How Diabetes, Kidney Disease and Other Ailments Can Raise Uric Acid Levels

Post by : Saif Nasser

Rising uric acid—termed hyperuricemia—is an increasingly frequent clinical issue. Uric acid is produced when the body breaks down purines, substances present in foods such as red meat, certain seafood and alcoholic drinks. Under normal circumstances the kidneys filter and excrete uric acid. When production outpaces elimination or renal clearance is impaired, urate can crystallise in joints and tissues, producing gout or contributing to kidney stone formation.

Dr. Natasha Negalur More, Consultant Rheumatologist at KIMS Hospitals, notes that dietary choices are only part of the picture. Several medical conditions can raise uric acid. Below are five common contributors:

Kidney Disease – Impaired renal function reduces the body’s ability to clear uric acid, resulting in higher blood levels.

Obesity – Excess body weight is linked to greater uric acid production and diminished excretion capacity.

Diabetes – Insulin resistance interferes with the kidneys’ capacity to remove uric acid, promoting accumulation.

High Blood Pressure (Hypertension) – Chronic hypertension can damage renal function and slow uric acid elimination; some antihypertensive drugs may also elevate levels.

Hypothyroidism – Reduced thyroid activity can slow metabolic processes, creating conditions that favour uric acid buildup.

How diet can help

Dietary adjustments are a practical way to limit uric acid-related complications. Choosing appropriate foods and maintaining hydration can reduce the chance of gout flares or stones.

Foods to include:

Low-purine items: Plenty of fresh fruit, most vegetables, wholegrain products and low-fat dairy.

Hydration: Aim for about 2.5–3 litres of fluids a day to support renal clearance.

Alkaline foods: Vegetables such as cucumber, bottle gourd, spinach and celery may help neutralise acid load.

Vitamin C-rich foods: Citrus fruits, guava, berries and amla can assist in lowering uric acid levels.

Healthy fats: Sources like olive oil, nuts and seeds offer anti-inflammatory benefits.

Foods to avoid:

High-purine foods: Red meats, organ meats (for example liver or kidney), shellfish and certain fish such as sardines should be limited.

Alcohol: Beer and distilled spirits are particularly associated with higher uric acid.

Sugary drinks: Soft drinks, many packaged juices and items containing high-fructose corn syrup can raise levels.

Processed foods: Fried snacks and other high-fat processed products should be minimised.

Key Takeaways

Controlling uric acid requires more than medication alone. Weight management, regular fluid intake and a balanced diet reduce the risk of painful flares. Cutting back on alcohol and sugary beverages eases the kidneys’ workload. Consistent lifestyle changes can significantly improve joint health and overall wellbeing.

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