High uric acid, can I drink broth?

Who can resist a cup of broth that has been simmered for hours and has a fragrant and delicious taste? But some people think that people with high uric acid cannot drink broth, so can people with high uric acid drink broth?

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 uric acid in normal males is 150-380 μmol/L[1].

In the daily diet, people with high uric acid should choose low-purine foods as much as possible to avoid gout caused by excessive intake of purines that exceed the body’s metabolic capacity. Meat that people often eat, such as pork and beef, contains a lot of purines, but high temperature can degrade purines. So let’s see now, what is the change in the purine content of meat and broth after high temperature cooking?

It can be seen from Table 1 that the total purine content in raw meat is about 0.1% in the five kinds of meat, such as beef, rabbit, pork, chicken and duck, which are eaten daily [2]. Among these five kinds of meat, chicken has the highest total purine content, and besides xanthine, the content of guanine, hypoxanthine and adenine in chicken is also the highest among the five kinds of meat. In this experiment, we took chicken as an example, and measured the content of purines in chicken and chicken soup after boiling for 10, 20, 30, 50, and 80 minutes.

Figure 1 The effect of boiling on the total amount of purine in chicken and chicken soup

As can be seen from Figure 1, with the increase of boiling time, the purine content in chicken gradually decreased, the purine content in chicken soup gradually increased, and the purine content in chicken and chicken soup decreased. , the content tends to be stable with time.

From this experiment, we know that the total content of purines in the broth after high temperature cooking is still high. People with high uric acid can eat a small amount of broth, It is not good if eating too much at one time causes the disease to occur.

The author of this issue: Dai Ziqiao

Editor: Jiang Tingting

References

[1] Ge Junbo, Xu Yongjian. Internal Medicine. 8th Edition [M]. People’s Health Publishing House, 2013.

[2] Wang Xinyan, Ling Yun, Chu Xiaogang, Zhou Ping. Changes of four purine contents in meat products during boiling process [J]. Food Science, 2008(07):67-69 .

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