Can eating preserved eggs (pidan) lower uric acid levels?

Eating preserved egg (pidan) does not lower blood uric acid levels. Although preserved egg is considered a low-purine food and has minimal impact on serum uric acid levels after consumption, it neither promotes the excretion of uric acid from the body nor inhibits the production of uric acid within the body. Therefore, preserved egg does not have a uric acid-lowering effect. The main cause of elevated uric acid levels is purine metabolic disorder; controlling uric acid levels requires both inhibiting uric acid synthesis and promoting its excretion. Clinically, apart from herbal medicines, appropriate dietary management can also help reduce uric acid levels, such as avoiding high-purine foods, drinking more water, and consuming more low-purine alkaline foods. As a low-purine food, preserved egg can be consumed in moderation without increasing uric acid levels, but it does not have the effect of lowering uric acid.