High intake of non-vegetarian food consisting of red meat and poultry products and in certain cases even vegetarian diet of peas, lentils and beans can lead to this problem. Regularly taking such eatables as are incompatible to each other also do not go well with the body.
During the normal metabolic functioning of the body, a certain type of natural substances called purine, present in all the body cells and virtually in all foods, get converted into uric acid. It is healthy and normal for the uric acid to be formed in the body because it serves as an anti-oxidant and helps prevent damage to our blood vessels lining. Under varied conditions when the concentration of uric acid becomes high, resulting in its accumulation in the body, it may lead to many health problems which include gouty arthritis and urinary stones.
Since long time, rise in uric acid has been associated with diet. Many centuries ago, Acharya Charaka had counted the dietary indiscretion, faulty lifestyle and to an extent genetic predisposition among the major reasons for the emergence of ‘vata rakta’ or the high uric acid- like-conditions in the body. Health scientists today conclusively show that improper metabolism of purine, whether dietary or originating in the process of normal physiological wear and tear, is the basic reason for the formation of high uric acid.
Ancient ayurvedic texts mention the excessive intake of food articles which are acidic, bitter and salty in taste and hot and unctuous in effect among the dietary reasons for the uric acid build-up. Similarly, high intake of non-vegetarian food consisting of red meat and poultry products and in certain cases even vegetarian diet of peas, lentils and beans can lead to this problem. Regularly taking such eatables as are incompatible to each other also do not go well with the body. Regular use of alcohol, especially beer and its accessory diet rich in protein, additionally contribute to raising uric acid levels. That is why it has also been described as a disease occurring among the opulent sections of society.
Men tend to be more susceptible to the rise of uric acid at an earlier age, and studies show that in women it is mostly reported at menopause. Not only this, the symptoms related to high uric acid are more severe and pronounced in men, and a clear understanding of the risk factors which trigger or precipitate an attack of gout gives an insight to manage the problem appropriately. Since in most cases the set-off factor is the wrong diet, for a person suffering from the problem of high uric acid, it becomes imperative to adopt a disciplinary approach towards food as in the long run self-care proves to be more helpful than any other medication. First of all, restrict the intake of non-vegetarian food, especially red meat, fish and eggs. There is a misconception that meat has a monopoly over protein. It is a well-acknowledged fact that plant-based proteins are more body friendly and are better metabolized. Limited intake of tea or coffee is not a problem, but alcohol intake not only interferes with the natural excretion of uric acid but is also accompanied by such food as directly leads to uric acid build-up.