Introduction :
Dietary and lifestyle choices are driving hyperuricemia, a disorder marked by high uric acid levels in the blood, ever more common. Unchecked, it can cause kidney stones, gout, and other metabolic problems.
Fortunately, uric acid levels can be quite well regulated by dietary intervention. A low-purine diet can greatly lower uric acid generation and enhance patient results.
This blog will go over a sensible low-purine diet plan, point out which foods and pulses should be avoided, and offer nutritional advice for efficiently controlling hyperuricemia.
Hyperuricemia:
Uric acid is a waste product of purine metabolism. Usually, uric acid dissolves in blood and the kidneys eliminate it. But when the body generates too much or excretes too little uric acid, it builds up in the blood and causes hyperuricemia.
Although renal function and genes have roles, food is the most changeable element. Foods high in purine raise uric acid levels.
some lifestyle decision such as alcohol use and sugary drink further compromise uric acid metabolism.
Pulses to Avoid in Hyperuricemia:
Pulses (legumes) contain moderate levels of purines, and while they offer nutritional benefits, certain varieties should be limited such as
Lentils (Masoor dal)
Chickpeas (Chana)
Peas (Matar)
Kidney beans (Rajma)
Soybeans and soy products
Black gram (Urad dal)
Green gram (whole Moong)
These can be consumed in small amounts during uric acid control but are best avoided during acute gout attacks.
Safer Pulses:
Split yellow moong dal (washed version)
Horse gram (Kulthi dal) – known to have uricosuric effects, promoting uric acid excretion.
How to use:
Soak pulses overnight and discard the soaking water before cooking to reduce purine content.
Low-purine diet chart to be followed by hyperuricemia patients:
Morning (7:00–7:30 AM)
Warm water with lemon
5–6 soaked almonds or 1 soaked walnut
Breakfast (8:30–9:00 AM)
Oats porridge / Vegetable poha / Moong dal chilla
Green tea (unsweetened)
Mid-Morning Snack (11:00 AM)
Low-purine fruit: Apple, papaya, pear, watermelon( any one)
Coconut water, it is helpful.
Lunch (1:00–1:30 PM)
1 cup brown rice
Cooked vegetables
(bottle gourd, spinach, pumpkin)
Moong dal or Kulthi dal
Buttermilk or curd (low-fat)
Evening Snack (4:30–5:00 PM)
Roasted makhana / murmura
Herbal tea or mixed seeds
Dinner (7:30–8:00 PM)
Multigrain roti or light rice
Vegetable soup or sauteed veggies
Salad
Bedtime:
Warm low-fat milk with a pinch of turmeric
Foods to Avoid in Hyperuricemia:
Red meats, organ meats (liver, kidney)
Seafood (anchovies, sardines, shellfish)
Alcohol, especially beer
Sugary soft drinks and high-fructose corn syrup
Yeast-rich foods (bakery products)
Fermented pulses like idli, dosa (excess)
General Lifestyle maintanance:
Drink 2.5–3 liters of water daily
Maintain a healthy body weight
Avoid fasting or crash diets
Exercise moderately (30 mins daily)
Monitor uric acid levels every 3–6 months
Conclusion:
Managing hyperuricemia does not need strict deprivation. A well-balanced meals, and regular lifestyle practices keep normal uric Acid in blood. Long-term consequences and gout flare-ups can be greatly lowered with a well-planned low-purine diet. Discuss healthcare provider to follow the meal plan.
