The influence of dairy products on plasma uric acid in women

Ghadirian, Parviz; Shatenstein, Bryna; Verdy, M; Hamet, Pavel

doi:10.1007/bf01719431

Cited by 63 publications

(57 citation statements)

References 16 publications

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“…Multivariate analysis revealed major inverse correlation only between skimmed milk intake (low fat yoghurt and not other dairy products) and the frequency of gout. It has been observed that milk protein intake, such as casein and lactalbumin that have uricosuric properties, reduce uricaemia levels in healthy subjects [10], whereas a four-week randomised trial of subjects on a dairy product-free diet significantly increased uricaemia levels [11]. According to Choi and coworkers [9], dairy products have a low purine content, thus milk proteins could reduce uricaemic without supplying the purine load contained in other proteins, such as meat and fish, even if the negative risk of elevated protein intake in kidney stone formation is common knowledge [12].…”

Section: Discussionmentioning

confidence: 99%

Does Milk Intake Play a Specific Role in the Pathogenesis of Kidney Stones?

Brardi¹

2016

Arch Renal Dis Manag

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026specifying the type). In addition, the variables collected for each patient and control provide demographic data (gender, age, height and weight) and information on the type of stones and the number of episodes of colic up to completion of the questionnaire (patients only) (Tables 1,2). Although the type of the kidney stones was not known in all the patients, most of the calculi analysed were calcium oxalate kidney stones, like observed in the general population (Table 1). Statistical analysisDescriptive analysis was performed for each variable, including frequency distribution of the variables and calculation of the elementary statistics (mean, standard deviation, minimum and maximum) for the quantitative variables in patients and controls. Distribution was determined using Chi-square tests. Student's t-test was used to assess quantitative variables. Thereafter, logistic regression analysis was performed to assess the importance of each factor on the probability of being patients or controls. In addition to food intake, BMI (calculated on weight and height and split into ≤25 or >25 kg/m 2 ), age (≤50 years or >50 years) and gender were taken into consideration. A backwards variable selection method was adopted where p<0.05 (Wald's test) was minimum threshold. The odds ratio and 95% confidence limits were calculated for the other variables present in the final model. All the analysis was performed using SAS V8.2 software for Windows. ResultsFrequency distributions and elementary statistics carried out to better assess the extent of the differences observed revealed that IntroductionDiet plays a key role in the pathogenesis of kidney stones [1]. In particular, recent findings have advanced knowledge on the protective role of a high calcium diet in the pathophysiology of the formation of calcium oxalate stones (the most common variety). Nonetheless, not much is known about the specific action of different foods supplying calcium, in particular the specific role played by milk intake, compared with other dairy products (mainly cheese) in kidney stone formation. We performed a retroactive case-controlled study using a questionnaire to investigate the eating pattern of patients presenting kidney stones in our territory, and also to assess the role of milk intake and various dietary alimentary factors. Subjects and Methods Study populationOur study cohort was made up of 42 patients (21 males and 13 females) attending our lithotripsy centre and 20 healthy controls (6 males and 14 females) with no history of kidney stones. Neither taking vitamin D or calcium from non-dairy sources. Assessment of dietary and non dietary variablesThe entire study cohort was given a semi-quantitative questionnaire (using standard household units of weight to make the form userfriendly) to reveal the frequency and customary mean daily intake of meat (without specifying the type), salt, cheese (without specifying the type), milk (without specifying the type), pasta (without specifying the type), sugar (without specifying the type), vegeta...

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Section: Discussionmentioning

confidence: 99%

Does Milk Intake Play a Specific Role in the Pathogenesis of Kidney Stones?

Brardi¹

2016

Arch Renal Dis Manag

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“…Остальные компоненты и объем пище-вого рациона были полностью идентичны. В группе на мо-лочной диете динамика уровня МК была статистически незначимой (отмечалось снижение на 4 мкмоль/л относи-тельно исходного содержания), но у пациентов на безмо-лочной диете он достоверно увеличился (на 7,8 мкмоль/л; р=0,03) [62]. Более детальный анализ данной статьи позво-ляет сделать еще несколько выводов.…”

Section: мясо и морепродук тыunclassified

“…Более детальный анализ данной статьи позво-ляет сделать еще несколько выводов. Так, включение в ра-цион молока хотя и привело к существенному увеличению потребления белка, но уменьшило долю белков животного происхождения, косвенно подтверждая правоту тех иссле-дователей, которые не нашли зависимости между общим объемом потребления белка и гиперурикемией [62]. Одной из причин, которые могли уменьшить урат-снижающий эффект молока, могло быть параллельное увеличение по-требления молочных жиров, как сатурированных, так и не сатурированных, а также холестерина, способствующих кетонемии, при которой клиренс МК снижается [63].…”

Section: мясо и морепродук тыunclassified

“…Среди возможных составляющих молочных продуктов, участвующих в снижении уровня МК, кальций, фосфор, магний, лактальбумин, казеин, ла-ктоза, оротовая кислота, витамин D 3 [51,57,62,64,65]. В 2012 г. было проведено рандомизированное двой-ное слепое контролируемое исследование влияния приема порошка обезжиренного молока, обогащенного гликома-кропептидом и G600 экстрактом молочного жира, не только на сывороточный уровень МК, но и на клиниче-ские проявления подагры.…”

Section: мясо и морепродук тыunclassified

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Diet in Gout and Hyperuricemia

Желябина¹,

Елисеев²

2017

Naučno-praktičeskaâ revmatologiâ

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The paper reviews the most important works devoted to the study of the impact of individual foods and food components on the risk of gout, its clinical manifestations and the level of uricemia. It considers some mechanisms probably underlying the impact of dietary patterns on the level of uricemia. It is shown that the available data on possible alterations in the diet with their proper application can considerably affect both the incidence of gout and the course of the current disease.

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“…One of these strategies, which has gained increasing attention in recent years, is the use of dairy-rich nonenergy-restricted diets [10][11][12][13][14][15][16][17][18][19][20][21][22][23][24]. The pioneering works by Zemel et al [10,25] in the early years of the last decade demonstrated that increasing dietary calcium intake, especially from dairy products, in the absence of energy restriction leads to a repartitioning of dietary energy from adipose tissue to lean body mass and consequently results in a net reduction in body fat mass and weight gain in both mice and humans.…”

Section: Introductionmentioning

confidence: 99%