Disclaimer: The content of the article is for reference only, the storyline is purely fictional, intended to popularize health knowledge, if you feel unwell, please seek medical attention offline.
Dr. Li frowned and checked the test sheet in his hand again. His patient, Mr. Zhang, a 50-year-old business executive, had a uric acid level of 650 μmol/L, far beyond the normal range. Dr. Li looked up at Mr. Zhang, who looked confused in front of him, and couldn't help but sigh.
"Mr. Zhang, your uric acid level is really too high. Is there anything special about what you eat?" Dr. Lee asked.
Mr. Zhang scratched his head: "I recently went to Japan on a business trip, and the seafood there is so fresh, I eat almost every meal." After returning to China, I felt joint pain all over my body, but I didn't expect it to be high uric acid. "
Dr. Lee nodded thoughtfully, "You know what?" The average Japanese consume more than 3 times as much seafood per day as Chinese, but their uric acid levels are generally lower than ours. There must be some secret in this. "
Mr. Zhang's eyes widened: "Really? That's incredible! Could it be that Japan people have any special constitution?"
Dr. Li smiled and shook his head: "The truth is far more complicated than that. Let me tell you an interesting story, maybe you can solve the puzzle..."
And so, a story of seafood, health, and cultural differences unfolds.
The protagonist of the story is Wang Hai, a 40-year-old Chinese chef. Wang Hai has always dreamed of going to Japan to learn authentic sushi making skills. Finally, last year, he landed his wish as an apprentice at a three-Michelin-starred sushi restaurant in Tokyo.
When he first arrived in Japan, Wang Hai was fascinated by the rich variety of local seafood. Every day, he gets his hands on the freshest tuna, salmon, octopus and other seafood. As a food lover, Wang Hai is like a fish in water, and he is feasting on it.
However, after a few months, Wang Hai began to feel unwell. His ankles and finger joints often ached, sometimes even red, swollen and hot. At first, he thought it was just due to work exertion, but the symptoms got worse.
Wang Hai decided to go to the hospital for a check-up. Mr. Sato, a Japanese doctor, carefully inquired about Wang Hai's symptoms and eating habits, and suggested that he have a uric acid test. The results showed that the uric acid level of Wang Hai was as high as 580 μmol/L, which was far beyond the normal range.
Dr. Sato told Wang Hai that he was likely suffering from gout, a disease caused by a disorder of uric acid metabolism. High-purine foods, such as certain seafood, may cause elevated uric acid levels.
Wang Hai was taken aback: "But, don't Japan often eat seafood?" Why do they have lower levels of uric acid?"
Dr. Sato explained with a smile, "That's an interesting question. In fact, the eating habits and lifestyle of Japan people are closely related to the digestion and absorption of seafood. Let's take a look at the mystery. "
1. The miraculous effects of green tea
Dr. Sato first mentioned green tea. "Japan people have a long-standing habit of drinking green tea. Do you know? The catechins contained in green tea have the effect of lowering uric acid. "
Studies have shown that the catechins in green tea can inhibit the activity of xanthine oxidase, thereby reducing the production of uric acid. A study published in the journal Arthritis Research and Treatment showed that drinking 4 cups of green tea per day significantly reduced serum uric acid levels[1].
Wang Hai suddenly realized: "No wonder Japan people have to accompany a cup of green tea with whatever they eat!"
2. The secret of vinegar
Dr. Sato went on to explain, "In addition to green tea, vinegar is also a frequent part of the Japan diet. Sushi vinegar and vinegar in kimchi all help to promote the excretion of uric acid. "
The acetic acid in vinegar can increase the alkalinity of urine, which is conducive to the dissolution and excretion of uric acid. A study published in the International Journal of Biomedical Research found that vinegar significantly reduced serum uric acid levels and improved gout symptoms [2].
3. The efficacy of miso soup
"Japan people drink miso soup at almost every meal, do you know why?" Dr. Sato asked.
