Beer Drinking and Its Effect on Uric Acid

Abstract

This study attempted to simulate the drinking habits of gout patients. Beer or squash was drunk over a 4-hour period on two successive days by five gouty and five normouricaemic men. Serum lactate increased with beer and squash, but elevation of plasma uric acid was confined to beer drinking. Urate clearance increased with both beverages, but 24-hour uric acid excretion was accentuated only by beer. The purine content of several beers was measured and the principal constituent found to be guanosine, which is probably the most readily absorbed dietary purine. It was concluded that the hyperuricaemic effect of beer was mediated by the digestion of purines contained by the beer and by an effect of ethanol on uric acid synthesis. There was no evidence that beer taken in usual quantities reduced the renal excretion of uric acid.

The Effect of Alcoholic Beverage Type on Hyperuricemia in Japanese Male Office Workers

“…An example of a non alcoholic component is the variation in purine content among different alcoholic beverages. 27,30 Beer is thought to be a risk factor for hyperuricemia because it is the only alcoholic beverage to have large purine content. 30 On the other hand, our finding suggests a possibility that alcohol beverage itself, rather than the type of alcoholic beverage, is responsible for the risk of hyperuricemia.…”

“…27,30 Beer is thought to be a risk factor for hyperuricemia because it is the only alcoholic beverage to have large purine content. 30 On the other hand, our finding suggests a possibility that alcohol beverage itself, rather than the type of alcoholic beverage, is responsible for the risk of hyperuricemia. Other previous studies have demonstrated that alcohol can elevate serum uric acid levels through increased uric acid synthesis.…”

Can glyphosate’s disruption of the gut microbiome and induction of sulfate deficiency explain the epidemic in gout and associated diseases in the industrialized world?

“…Extracts from yeast cell walls containing β-glucans can provoke severe arthritis in a breed of mice with genetic susceptibility, and antibiotic treatment targeting fungi is protective [69]. The association of alcohol consumption, and especially beer consumption [70], with gout could be due in part to the fact that beer is produced using brewers' yeast, Saccharomyces cerevisiae. Beer contains high levels of urate and can also contain ochratoxin, a mycotoxin produced by Saccharamyces [71].…”

Epidemiologi av urinsyregikt

“…Øl ga høyest risiko for urinsyregikt og høyere enn brennevin, mens moderat vininntak ikke økte risikoen. Forskjellen forklares med ølets høye purinnivå (39).…”