Hyperuric acid is a metabolic disease caused by the disorder of purine metabolism in the human body, resulting in the increase of uric acid in the blood. Clinically, the standard range of normal male uric acid is 150-380 μmol/L, if it is higher than this index, it means that it is a high uric acid population.
People with high uric acid should choose foods with low purine content as much as possible in their daily diet to reduce the deposition of uric acid in the body and reduce the burden on the kidneys. Fish that people often eat is rich in purines, but there are also experiments to prove that high-temperature cooking can degrade purines in food, So experiments and data are needed To illustrate the changes in the purine content of fish meat and fish soup during high temperature boiling.
In the experiment, representative yellow croaker (saltwater fish) and common carp (freshwater fish) were selected as experimental samples. As can be seen from the above figure, the total amount of purines in the raw meat of yellow croaker and carp is about 0.08%, of which the content of hypoxanthine is the highest, and the content of xanthine is the lowest. In the experiment, yellow croaker and carp were put into distilled water and heated at high temperature respectively, and the purine content in the samples was determined at the time points of 10, 20, 30, 40 and 60 min respectively.
It can be seen from the above figure that the total purine content in the meat and soup of yellow croaker and carp gradually decreases with the increase of boiling time, and the purine content in fish meat gradually decreases, The purine content in the fish soup gradually increased. As the boiling time increases, the purines in the fish will dissolve in the fish soup due to thermal extraction. 
From the results of this experiment, it can be concluded that fish soup cooked at high temperature for a certain period of time still has a high total content of purines. Therefore, people with high uric acid should eat fish soup and other fish and meat food quantitatively, and it is strictly forbidden to consume too much at one time, so as to avoid the rapid rise of uric acid content in the body and aggravate the disease.
The author of this issue: Liang Jiayan
Editor: Jiang Tingting
 Ge Junbo, Xu Yongjian. Internal Medicine. 8th Edition [M]. People’s Health Publishing House, 2013.
 Luo Xineng. Effect of heat treatment on purine content in prawns. Food Science (Taiwan), 1997, 24(4):438-447
 Wang Xinyan, Ling Yun, Sun Li, et al. Effects of boiling and heating on the contents of four purines in fish [J]. Food Science and Technology, 2008, 33(11):112- 115.
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