Wang Hai shook his head. Dr. Sato explains, "Miso is rich in soy isoflavones, which have anti-inflammatory effects and can relieve joint inflammation caused by gout. In addition, miso soup also boosts metabolism and helps to flush out toxins from the body. "
A study published in the journal Frontiers in Food Science and Nutrition confirmed that soy isoflavones can significantly reduce serum uric acid levels and reduce gout symptoms [3].
4. Moderate fish intake
"Finally, I would like to talk about the way Japan eat seafood." Dr. Sato said, "Although Japan people often eat seafood, they consume relatively small amounts each time. They focus more on quality and freshness than quantity. "
Studies have shown that moderate fish intake is beneficial for reducing uric acid levels. The omega-3 fatty acids in fish have an anti-inflammatory effect and can relieve gout symptoms. A study published in the Annals of Rheumatology found that consuming fish 1 to 2 times per week reduced the risk of gout attacks [4].
After listening to Dr. Sato's explanation, Wang Hai was thoughtful. He began to realize that a healthy diet is not just about the choice of ingredients, but more importantly about the overall eating pattern and lifestyle.
Over the next few months, Wang Hai began to adjust his eating habits. He drinks green tea every day, consumes vinegar foods in moderation, often drinks miso soup, and controls the intake of seafood at each meal. Gradually, his joint pain began to subside, and when he was checked again, his uric acid level dropped to the normal range.
After returning to China, Wang Hai brought back not only exquisite sushi-making skills, but also the wisdom of healthy eating in Japan. He introduced the "Healthy Sushi Set" in his restaurant, each with green tea, small sushi vinegar and miso soup. This novel approach quickly became popular among diners.
After listening to Dr. Lee's story, Mr. Zhang fell into deep thought. He began to understand that a healthy diet is not just about simply avoiding certain foods, but about establishing a balanced eating pattern.
Seeing that Mr. Zhang was enlightened, Dr. Li continued, "Mr. Zhang, we can learn a lot from this story. Let's summarize a few key points to reduce uric acid levels: "
1. Drink more green tea: Drink 3-4 cups of green tea a day and use the catechins in it to inhibit the production of uric acid.
2. Eat vinegar in moderation: You can add a small amount of vinegar to your salad, or try vinegar kimchi to help promote the excretion of uric acid.
3. Drink miso soup or other soy products often: Use the anti-inflammatory effect of soy isoflavones to relieve gout symptoms.
4. Control your seafood intake: Limit your seafood intake to a moderate amount each time you eat it, and focus more on quality than quantity.
5. Increase your intake of omega-3 fatty acids: Eat fish in moderation or opt for fish oil supplements.
6. Maintain water intake: Drinking plenty of water can help promote the excretion of uric acid.
7. Control your weight: Being overweight increases the risk of gout, and it's important to maintain a healthy weight.
8. Exercise regularly: Moderate aerobic exercise can help control weight and boost metabolism.
"In addition to this," Dr. Lee adds, "it is also important to reduce the intake of high-purine foods such as animal offal, sardines, mackerel, etc." At the same time, it is important to control alcohol intake, as alcohol can interfere with the metabolism and excretion of uric acid. "
Mr. Zhang carefully noted down these suggestions. He is determined to adjust his diet and lifestyle according to these principles from today onwards.
"Thank you, Dr. Lee." Mr. Zhang said sincerely, "You not only treated my illness, but also taught me how to live a healthier life." I believe that through these changes, I will be able to control my uric acid levels. "
Dr. Li smiled and nodded, "A healthy lifestyle requires long-term adherence. We'll check again next month to see how it goes. If you have any questions during the implementation, you can always come to me for consultation. "
With that, Mr. Zhang left the clinic with renewed hope and determination. This story about seafood, uric acid, and health not only reveals the secret of low uric acid levels in Japan, but also points out a healthy path for many people suffering from high uric acid.
In this fast-paced, heavy taste era, perhaps we should all learn from the wisdom of Japan: slow food, careful taste, and balance, so that food and health can coexist in harmony. After all, real food not only satisfies our taste buds, but also nourishes our body and mind, allowing us to live longer and better.