. Additionally, eating vegetables helps achieve and maintain a healthy, healthy weight. Provides the body with important vitamins and minerals.
Garlic and onions: Members of the allium family, contain the antioxidant quercetin. According to the Arthritis Foundation, allium also contains diallyl disulfide, which may reduce enzymes that damage cartilage. They also add flavor to dishes, making them easy to include in the diet.
Dairy products: Protein in dairy products helps naturally reduce uric acid levels. Choosing low-fat products such as skim milk or low-fat yogurt will also help maintain a healthy weight.
Tofu, whole grains, beans and lentils: Plant-based proteins will help maintain a balanced diet while controlling the condition.
Citrus fruits: Choose fruits that are lower in fructose like grapefruit, oranges or pineapple because this natural sugar can increase uric acid levels.
Cherries: Cherries, 100% sour cherry juice reduce serum uric acid levels and contribute to reducing the risk of flare-ups in gout patients.
Coffee: Drinking moderate amounts of coffee does not appear to increase uric acid levels and may reduce the risk of developing gout.
Green tea: A component of green tea is epigallocatechin-3-gallate which helps reduce inflammation.
Avocado: Avocado is naturally low in purines, containing monounsaturated fats and vitamin E. These ingredients have anti-inflammatory and antioxidant effects that can help reduce pain and inflammation. Diets high in these compounds are also associated with a reduced risk of joint damage.
Oily fish: Oily or fatty fish such as salmon, tuna, mackerel, herring, etc. as part of a regular diet, the fatty acids found in these fish also help reduce overall inflammation. .
4.2 Foods to avoid
Red meat and organs: Red meat has a higher purine content than white meat. Consume a lot of red meat (like beef, venison); Organs (liver, tongue, oval) increase the risk of recurring gout attacks.
Shellfish: Some types of animals have higher purine content and should be limited such as shrimp, oysters, crabs, etc.
Beer and alcohol: Most alcoholic beverages are not recommended in the diet of people with hyperuricemia or gout. Beer and alcohol slow down the excretion of uric acid. However, drinking some wine was not associated with a higher incidence of gout.
Sugary foods and drinks: Foods and drinks containing fructose should be avoided – especially those containing high fructose corn syrup. Keep uric acid levels lower by limiting or avoiding consumption of soft drinks and other sugary drinks, canned fruit or fruit juice, products high in sugar such as, doughnuts, cakes, candy and some breakfast cereals.
Refined carbs: Carbs that are digested and absorbed quickly easily increase blood sugar levels, which in turn can increase uric acid levels. Stay away from refined carbs like white bread, white rice, cookies, and cakes. Although honey is a natural sweetener, it is high in fructose. When the body breaks down fructose, it releases purines.
In addition, people with hyperuricemia should also note:
- Divide meals into several small meals throughout the day.
- You should consult your doctor or nutritionist to develop a diet suitable for your health condition.
- By following a reasonable diet and combining it with medication as prescribed by a doctor, people with increased ability to control gout and improve quality of life.
