Can patients with high uric acid eat bok choy?

Generally, patients with high uric acid levels can consume bok choy, but it should be eaten in moderation. The detailed explanation is as follows:

Bok choy is considered a low-purine food, and its consumption typically does not lead to a significant increase in uric acid levels. Bok choy is also rich in nutrients such as vitamins, minerals, and dietary fiber. These components help provide essential nutrition for the body and promote intestinal motility, improving digestive function. For individuals with elevated uric acid, moderate intake of bok choy can supplement necessary nutrients without increasing the burden on uric acid metabolism.

Although bok choy is safe for those with high uric acid, it should still be consumed in moderation. Excessive consumption may lead to an overintake of dietary fiber, potentially causing indigestion symptoms such as bloating and abdominal pain. It is recommended to use light and healthy cooking methods such as steaming, boiling, or stir-frying, and to avoid using excessive oil or spicy seasonings, which might irritate the gastric mucosa or interfere with uric acid metabolism.

Patients with high uric acid should primarily follow a diet consisting of low-purine, alkaline-forming, and high-fiber foods, while avoiding or limiting intake of high-purine foods, high-sugar and high-salt foods, alcoholic beverages, and certain fruits high in fructose. Additionally, they should drink plenty of water, avoid overeating, and maintain a healthy body weight.