Explanation
The ratio of uric acid to creatinine is an indicator of kidney health. (source)
Low
A low uric acid/creatinine ratio can stem from physiological factors impacting kidney function, as the kidneys regulate the excretion of uric acid. From a nutritional perspective, factors such as low purine intake and hydration status can influence this ratio. (source, source, source, source, source)
Optimization
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)
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.
Prioritize fiber-rich foods: Daily fiber intake has been shown to reduce creatinine levels. (source) Fiber increases the stool bulk and provides a fecal route of excretion for nitrogenous waste, including creatinine, resulting in decreased levels of creatinine in the body. (source, source) Further, fiber aids in supporting bacterial creatinase, which breaks down creatinine, in the intestine. (source) Recommendation: Incorporate fiber-rich foods with the target of at least 30 g of fiber per day.
One serving examples: Chia Seeds (2 tbs), Flaxseeds (2 tbs), Lentils (1 cup), Steel Cut Oats (1 cup), Avocado (1 medium Avocado)
Prioritize proper hydration: Dehydration associated with exercise has been shown to raise markers of kidney damage. (source) Dehydration decreases the kidneys' ability to metabolize waste, including creatinine. (source) Ensuring adequate water intake regulates creatinine concentrations in the body. Recommendation: Drink at least 0.5 fl oz of water per pound body weight per day.
High
An elevated uric acid/creatinine ratio may stem from physiological factors linked to kidney function, as the kidneys play a crucial role in filtering and excreting uric acid and creatinine. Nutritionally, a diet high in purine-rich foods and inadequate hydration can contribute to higher uric acid levels, affecting the ratio. (source, source, source, source, source)
Optimization
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.
Limit foods high in fiber: Daily fiber intake has been shown to reduce creatinine levels. (source) Fiber increases the bulk of the stool and provides a fecal route of excretion for nitrogenous waste, including creatinine. (source, source) Further, fiber aids in supporting bacterial creatinase, which breaks down creatinine, in the intestine. (source) Limiting fiber intake regulates creatinine levels in the body. Recommendation: Monitor and limit excess intake of fiber-rich foods, like oats, beans, and whole grains.
