Does high uric acid level affect the consumption of white liquor (baijiu)?

Elevated uric acid levels are usually associated with hyperuricemia or gout. Baijiu (Chinese white liquor) contains a large amount of ethanol, which inhibits the excretion of uric acid and increases the level of serum uric acid in the body. If patients with high uric acid frequently consume baijiu, it can easily lead to hyperuricemia, manifesting as symptoms such as redness, swelling, heat, and pain in the joints.

When alcohol is metabolized in the human body, it produces lactic acid, which competitively inhibits the excretion of uric acid by the kidneys, further increasing the concentration of uric acid in the blood. Additionally, alcohol itself contains a certain amount of purines, especially beer and spirits, which can also increase uric acid production. Long-term consumption of baijiu and persistently elevated serum uric acid levels may cause gout-related kidney damage. As the condition worsens, accompanied by uric acid stones, it may progress to uremia, which poses a life-threatening risk.

For patients who already have hyperuricemia or gout, alcohol consumption may trigger an acute gout attack, presenting with symptoms such as redness, swelling, heat, and pain in the joints. If large amounts of alcohol are consumed over a long period, the persistent elevation of serum uric acid levels may even lead to eye diseases. Tophi may develop in the subcutaneous tissue of the eyelids, subsequently causing conjunctivitis, keratitis, scleritis, retinal detachment, and other ocular conditions.

In daily diet, it is important to reduce the intake of high-purine foods, such as animal offal, seafood, and meat, while maintaining adequate hydration to promote uric acid excretion. If uric acid levels continue to rise, timely medical attention should be sought.