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Uric Acid and Plant-Based Nutrition
Plant-based diets (PBDs) are associated with decreased risk of morbidity and mortality associated with important noncommunicable chronic diseases. Similar to animal-based food sources (e.g., meat, fish, and animal visceral organs), some plant-based food sources (e.g., certain soy legume products, se...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722549/ https://www.ncbi.nlm.nih.gov/pubmed/31357560 http://dx.doi.org/10.3390/nu11081736 |
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author | Jakše, Boštjan Jakše, Barbara Pajek, Maja Pajek, Jernej |
author_facet | Jakše, Boštjan Jakše, Barbara Pajek, Maja Pajek, Jernej |
author_sort | Jakše, Boštjan |
collection | PubMed |
description | Plant-based diets (PBDs) are associated with decreased risk of morbidity and mortality associated with important noncommunicable chronic diseases. Similar to animal-based food sources (e.g., meat, fish, and animal visceral organs), some plant-based food sources (e.g., certain soy legume products, sea vegetables, and brassica vegetables) also contain a high purine load. Suboptimally designed PBDs might consequently be associated with increased uric acid levels and gout development. Here, we review the available data on this topic, with a great majority of studies showing reduced risk of hyperuricemia and gout with vegetarian (especially lacto-vegetarian) PBDs. Additionally, type of ingested purines, fiber, vitamin C, and certain lifestyle factors work in concordance to reduce uric acid generation in PBDs. Recent limited data show that even with an exclusive PBD, uric acid concentrations remain in the normal range in short- and long-term dieters. The reasonable consumption of plant foods with a higher purine content as a part of PBDs may therefore be safely tolerated in normouricemic individuals, but additional data is needed in hyperuricemic individuals, especially those with chronic kidney disease. |
format | Online Article Text |
id | pubmed-6722549 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-67225492019-09-10 Uric Acid and Plant-Based Nutrition Jakše, Boštjan Jakše, Barbara Pajek, Maja Pajek, Jernej Nutrients Review Plant-based diets (PBDs) are associated with decreased risk of morbidity and mortality associated with important noncommunicable chronic diseases. Similar to animal-based food sources (e.g., meat, fish, and animal visceral organs), some plant-based food sources (e.g., certain soy legume products, sea vegetables, and brassica vegetables) also contain a high purine load. Suboptimally designed PBDs might consequently be associated with increased uric acid levels and gout development. Here, we review the available data on this topic, with a great majority of studies showing reduced risk of hyperuricemia and gout with vegetarian (especially lacto-vegetarian) PBDs. Additionally, type of ingested purines, fiber, vitamin C, and certain lifestyle factors work in concordance to reduce uric acid generation in PBDs. Recent limited data show that even with an exclusive PBD, uric acid concentrations remain in the normal range in short- and long-term dieters. The reasonable consumption of plant foods with a higher purine content as a part of PBDs may therefore be safely tolerated in normouricemic individuals, but additional data is needed in hyperuricemic individuals, especially those with chronic kidney disease. MDPI 2019-07-26 /pmc/articles/PMC6722549/ /pubmed/31357560 http://dx.doi.org/10.3390/nu11081736 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Jakše, Boštjan Jakše, Barbara Pajek, Maja Pajek, Jernej Uric Acid and Plant-Based Nutrition |
title | Uric Acid and Plant-Based Nutrition |
title_full | Uric Acid and Plant-Based Nutrition |
title_fullStr | Uric Acid and Plant-Based Nutrition |
title_full_unstemmed | Uric Acid and Plant-Based Nutrition |
title_short | Uric Acid and Plant-Based Nutrition |
title_sort | uric acid and plant-based nutrition |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722549/ https://www.ncbi.nlm.nih.gov/pubmed/31357560 http://dx.doi.org/10.3390/nu11081736 |
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