Broadly, uric acid serves as an antioxidant that helps prevent damage to blood-vessel lining. Uric acid is formed from the breakdown of purines, substances found in food and the body's cells. The buildup of uric acid in the body results in a type of arthritic condition known as gout, where uric-acid crystals are deposited in fingers, toes and joints, causing inflammation. Gout is attributed to metabolic or kidney problems. A disturbance in the balance of uric acid production, or an inadequate elimination of uric acid, causes uric-acid buildup.
Trigger Foods
Uric acid is naturally produced by the body but can also be found in various foods, such as meat. According to Larry Trivieri and John W. Anderson in their book "Alternative Medicine: The Definitive Guide," symptoms of rheumatoid arthritis are triggered by certain foods. Top trigger foods include milk, eggs, corn, brewer's and baker's yeast, wheat and the nightshade vegetables, such as tomatoes, eggplants, peppers and potatoes. Generally, high-protein foods are also high-purine and their consumption should be limited.
Meat and Poultry
High concentrations of uric acid cause inflammation and are problematic. Purine-rich food sources such as meat, poultry and fish are known to increase the production of uric acid. Meat products, especially organ meats, such as brains, kidneys and liver are high in purine. These foods are strongly associated with uric-acid buildup and should be avoided. Preferably, obtain protein from non-meat sources such as vegetables and nuts. Restrict total consumption of meat and poultry to approximately 4 oz. to 5 oz. daily.
Fish and Shellfish
Fish, like meat, should be limited in the diet due to the purine content. Salmon appears to be an exception, which is likely due to the high levels omega-3 fatty acids it contains. High-purine sources include anchovies and sardines. Other high-purine sources include mackerel, herring, sardines, mussels, crab and shrimp. Limit consumption to avoid uric-acid buildup.
Beans and Legumes
According to the World's Healthiest Foods website, plant purines are safer than meat and fish purines in terms of uric-acid buildup and gout risk. Nevertheless, if you suffer from gout, restrict vegetable sources rich in purines. Limit foods such as mushrooms, asparagus, cauliflower and spinach, which have a moderate amount of purine and high consumption and may potentially aggravate an existing condition. Consume legumes and beans in moderation due to the moderate purine content found in such foods. This includes peas, lentils, kidney beans and soybeans.
Alcohol
Alcohol triggers the onset of gout. Individuals suffering from uric-acid buildup should eliminate alcohol intake. Alcohol inhibits uric-acid excretion by the kidneys and increases uric-acid production.
References
- "Alternative Medicine: The Definitive Guide"; Larry Trivieri and John W. Anderson; 2002
- "The New Optimum Nutrition Bible"; Patrick Holford; 2004
- World's Healthiest Foods: What Are Purines and in Which Foods Are They Found?
