Uric Acid and Gout: A Complete Dietary Management Guide

<div><h2>Where Does Uric Acid Come From?</h2><p>Uric acid is the end product of purine metabolism. About 20% comes from dietary purines, and 80% from normal cellular metabolism. This means even with strict dietary control, blood uric acid can only be reduced by about 60-90 μmol/L — dietary management is important but cannot solve everything.</p><h2>High and Low Purine Food List</h2><p><strong>High purine (avoid during acute phase)</strong>: Organ meats, meat broths, certain seafood (sardines, anchovies, shellfish), beer</p><p><strong>Moderate purine (in moderation)</strong>: Regular meats, fish, poultry, legumes</p><p><strong>Low purine (encouraged)</strong>: Vegetables (including unfairly maligned spinach and mushrooms), fruits, whole grains, eggs, low-fat dairy</p><h2>Easily Overlooked Points</h2><ul><li><strong>Fructose</strong>: Fructose in sugary drinks and juices accelerates uric acid production — its harm rivals high-purine foods</li><li><strong>Adequate hydration</strong>: >2L/day to dilute urine and promote uric acid excretion</li><li><strong>Low-fat dairy</strong>: Has a uric acid-excretion-promoting effect</li><li><strong>Vitamin C</strong>: 500mg/day may help mildly lower blood uric acid</li></ul></div>