Using Le Chatelier's principle to explain why eliminating red meat from your diet can reduce build-up of sodium urate in joints.... Can anyone help me understand this more.... this is what im thinking.... The lese consumption of red meat results in decreased concentration of urate ions in the blood. From Le Chatelier’s principle we know that “ if a change occurs in one of the factors such as temp pressure etc the system will tend to adjust itself in such a manner so as to undo the effect that produces it..” Since we know that equilibrium constant remains constant so when urate ions conc. decreases the sodium salt conc. also decreases. Hence the explanation. Am I on the right track...Can someone help me understand this more clearly!