Effect of Oral Purines on Serum and Urinary Uric Acid of Normal, Hyperuricemic and Gouty Humans

Clifford, A. J.; Riumallo, J. A.; Young, Vernon R.; Scrimshaw, Nevin S.

doi:10.1093/jn/106.3.428

Cited by 138 publications

(94 citation statements)

References 32 publications

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“…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.…”

Section: In Nutritional Therapy For Gout and Hyperuricemiamentioning

confidence: 99%

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

Kaneko

Aoyagi

Fukuuchi

et al. 2014

Biological & Pharmaceutical Bulletin

192

131

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Purines are natural substances found in all of the body's cells and in virtually all foods. In humans, purines are metabolized to uric acid, which serves as an antioxidant and helps to prevent damage caused by active oxygen species. A continuous supply of uric acid is important for protecting human blood vessels. However, frequent and high intake of purine-rich foods reportedly enhances serum uric acid levels, which results in gout and could be a risk factor for cardiovascular disease, kidney disease, and metabolic syndrome. In Japan, the daily intake of dietary purines is recommended to be less than 400 mg to prevent gout and hyperuricemia. We have established an HPLC method for purine analysis and determined purines in a total of 270 foodstuffs. A relatively small number of foods contained concentrated amounts of purines. For the most part, purine-rich foods are also energy-rich foods, and include animal meats, fish meats, organs such as the liver and fish milt, and yeast. When the ratio of the four purine bases (adenine, guanine, hypoxanthine, and xanthine) was compared, two groups of foods were identified: one that contained mainly adenine and guanine and one that contained mainly hypoxanthine. For patients with gout and hyperuricemia, the amount of total purines and the types of purines consumed, particularly hypoxanthine, are important considerations. In this context, the data from our analysis provide a purine content reference, and thereby clinicians and patients could utilize that reference in nutritional therapy for gout and hyperuricemia.

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Section: In Nutritional Therapy For Gout and Hyperuricemiamentioning

confidence: 99%

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

Kaneko

Aoyagi

Fukuuchi

et al. 2014

Biological & Pharmaceutical Bulletin

192

131

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“…Apparently non-genetic factors are associated with plasma, serum and urine uric acid levels. They include nutrition such as nucleic acid, purines and protein (Waslien et al, 1968;Clifford et al, 1976;Seegmiller et al, 1963;Rauch-Janssen et al, 1977), alcohol consumption (Lieber et aI., 1962;Brooks and Mueller, 1966;Saker et al, 1967;Gulbrandsen et al, 1979), body weight, obesity or body surface (Dunn et aI., 1963;Brooks and Mueller, 1966;Sturge et al, 1977;Noppa et al, 1978;O'Brien et al, 1966), social status or occupation (Dunn et al, 1963;Montoye et aI., 1967), and education (Dunn et al, 1963).…”

Section: Introductionmentioning

confidence: 99%

Plasma and urine uric acid levels: Heritability estimates and correlation with IQ

1980

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SummaryPlasma and urine uric acid levels were measured in 37 pairs of twins aged 11 or 12 years and their parents. Effect of age differed between sexes and between plasma and urine. Assuming linear regression on age, the uric acid levels were adjusted for a fixed age, then standardized with mean 0 and standard deviation 1. The standardized values for plasma yielded a high MZ twin correlation (0.8429), a high mid-parent-offspring regression (0.7516) and a high parent-offspring regression (0.5100). Because of a high husband-wife correlation (0.3771) a model was used for estimating parameters, where effects of assortative mating and/or common within-family environment were incorporated. In plasma two sets of estimates were obtained: VA/Vp=0.7064, 0.3251; VD/Vp=0.1010, 0.1769; and VEC (variance due to common within-family environment)/Vp=0.0362, 0.3416. In urine VA/Vt,=0.4125, Vo/Vp=0.3556 and VEc/Vp=--0.1106. It was concluded that heritability of uric acid level was not less than 0.3 in plasma and not less than 0.4 in urine. The plasma uric acid level and IQ was positively correlated (between 0.17 and 0.34), but not significant.

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“…Кроме того, биодоступность разных пуринов, содержащихся в продуктах, значитель-но варьирует. Например, в экспериментах доказано, что биодоступность пуринов выше для РНК, чем для эквива-лентного количества ДНК, и выше для аденина, чем для гуанина [41]. Следует отметить, что в рассматриваемых исследованиях наблюдали преимущественно пациентов с гиперурикемией, но не с подагрой, хотя клиническое значение гиперурикемии у них существенно различается, тем более что у большинства пациентов с гиперурикеми-ей подагра так и не развивается, особенно если повыше-ние сывороточного уровня МК умеренное [42,43].…”

Section: мясо и морепродук тыunclassified

“…Интересно, что все три блюда содержали одинако-вое количество пуринов, но типы их (компонентное со-отношение) различались, что принципиально важно, так как известно, что вклад двух пуриновых оснований -аденина и гуанина -в алиментарный генез гиперурике-мии различен: потребление здоровыми мужчинами бел-кового экстракта, содержащего 1175 мг аденина, приво-дило к увеличению сывороточного уровня МК более чем на 100 мкмоль/л, а гуанин в том же количестве достовер-ного влияния на этот показатель не оказывал [41].…”

Section: мясо и морепродук тыunclassified

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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Effect of Oral Purines on Serum and Urinary Uric Acid of Normal, Hyperuricemic and Gouty Humans

Cited by 138 publications

References 32 publications

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

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

Plasma and urine uric acid levels: Heritability estimates and correlation with IQ

Diet in Gout and Hyperuricemia

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