Changes in serum and urinary uric acid levels in normal human subjects fed purine-rich foods containing different amounts of adenine and hypoxanthine.

Abstract

The effect of ingesting some purine-rich foods (beef liver, haddock fillets and soybeans) on uric acid metabolism was investigated in 18 male subjects with no history of gout or kidney disorder. In a crossover design, three isoenergetic and isonitrogenous meals were fed to volunteers during a 3-week period. Only the content of uricogenic bases (adenine and hypoxanthine) varied among the test meals. Ingestion of all experimental meals caused an increase in serum uric acid levels at 120 minutes and this increase was more marked (about twofold) with haddock and soybean ingestion. In all groups, the postprandial serum uric acid levels at 240 minutes were lower than those obtained at 120 minutes, but still remained elevated in comparison to the fasting level. The test foods had little or no effect on serum and urinary creatinine values. As expected, 24-hour urinary uric acid excretion was similar for the three test meals due to the isonitrogenous load of proteins and purines. Assessment of each purine base content rather than the total purine content of foods should be considered in future recommendations for hyperuricemic individuals.

Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia

“…39,40) Some of the examined fish, especially fish with a metallic coloration, contained a considerable amount of guanine. Metallic fish also contained an abundance of unsaturated fatty acid.…”

“…40) Considering the different effect on serum uric acid level, such foods that contain not only a large amount of total purines but also a high ratio of hypoxanthine can therefore be considered as the greatest dietary risk factor for developing gout. Heavy intake of these foodstuffs should be avoided.…”

Diet in Gout and Hyperuricemia

“…[52], проведенное в те же годы, было иным по структуре и в большей степени приближенным к практике: сравнивали уровни МК у 18 здоровых мужчин 20-48 лет после приема блюд, со-держащих примерно 50 г белка из различных источников -рыбы (пикша), печени и соевых бобов. Через 120 мин после приема внутрь указанных продуктов увеличение сыворо-точных уровней МК было статистически значимым (р<0,05) во всех трех группах: максимально после приема пикши (в среднем на 0,34 мг/дл) и в существенно меньшей степени, на 0,15 и 0,25 мг/дл, в ответ на прием соответст-…”

“…На основании полученных результатов авторы сде-лали вывод, что «исключение из диеты пациентов с по-дагрой некоторых продуктов с высоким содержанием ну-клеиновых кислот, таких как печень и бобовые, представ-ляется чрезмерным ограничением...» [52]. Результаты приведенных выше популяционных исследований его подкрепляют.…”

Analysis of Intra- and Extracellular Levels of Purine Bases, Nucleosides, and Nucleotides in HepG2 Cells by High-performance Liquid Chromatography

“…Other studies demonstrate that oral hypoxanthine (HX), adenosine monophosphate (AMP), guanosine monophosphate (GMP), inosine monophosphate (IMP), and adenine (A) produce greater hyperuricemic effects, whereas xanthine (X) and guanine (G) do not affect serum UA levels. 2 Furthermore, alcohol consumption increases the level of serum UA. [3][4][5][6][7] In addition to the increase of ATP production by alcohol, the frequency of prevalence of gout is rising through the synergistic effect of purines present in beer.…”