Does eating soy increase uric acid?

Gout is a purine metabolism disorder that causes the body to produce too much uric acid or poorly eliminate it through the kidneys. When uric acid levels increase, urate crystals are deposited in the joints, causing swelling, pain, heat and redness, especially during acute gout attacks. A diet high in purines, drinking alcohol, being overweight and sedentary all make the disease worse.

Soybeans and products such as soy milk, tofu, natto, boiled soybeans… contain an average amount of purines, much lower than red meat, seafood or animal organs. Reasonable vegetable protein from soy does not increase the risk of gout and does not significantly increase uric acid. Soybeans are also rich in fiber, isoflavones and good fatty acids, which are beneficial for the heart, weight and bone health – important factors for people with gout.

People with gout can absolutely use soy as part of a healthy diet. The appropriate amount is about one serving per day, equivalent to 200 ml of soy milk or 100 g of tofu. Prioritize products low in sugar and salt and limit fried soybeans to avoid increasing saturated fat. People who have just experienced an acute gout attack should reduce their protein intake in general in the first few days and then slowly increase it again when the condition stabilizes.

Even if you add soy, patients still need to follow a gout control diet such as increasing green vegetables, vitamin C-rich fruits, whole grains, and drinking 2-2.5 liters of water a day to support uric acid excretion. Limit alcohol, red meat, offal, seafood and fatty foods to avoid pain recurrence.

You should check uric acid, kidney function, blood sugar and blood fat periodically to monitor disease progression. Patients visit a nutrition or musculoskeletal specialist to help build a reasonable diet, control gout attacks and prevent long-term complications. Supplementing eggshell membrane extract, collagen type II, hydrolyzed collagen peptide, chondroitin sulfate, turmeric extract supports pain relief, anti-inflammation, regeneration of cartilage – subchondral bone and contributes to the prevention of osteoarthritis caused by gout.