Uric Acid

Uric Acid Level

INTRODUCTION

• Uric acid is an end product of purine metabolism and is excreted mainly by the kidneys.
• Blood levels of uric acid may increase in proportion to the degree of renal failure.
• Uric acid is relatively insoluble in plasma.
• At high concentrations, when the plasma is saturated, uric acid will precipitate in the joints and tissues, causing painful inflammation.

RANGE

Normal level:

• Males – 2.5-8 mg/dl
• Females – 1.5-6 mg/dl

Hyperuricemia:

• Occurs in primary disorders of purine metabolism such as gout.
• Can lead to renal damage.

Hypouricemia:

• Less common.
• May be associated with liver disease.
• May be associated with defective tubular reabsorption (Fanconi syndrome).

CAUSES

• Not excreting enough uric acid from the body, sometimes from dehydration but more often kidney disease.
• Drinking alcohol, which increases the risk of gout and gout flares.
• Eating a high-purine diet that includes a lot of red meat, shellfish, sweets, sugary sodas, and high-fructose corn syrup. (Fructose from fruit can also contribute to high uric acid.)
• Obesity.
• Diabetes.

SYMPTOMS

• Inflammation and intense pain at the base of your big toe are often signs of gout.
• Uric acid kidney stones, common in both high and low uric acid, can cause severe pain in your side and lower back.
• Fanconi syndrome, one cause of low uric acid, can lead to muscle weakness, fatigue, and peeing more than normal.

TEST

Dual-energy CT (DECT) scan

AYURVEDIC VIEW

As uric acid levels increase, it may lead to conditions like gout. In Ayurveda, Vatarakta (a condition involving vitiation of Vata dosha and Rakta dhatu) can be considered.

• Ayurvedic treatment of high uric acid is based on balancing the aggravated doshas, mostly the Vata dosha, by prescribing herbal medications that treat the disease from its root cause.

DIET (Ayurvedic Perspective)

In Ayurveda, certain foods are known to increase or decrease uric acid production. To control levels, limiting the intake of purine-rich foods is recommended. These include red meat, organ meats (such as liver and kidneys), shellfish, and certain types of fish (like anchovies and sardines).

• Including anti-inflammatory herbs like turmeric, giloy, and Triphala in the diet will help reduce the pain and swelling of the joints.