Can patients with high uric acid levels consume soy products?

Generally, patients with high uric acid levels can consume soy products but should do so in moderation. Detailed analysis is as follows:

Processed soy products are considered low-to-moderate purine foods and their consumption will not significantly elevate blood uric acid levels or increase the burden of uric acid metabolism. Soy products are rich in plant-based protein, which provides essential nutrients and helps prevent protein deficiency caused by excessive dietary restrictions, thus supporting normal metabolic functions. Additionally, soy products contain dietary fiber, calcium, and soy isoflavones. Dietary fiber promotes intestinal motility, while calcium contributes to bone health. These nutrients not only supply necessary nourishment but also are less likely to cause obesity, which is one of the risk factors for elevated uric acid levels. Moderate consumption of soy products can therefore help maintain a healthy weight.

Although soy products are suitable for consumption, their intake should be controlled. It is recommended to choose light cooking methods such as cold mixing or stir-frying, and avoid frying or using excessive oil and spicy seasonings. Furthermore, soy products should be consumed as part of an overall balanced diet and should not replace other low-purine ingredients. If fluctuations in uric acid levels occur after consumption, the intake should be reduced or temporarily stopped.