Can I eat preserved egg (pidan) if I have high uric acid levels?

Patients with high uric acid levels can eat preserved eggs (pidan), but should consume them in moderation. As a traditional type of preserved egg product, preserved eggs have relatively low purine content, typically containing 30–50 milligrams of purine per 100 grams, placing them within the low-purine food category and making them suitable for individuals with elevated uric acid levels. Preserved eggs are rich in protein, fat, and various trace elements, and moderate consumption can help supply necessary nutrients to the body. However, because preserved eggs contain high levels of salt and cholesterol, excessive consumption may have adverse health effects, such as increasing the burden on the kidneys and raising blood pressure. Therefore, patients with high uric acid should control their intake of preserved eggs and avoid overconsumption. At the same time, they should maintain a balanced diet by combining other low-purine foods to support overall health.