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Uric acid, which is formed as an end-product of purine metabolism, is the most abundant natural antioxidant in the body. Though uric acid is typically associated with gout, it is also known to affect the central nervous system and related neurological functions. (source)
Low uric acid levels can stem from both physiological and nutritional factors. Physiologically, reduced production in the liver or increased excretion by the kidneys can lead to lower levels. From a nutritional perspective, a diet low in purine-rich foods and fructose can also contribute to lower serum levels. (source, source, source)
Prioritize purine-rich foods: Consumption of purine-rich foods is associated with high levels of uric acid. (source) The breakdown of purine results in uric acid in the body. (source) Recommendation: Consume two servings of purine-rich foods weekly.
One serving example: Liver (3 oz), Anchovies (3 oz), Mussels (3 oz), Mackerel (3 oz)
Exercise at a high intensity: High-intensity aerobic training has been shown to increase uric acid. High-intensity exercise breaks down components of DNA and RNA, which increases uric acid concentrations. (source) Additionally, exercise induces stress and oxidative stress. The production of uric acid helps to counteract these physiological changes. (source, source) Recommendation: Follow a structured program ensuring at least 75 minutes of 75% Max Heart Rate or greater weekly.
Monitor vitamin C intake: Higher intake of vitamin C is associated with lower uric acid concentrations. (source) Vitamin C may compete with uric acid during kidney reabsorption causing an increase in excretion of uric acid via urine, thus lowering levels. (source)Recommendation: Monitor excess vitamin C intake and supplement concentrations.
Elevated uric acid levels can often stem from physiological factors involving the liver and kidneys, which are responsible for uric acid metabolism and excretion. Nutritionally, a diet high in purine-rich foods and fructose can contribute to increased uric acid production. (source, source, source)
Limit fructose: Consumption of fructose stimulates uric acid production. (source) Fructose is converted to uric acid in the liver via a purine-degrading pathway. (source) Decreasing fructose consumption limits this conversion and helps maintain healthy uric acid levels. Recommendation: Monitor and limit the intake of foods and drinks high in fructose, including fruit, high fructose corn syrup, and sugar-based drinks like soda.
Limit purine-rich foods: Consumption of purine-rich foods is associated with high levels of uric acid. (source) The breakdown of purine results in uric acid in the body. (source) Recommendation: Monitor and limit excess consumption of purine-rich foods, like beef, mushrooms, asparagus, seafood, and alcohol.
Avoid alcohol: Alcohol consumption is associated with higher uric acid levels. (source) The ethanol in alcohol directly increases uric acid levels in the blood and decreases excretion. (source) Recommendation: Monitor alcohol intake. Try to limit consumption to one or two drinks daily, with the goal of less than three per week.
Supplement with vitamin C: Higher intake of vitamin C is associated with lower uric acid concentrations. (source) Vitamin C may compete with uric acid during kidney reabsorption causing an increase in the excretion of uric acid via urine, thus lowering levels. (source)Recommendation: Supplement with at least 100 mg of vitamin C daily.
