'Healthy' foods that have high uric acid levels

Hyperuricemia is a condition caused by high uric acid levels in the body. It leads to the formation of uric acid crystals that settle in the joints and kidneys and cause gout, a painful form of arthritis. Uric acid is a waste product created by the body while it breaks down chemicals called purines, found in food and drinks. When the amount of this acid exceeds in the body, hyperuricemia is caused which can be treated by some moderate changes to the diet. Below, know foods that can elevate your uric acid levels and thus must be avoided in your daily diet.

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While vegetables overall are beneficial for health, there are some such as spinach, asparagus, cauliflower, mushrooms and green peas that contain moderate levels of purine. Individuals facing problems with high uric acid levels, must eat them in moderation or consult an expert before adding them to the diet.

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According to the National Kidney Foundation, seafood such as anchovies, sardines, mackerel, scallops and shellfish are rich in purines and have been linked to gout flares. Additionally, while fish are generally considered to be a healthy option for most diets, people prone to gout can do better by avoiding them.

Sweet beverages and juices high in fructose can elevate the production of uric acid. This is because unlike other sugars, fructose is metabolised differently by the body, leading to increased purine breakdown and thus higher levels of uric acid. Fruits such as mangoes, grapes, pineapples and bananas are rich in fructose and thus must be consumed in moderation.

Red meat such as beef, lamb and pork is high in purine. Additionally, their cooking methods which include boiling or grilling can further add to their purine content. Thus, for people prone to gout, it is better to limit and regulate their intake of red meat to avoid hyperuricemia.

While yeast itself doesn't contain purine, it can stimulate its production leading to rising uric acid levels. Foods containing high levels of yeast such as bread and spreads must be limited in consumption in order to prevent gout.