Mediclinic Al Sufouh

Knowledge Village - Dubai

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High Uric Acid: Easy Healthy Diet For A Safe Lifestyle

uric acid diet

Uric Acid is a byproduct of the metabolism of purines that are found in many food items. After digestion, the uric acid is released in the blood and eliminated in the urine through kidney filtration.

When the dietary intake of food containing purines is higher (excessive diet intake), or the filtration capacity of the kidneys is lower (renal failure), hyperuricemiaor elevated uric acid in the blood, may develop. This can lead to the development of uric acid crystals in joints and tissues causing a type of arthritis known as gout. Elevated uric acid in the blood reflects higher urinary excretion with a higher risk of kidney stones.

In addition to decreasing foods high in uric acid from your diet, your healthcare provider may also prescribe medications to reduce the uric acid in the blood as well.

1. What are the effects of hyperuricemia (elevated uric acid levels)?

When your kidneys are not functioning properly, they do not filter out uric acid properly, thus potentially leading to a number of health issues.

Elevated uric acid in the blood may cause;

  • Damage of kidney impairing their function (Chronic Kidney Disease and Renal Failure)
  • Kidney stones (renal colic, kidney failure due to stone-related obstruction)
  • Flare-up of gout
  • Damage to affected joints

2. What are some “DO’s and Don’ts” regarding a Low Uric Acid diet?

2.1 Do:

  • Avoid or limit high-purine (uric acid) foods (see dietary recommendations)
  • Avoid or limit alcohol. Alcohol increases uric acid production, thus further worsening hyperuricemia
  • Limit meat to 3 ounces per meal
  • Limit high-fat foods, such as salad dressings, ice cream, fried foods, & gravies. Fat holds onto uric acid
  • in your kidneys
  • Regular daily exercise
  • Drink 8-12 cups of fluid daily – this will help reduce kidney stone formation and decrease uric acid crystals

2.2 Don’t:

  • Don’t take baker’s yeast or brewer’s yeast as a supplement

3. Dietary recommendations table

Foods to limit and/or avoid

Acceptable food choices

Meats and Proteins

  • Sweetbread
  • Anchovies
  • Sardines
  • Liver
  • Kidneys
  • Brains
  • Scallops
  • Shellfish (lobster, shrimp & crab)
  • Mussels
  • Veal, pork, fish, eggs, peanut butter, nuts, low-fat cheeses
  • Limit to 2 servings per week (2-3 ounces/serving)
    • Dried peas
    • Red meat (beef, lamb)

Milk and Diary

  • Whole milk
  • Cream
  • Sour cream
  • Ice cream
  • Skim or low-fat milk
  • Low-fat yoghurt
  • Low fat ice cream

Fruits and Vegetables

  • Limit avocados
  • Limit high-fat cooking including:
    • Au Gratin potatoes
    • Fried foods
    • Cream sauces
  • All fruit and juices (if diabetic, monitor sugar in fruit juices)
  • Limit to 2 servings per week:
    • Mushrooms
    • Dried peas
    • Beans
    • Spinach
    • Asparagus
    • Cauliflower

Bread and Grains

Limit high-fat bread-like:

  • Pancakes
  • French toast
  • Biscuits
  • Muffins
  • French fries
  • All enriched bread
  • Cereals
  • Rice
  • Noodles
  • Pasta
  • Potatoes


  • Alcohol
  • Beer
  • Wine
  • Hard liquor
  • Coffee, Tea, cocoa
  • Limit servings of:
    • Salt intake
    • Carbonated beverages (3 per week)

Fats, Oils and Condiments

  • Meat gravies
  • Baker’s and brewer’s yeast
  • Meat stock-based soups
  • Bouillon, broth, consume
  • Lemon juice
  • Herbs and spices without salt
  • Low sodium catsup
  • Low sodium soy sauce

4. References