Hyperuricemia is an elevated uric acid level in the blood. The normal upper limit is 6.8mg/dL, and anything over 7 mg/dL is considered saturated, and symptoms can occur.
This elevated level is the result of increased production, decreased excretion of uric acid, or a combination of both processes.

Elevated uric acid can also be seen in accelerated purine degradation, in high cell turnover states (hemolysis, rhabdomyolysis, and tumor lysis) and decreased excretion (renal insufficiency and metabolic acidosis). Hyperuricemia can lead to gout and kidney stones. It has also been implicated as an indicator for diseases like metabolic syndrome, diabetes mellitus, cardiovascular disease, and chronic renal disease.
Although hyperuricemia isn’t a disease, if uric acid levels remain high, over time they can lead to several diseases.

Gout:
Gout can affect any joint in your body, but flares often first appear in your large toe. Feet, ankles, knees,and elbows are also common sites of gout.

Symptoms of gout may include:

• severe pain in your joints
• joint stiffness
• difficulty moving affected joints
• redness and swelling

kidney stones:
Uric acid crystals can cause a buildup of stones in your kidneys. Often, the stones are small and are passed in your urine. Sometimes, they can become too large to pass and block parts of your urinary tract.

Symptoms of kidney stones include:

• pain or aching in your lower back, side, abdomen, or groin
• nausea
• increased urge to urinate
• pain when urinating
• difficulty urinating
• blood in your urine
• foul-smelling urine

Hyperuricemia Diet:
Certain dietary changes may help decrease the level of uric acid in your blood. If your hyperuricemia is tied to gout, dietary changes may lower your risk of gout attack and slow the progression of any joint damage. Remember that uric acid is formed when purines break down in your body. Although purine occurs naturally, it’s also present in certain foods.Avoiding these foods may be beneficial.

What to avoid:

• red meats
• sugary foods and beverages, especially if they contain high-fructose corn syrup
• organ meat, such as liver
• meat gravies
• some seafood, such as anchovies, sardines, scallops, and mussels
• fish, such as tuna, cod, herring, and haddock
• spinach, peas, and mushrooms
• beans and lentils
• oatmeal
• wheat germ and bran
• beer and alcoholic beverages