When discussing dietary factors that raise blood uric acid levels, the common idea is that seafood, red meat, and the internal organs of animals are foods that should be avoided by those suffering from high uric acid levels. In this case, many people even change from meat lovers to complete vegetarians. However, it's worth noting that certain vegetables may also be a potential factor in the rise in uric acid, although they are often mistaken for harmlessness in controlling uric acid levels. Due to the high purine content of these vegetables, excessive intake may trigger an increase in uric acid and even induce gout.
Patients with gout who frequently consume purine-rich foods may experience a significant increase in uric acid levels in their bodies, which can easily trigger gout attacks. Symptoms include joint pain, swelling, redness, and localized fever, sometimes generalized. Often, this inflammatory response is most likely to occur in the joints, ears, or specific structures of the feet.
In addition, excessive intake of high-purine foods not only poses a threat to gout patients, but may also exacerbate or induce other metabolic diseases. For example, they may interfere with normal lipid and blood glucose metabolism processes, increasing the risk of diabetes or hyperlipidemia.
Kidney health can also be compromised by a high-purine diet, leading to serious consequences such as kidney failure, kidney stones, or gouty nephropathy. The kidneys are the main organs for uric acid excretion, and impaired function can further exacerbate uric acid accumulation and circulatory deterioration of gout.
Finally, high-purine foods may also have a negative impact on the cardiovascular system, increasing the risk of cardiovascular diseases such as coronary artery disease, high blood pressure and atherosclerosis. Therefore, it is important for people with gout and those at risk of metabolic problems to adjust their diet and reduce their intake of high-purine foods.
The "purine king" in vegetables or is it discovered? Doctor: Patients with high uric acid should try to eat less of these 7 vegetables.
Sprouted legumes: These foods are widely consumed for their affordability and nutritional value, especially because their fiber content contributes to gut health. However, its higher purine levels may trigger an increase in uric acid levels for people with uric acid management needs, so it is recommended that these people consume it in moderation.
Seaweed: Seaweed is a purine-rich marine plant that can contain up to 150 to 500 mg of purines per 100 grams. For patients with gout or hyperuricemia, excessive consumption may exacerbate the condition, so intake should be limited.
Spinach: This leafy green vegetable contains both high amounts of purines and oxalic acid, which may affect the excretion of uric acid. For patients with hyperuricemia, it is recommended to blanch with hot water before consumption to reduce the intake of these substances.
Asparagus: Asparagus is a highly nutritious vegetable that is rich in vitamins and minerals and is beneficial for improving cardiovascular health. Nonetheless, due to its higher purine content, people suffering from gout should avoid it during the acute phase.
Chrysanthemum: Chrysanthemum is a nutrient-rich vegetable, and although it is low in fat, its purine content cannot be ignored. Patients with hyperuricemia should reduce their consumption to avoid aggravating the condition.
Broccoli: A popular vegetable, broccoli is known for its antioxidants. However, as a vegetable with a relatively high purine content, people with hyperuricemia should consume it with caution.
Mushrooms: While mushroom-based foods such as mushrooms and shiitake mushrooms are loved by many and are packed with nutrients, they are also foods that are higher in purines. For people with uric acid management needs, reducing the intake of these foods is key to stabilizing the condition.