The increase in uric acid in the body leads to ailments such as fever, joint infections, skin cracks, erosion of affected bones, and cellulitis in soft tissue.

In ancient times, this condition was known as the “disease of kings” because it affected those who could afford to consume excessive amounts of alcohol and meat—both foods known for providing high levels of uric acid.

Although this disease is induced by the consumption of certain foods, there are also others that contribute to reducing uric acid levels in the blood. Below we present them:

Reducing uric acid levels

-Berries: Studies indicate that red or blue fruits such as blueberries, strawberries, and cherries contain high levels of proanthocyanidins and anthocyanidins. These are bioflavonoids that help prevent the destruction of collagen and the inflammation caused by uric acid.