Dietary recommendations in hyperuricemias (uric acid)

Hyperuricemia is a pathology resulting from an increase in blood levels of uric acid due to genetic factors, coupled with an inadequate diet. This uric acid ends up depositing in the joints, producing pain and other unpleasant symptoms, commonly known as gout.

The treatment is based on medication as the preferred route, but bearing in mind that a correct and specific diet can improve the symptoms of the pathology to a great extent, thus reducing gout attacks and possible complications such as cardiovascular disease, nephropathy, hypertension or insulin resistance.

The following is a general description of the recommended foods that should be most present in the diet of a hyperuricemic person. Remember that what you are reading is for general information only and does not imply a specific treatment. Each person has different requirements. Consult with our specialist before carrying out any diet.

Moderate restriction of the protein content of the diet,/strong> especially of animal origin, but without leaving it completely aside (5/week).

Increase in the consumption of proteins of vegetable origin (Legumes; Rice…) taking care not to exceed with legumes.

Limitation of the consumption of foods rich in purines(animal viscera; some fish such as anchovies; meat extracts; seafood preserves…etc).

Ingestion of large amount of water throughout the day

Avoid salt as much as possible (Max 8g/day)

Avoid eating foods rich in oxalates

Avoid drinking alcoholic beverages.

Use olive oil in culinary preparations

Promote weight loss if there is overweight or obesity by avoiding fasting and very accelerated losses.