How much meat can be consumed in a day with high uric acid?
Nov 04, 2022
Source: Cainiu Health
Dr. Pan Yongyuan
Introduction
The meat commonly consumed is mainly pork, which contains purines. About 100g of lean pork contains approximately 120mg of purines. Dishes made from pork offal, such as fried intestines or blood sausages, are high-purine foods. Cooking methods affect the purine content in pork: boiling reduces purine levels, while frying or barbecuing increases purine content.
Uric acid is a byproduct of purine metabolism. Foods high in purine should be limited, and daily intake of lean meat should not exceed 100 grams (approximately two liang). If uric acid levels are significantly elevated, meat consumption should be more strictly controlled, as detailed below.
Foods containing more than 150 mg of purine per 100 grams are considered high-purine foods. Commonly consumed meats, such as pork, contain purines. Approximately 120 mg of purine is found in 100 grams of lean pork. Dishes made from pork offal, such as fried intestines or blood sausage, are high-purine foods. Cooking methods affect the purine content in pork: boiling reduces purine levels, while frying or barbecuing increases them.
Treatment for high uric acid can be approached in two ways. First, under medical supervision, long-term use of uric acid-lowering medications helps maintain uric acid within a target range, reducing gout attacks. These medications either promote uric acid excretion or inhibit its production. Besides febuxostat, commonly used drugs include allopurinol and benzbromarone. Second, dietary management aims to keep uric acid levels under control and reduce the frequency of gout episodes.
Therefore, high-purine foods such as lamb liver, pork liver, and chicken liver must be avoided. Fish such as snakehead, pomfret, and white ribbonfish should also be consumed sparingly.
Additionally, animal organs—especially livers, including lamb, pork, and chicken liver—are particularly high in purine and must be strictly avoided. Deep-sea fish like snakehead, pomfret, and white ribbonfish are also high in purine. Although these are less commonly consumed in daily life, both deep-sea and freshwater fish generally fall into the moderate-purine category.
