Is uric acid level of 560 considered high?

A uric acid level of 560 is already relatively high. If the body has not yet shown symptoms of gout, you must pay special attention to controlling your diet and develop good living habits and eating habits. If you do not pay attention at this time, gout will occur. If it does not improve through control, you must go to the hospital for examination and treatment as soon as possible and control it by taking medication.

How to prevent high uric acid

Three mores: drink more water. If you find that your uric acid level is too high, drink at least 2000 ml of water a day to increase urine volume and excrete excess uric acid as much as possible. The amount should be increased appropriately in summer; eat more alkaline foods, such as vegetables, milk, fruits, rice and noodles, etc., to increase the body's alkaline reserves and help lower uric acid, especially in summer, drinking water boiled with corn silk and corn husks has the best effect in lowering uric acid; eat more soda foods to neutralize high uric acid.

Four less: Eat less foods high in purine, such as animal offal, seafood, meat, tofu, etc.; eat less hot pot, as the purine intake from a hot pot meal is 10 times or even dozens of times higher than that from a regular meal; take less drugs that reduce uric acid excretion, such as diuretics such as furosemide and hydrochlorothiazide, and some antihypertensive drugs; consume less calories and fat, as obesity can cause endocrine system disorders, and accelerated purine metabolism may also lead to increased blood uric acid concentrations.

How to relieve high uric acid levels

Control the amount of salt: For those who have hypertension, heart disease, and kidney damage, the salt intake should be limited to no more than 6g per day, and generally controlled at around 2~5g. See dietary health from daily necessities --- Don't underestimate the seasonings of daily necessities, which satisfy your appetite bit by bit every day. It is important to let them become a helper to your health rather than a hidden danger!

Control starch: The staple food of patients with hyperuricemia should be mainly carbohydrates, which should account for 50%~60% of the total calories, or even up to 70%. Rice, corn, flour and their products can be chosen. However, for patients with diabetes, carbohydrate intake should be controlled, and 4 to 5 grams per kilogram of body weight per day is appropriate, accounting for about 50% to 55% of total calories.

Control the amount of fat: The daily fat intake should be 0.6~1g per kilogram of body weight, accounting for about 20%~25% of total calories. People with concurrent hyperlipidemia should restrict themselves appropriately, especially during acute gout attacks, and need to avoid a high-fat diet because a high-fat diet inhibits uric acid excretion. The daily intake of cholesterol should not exceed 300 mg. Eat less fried food. The types of fat consumed should be mainly plant-based oils, such as soybean oil, peanut oil, corn oil, etc.

Control protein: The daily intake should be 0.8~1.0g per kilogram of body weight, accounting for about 12%~14% of total calories, and the daily protein supply can reach about 60 grams. The requirements can be relaxed appropriately for those who are thin, do manual labor, and are elderly. The main sources of protein are milk and eggs. You can eat river fish in moderation, as well as lean meat and poultry in moderation, but it is recommended to cut them into pieces, boil them to allow the purine to dissolve in the water, and then remove the soup before eating. Foods high in purine, such as animal offal and seafood, should be reduced or avoided.

To prevent high uric acid levels, we should first ensure three mores and four lesses, so that we can effectively prevent the occurrence of the three highs. In order to keep ourselves away from high uric acid levels, we must control our salt intake in our lives and we should also control our starch intake, so that we can stay away from gout attacks. Patients with high uric acid levels must pay attention.