Uric acid is a byproduct of purine metabolism, derived from cell turnover and certain foods. Excess uric acid can cause gout and is associated with increased cardiometabolic and renal risk. The liver produces uric acid, and the kidneys eliminate it; when it accumulates, it increases in the blood.
The reference range is usually between 3.5 and 7.2 mg/dL in adults. However, clinical guidelines recommend keeping it below 6 mg/dL for people with gout, and below 5 mg/dL for more severe cases.
The main causes of sustained elevation include: excessive consumption of sugars, especially fructose (juices, sugary drinks, syrups), regular alcohol consumption (especially beer), high intake of purine-containing foods such as organ meats and seafood, use of certain medications (diuretics), chronic kidney disease, and genetic predisposition. Insufficient hydration also contributes.
The radical strategy consists of completely eliminating sugary drinks, fruit juices, and alcohol, as well as organ meats and processed meats. It is also recommended to increase water intake, favor low-fat dairy products, vegetables, and berries, and adjust medications that promote hyperuricemia under medical supervision.
The moderate strategy, on the other hand, seeks to reduce without eliminating completely: limiting alcohol and red meat, replacing sugary drinks with water, consuming lean protein in moderate portions, and maintaining a Mediterranean or DASH pattern, with an emphasis on vegetables, legumes, whole grains, and low-fat dairy.
Among the protective foods, low-fat dairy products and cherries stand out for their antioxidant effects. Gradual weight loss and regular physical activity also help stabilize levels. In all cases, medical follow-up with uric acid and metabolic marker monitoring is recommended.
Dr. Carlos Jaramillo's YouTube channel presents a clinical and moderate approach, emphasizing the relationship with fructose and alcohol, and on MetabolismoTV, Frank Suárez didactically explains the importance of hydration, vegetable juices, and diet as practical tools.