Fructose and plasma uric acid level: Dietary modulation:

There are more than 5,500 articles to date showing a strong relationship between uric acid and obesity, heart disease, hypertension, stroke, kidney disease, and other conditions. In fact, a number of studies have confirmed that people with elevated serum uric acid are at risk for high blood pressure, even if they otherwise appear to be perfectly healthy. Uric acid levels among Americans have risen significantly since the early half of the 20th Century. In the 1920s, average uric acid levels were about 3.5 ml/dl. By 1980, average uric acid levels had climbed into the range of 6.0 to 6.5 ml/dl and are probably much higher now.
Fructose elevates uric acid, which decreases nitric oxide, raises angiotensin, and causes your smooth muscle cells to contract, thereby raising your blood pressure and potentially damaging your kidneys. Increased uric acid also leads to chronic, low-level inflammation, which has far-reaching consequences for your health. For example, chronically inflamed blood vessels lead to heart attacks and strokes; also, a good deal of evidence exists that some cancers are caused by chronic inflammation. Fructose does not appropriately stimulate insulin, which in turn does not suppress ghrelin (the “hunger hormone”) and doesn’t stimulate leptin (the “satiety hormone”), which together result in your eating more and developing insulin resistance.
How Does Your Body Produce Uric Acid?
It’s a byproduct of cellular breakdown. As cells die off, DNA and RNA degrade into chemicals called purines. Purines are further broken down into uric acid. Fructose increases uric acid through a complex process that causes cells to burn up their ATP rapidly, leading to “cell shock” and increased cell death. After eating excessive amounts of fructose, cells become starved of energy and enter a state of shock, just as if they have lost their blood supply. Massive cellular die-off leads to increased uric acid levels.
What to Eat if You Have Gout
Dietary restrictions suggest what people should not eat, but people want to know what they should eat. The American Medical Association recommends the following dietary guidelines for people with gout, advising them to eat a diet:
• high in complex carbohydrates (fiber-rich whole grains, fruits, and vegetables)
• low in protein (15% of calories and sources should be soy, lean meats, or poultry)
no more than 30% of calories in fat (with only 10% animal fats)
Recommended Foods to Eat
• Fresh cherries, strawberries, blueberries, and other red-blue berries
• Bananas
• Celery
• Tomato (Tomato has only 11 microgram uric acid per 100gm fruit whereas rice has 76 microgram per 100gm
• Vegetables including kale, cabbage, parsley, green-leafy vegetables
• Foods high in bromelain (pineapple)
• Foods high in vitamin C (red cabbage, red bell peppers, tangerines, mandarins, oranges, potatoes)
• Drink fruit juices and purified water (8 glasses of water per day)
• Low-fat dairy products
• Complex carbohydrates (breads, cereals, pasta, rice, as well as aforementioned vegetables and fruits)
• Chocolate, cocoa
• Coffee, tea
• Carbonated beverages
• Essential fatty acids (tuna and salmon, flaxseed, nuts, seeds)
• Tofu, although a legume and made from soybeans, may be a better choice than meat

Foods considered moderately high in purines which may not raise the risk of gout include: asparagus, cauliflower, mushrooms, peas, spinach, whole grain breads and cereals, chicken, duck, ham, turkey, kidney and lima beans. It is important to remember that purines are found in all protein foods. But, all sources of purines should not be eliminated. Be reasonable with your choices.

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