Uric acid is a compound naturally produced in the body during the breakdown of purines, which are present in cells or found in foods like red meat, seafood, and organ meats. A safe blood uric acid level is below 6,5 mg/dl. If this level rises, individuals face an increased risk of serious complications.

Excessive consumption of red meat and organ meats

According to Times of India, excessive consumption of red meat and organ meats increases purine levels in the body, leading the liver to produce more uric acid. When the kidneys' ability to excrete it is overwhelmed, this substance accumulates in the blood, increasing the risk of hyperuricemia. Over time, excess uric acid can crystallize into urate deposits in joints, causing inflammation, pain, and raising the risk of gout. Individuals should limit cooked red meat and organ meat consumption to 350 g per week, equivalent to about two meals.

Alcohol consumption

Heavy alcohol consumption hinders the kidneys' ability to excrete uric acid, leading to its accumulation in the blood. Simultaneously, alcohol metabolism also causes the body to produce more uric acid. If this continues, excess uric acid increases the risk of developing or experiencing recurrent gout.

Insufficient water intake

Water aids the kidneys in filtering blood and eliminating uric acid through urine. When water intake is low, the body can become dehydrated, reducing urine output and making the kidneys less efficient. This leads to incomplete uric acid excretion and its gradual accumulation in the blood. More concentrated urine also increases the risk of uric acid crystal formation in the urinary tract or deposition in joints.

Each adult should drink about 2 liters of water daily, increasing intake during exercise, heavy sweating, or work in hot environments.

Seafood contains high levels of purines, which can easily increase blood uric acid levels when consumed. *Photo: Anh Chi*

High seafood consumption

Consuming purine-rich seafood such as: anchovies, sardines, herring, mackerel, shrimp, crab, scallops, and clams can increase blood uric acid levels, raising the risk of gout flare-ups in individuals with pre-existing conditions. To mitigate this, seafood should be eaten in moderation, about one to two meals per week, with each serving around 80-100 g. Additionally, consuming plenty of green vegetables and drinking enough water supports kidney excretion of uric acid, according to WebMD.

Frequent consumption of sugary drinks

Frequent consumption of sugary drinks, especially those high in fructose, can increase blood uric acid levels. These beverages also contribute to overweight, obesity, and insulin resistance – factors that reduce the kidneys' ability to excrete uric acid. Prioritize drinking plain water, tea, or unsweetened fresh fruit juice.

By Le Nguyen (Compiled)