A review on the fruit components affecting uric acid level and their underlying mechanisms

Abstract

Uric acid (UA) is produced in the liver and excreted through the kidneys and intestines. If UA is overproduced or its excretion reduces, the concentration of UA increases, leading to hyperuricemia and gout. The high concentration of UA is also related to cardiovascular disease, hypertension, obesity, and other diseases. Fruits are healthy foods. However, fruits contain fructose and small amounts of purine, and the product of their metabolism is UA. Therefore, theoretically, eating fruits will increase the concentration of serum UA. Fruit components are numerous, and their effects on serum UA are complex. According to the current research, fructose, purine, polyphenols, vitamin C, dietary fiber, and minerals present in fruits influence serum UA concentrations. In addition to the UA synthesized by fructose and purine metabolism, the mechanisms by which other components affect the concentration of serum UA can be summarized as follows: (a) inhibiting xanthine oxidase; (b) reducing reabsorption of UA; and (c) improving the excretion of UA. In this review, we comprehensively discussed the fruit components that affect serum UA concentrations, and explained their mechanisms for the first time, which references for patients with hyperuricemia to take fruits. Practical applicationsWith the rising prevalence, hyperuricemia and gout have become public health problems that endanger our daily life. The key to the treatment of hyperuricemia is to control the level of serum UA within the normal range. Fruits are healthy foods.However, fruit components are numerous, and their effects on serum UA are complex. According to the current research, fructose, purine, polyphenols, vitamin C, dietary fiber, and minerals present in fruits influence serum UA concentrations. In this review, we comprehensively discussed the fruit components that affect serum UA concentrations. We also explained their mechanisms, which references for patients with hyperuricemia to take fruits.

Correlation of obesity, dietary patterns, and blood pressure with uric acid: data from the NHANES 2017–2018

“…Furthermore, dietary carbohydrate and fiber intake were negatively correlated with sUA levels. Consistent with our findings, a study of American adults showed that higher total dietary fiber intake was associated with a lower incidence of HUA [15]. According to the results of interaction analysis, the relationship of dietary fiber intake with sUA was significantly different in different gender.…”

“…As for the mechanism, the viscosity and volume of dietary fiber will hinder the absorption of purines by the digestive system, and dietary fiber delays the digestion process of fructose and slows down the rate of reabsorption in the small intestine. In addition, dietary fiber can aid free bowel movement and promote the excretion of UA in the intestine [15][16][17]. However, no statistical difference was found in the associations of dietary intake of total sugars with sUA levels in our study.…”

Higher HEI-2015 scores are associated with lower risk of gout and hyperuricemia: Results from the national health and nutrition examination survey 2007–2016

“…These ingredients are beneficial for disease prevention and management ( 49 – 52 ). The association between fruit and uric acid/gout is disputed, since fructose metabolism generated urates, and fresh fruit is high in fructose ( 53 , 54 ). Some studies have also found that fruit intake reduces the risk of gout because fruits contribute to urine alkalization and promote uric acid excretion ( 55 ).…”

Effects and underlying mechanisms of food polyphenols in treating gouty arthritis: A review on nutritional intake and joint health

“…Non-flavonoids compounds include phenolic acids, stilbenes, lignans, and curcuminoids. Flavonoids can be divided into flavanones, flavonols, flavanols, flavones, anthocyanins, and isoflavones (Zou et al, 2021).…”