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Foods That Lower Uric Acid Levels

Purines are found in body tissues, some foods and beverages. Uric acid is a chemical created when the body breaks down purines, a nitrogen end product of protein metabolism. Uric acid enters the bloodstream from the liver and travels to the kidneys, where it is eliminated. In some instances, uric acid builds up in the blood either because the body is producing too much purine or it is unable to correctly get rid of uric acid.

  1. Occurrence

    • This problem can occur in a variety of conditions and diseases such as lead poisoning, gout, liver, kidney stones, kidney failure, some anemia, heart failure, and endocrine and certain metabolic disorders. It may also result in instances where tissue breakdown is very rapid, including certain types of cancers, HIV and starvation, or in response to chemotherapy and radiation therapy. Elevated uric acid may also result as a side effect with various medications.

    Normal Blood Laboratory Value

    • According to WebMD, normal uric acid levels are 3.4-7.0 milligrams per deciliter (mg/dL) for men, 2.4-6.0 mg/dL for women and 2.5-5.5 mg/dL for children.

      Hyperuricemia is the name given to the condition when too much uric acid is in the blood.

    Purine-Rich Foods

    • It is advisable to limit or avoid purine-rich food and beverages, which include:
      • Beef, pork and lamb as well as meat extracts and gravies
      • Organ meats such as liver, kidney and brain
      • Seafood, including anchovies, sardines, mackerel, fish eggs, herring, mussels, codfish, scallops, trout and haddock
      • Dried beans, peas and lentils
      • Beer
      • Wine
      • Asparagus
      • Spinach
      • Cauliflower
      • Mushrooms
      • Oatmeal

    Gout

    • Gout is a painful inflammatory condition that may result when uric acid deposits in the joints. For individuals who are at risk for gout, a study published in the Archives of Internal Medicine concluded that supplemental vitamin C intake may be beneficial in the prevention of gout. Research data demonstrated that men consuming 1,500 milligrams of vitamin C daily reduced their risk of developing gout when compared to men who consumed less than 250 milligrams daily. The study, which spanned over 20 years, compared both food and supplemental vitamin C intake and found that as vitamin C intake increased, the risk of gout decreased. Rich sources of vitamin C include:
      • Oranges, tangerines and grapefruit
      • Guava, kiwi and papaya
      • Broccoli, Brussels sprouts and sweet potatoes
      • Red and green peppers
      • Tomato and orange juice

    Conclusion

    • In addition to avoiding purine-rich foods, maintaining a healthy weight through regular exercise and a balanced diet is recommended.

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