Food alkalization and uric acid

Abstract

Alcaline foods are: millet, yogurt, milk, kephir, whey, all vegetables (except fava beans, peas, beans, soy, olives, asparagus, watercress salad, chickpea, peanuts) and all fruits (except chestnuts, walnuts, almonds, plums and cranberries). These types of food help eliminate uric acid by raising the pH of body fluids. Also, due to lower purine content, these foods reduce the formation of uric acid. Around 90% of hyperuricaemias are the result of altered nutrition patterns - higher purine intake through acidic foods. Higher intake of alkaline foods and lower intake of acidic foods are a cheap and readily available public health measure for all who need those nutritional benefits. Education on dietary requirements is therefore necessary.

Keywords

• alkiline foods
• uric acid
• urine
• diet