Non-soy Legume Inhibits the Over Expression of Serum Uric Acid that Causes Gout

Uric acid, the form of ions and salts is a by-product of chemical after the body breaks down purines, the substance is found in many foods, including Asparagus, Bacon, Beef, Bluefish, Bouillon, Calf tongue, Carp, Cauliflower, Chicken, Chicken soup, Codfish, Crab, Duck, Goose, etc..

High levels of uric acid in blood serum can be harmful, leading to gout and forming of kidney stones.


Hyperuricemia is a condition of an excess of uric acid in the blood caused by reduced renal function.

The most common causes of hyperuricemia are genetics, insulin resistance, hypertension, hypothyroidism, obesity, diet, medications such as diuretics, and consumption of excess alcoholic beverages.

Gout mostly effected one joint is an acute and recurrent condition of arthritis as a result of uric acid building up in the blood, inducing joint inflammation.

The causes of gout are the result of high levels of uric acid in the body that can lead to the forming of crystals causes of inflammation due to your body can not get rid of uric acid or have made too much uric acid.

Reduced intake of meats and seafood and foods containing higher levels of uric acid, such as alcoholic beverages, especially beer, and drinks sweetened with fruit sugar (fructose) in patients with gout may be necessary.

According to the New York University School of Medicine/Langone Medical Center, the prevalence of gout and hyperuricemia have increased dramatically during the last several decades, to the point that gout is the most common inflammatory arthritis in the United States, affecting approximately 8 million Americans and contributing to great numbers of hypertension, chronic kidney disease, and cardiovascular disease.

The most common medication for the treatment of gout is Non-steroidal anti-inflammatory drugs (NSAIDs) by reducing pain and inflammation during an attack.

On finding a natural ingredient for the prevention and treatment of diseases associated with overexpression of purine, scientists examined the association between the consumption of non-soy legumes and different subtypes of non-soy legumes and serum uric acid (SUA) in elderly individuals with overweight or obesity and metabolic syndrome.


The cross-sectional analysis was conducted in the framework of the PREDIMED-Plus study that included 6329 participants with information on non-soy legume consumption and SUA levels


According to tested analysis,
* Individuals in the highest tertile (T3) of total non-soy legume, lentil, and pea consumption, had 0.14 mg/dL, 0.19 mg/dL, and 0.12 mg/dL lower SUA levels, respectively, compared to those in the lowest tertile (T1),

* Chickpea and dry bean consumption showed no association.

Based on the results, researchers suggest, "despite being a purine-rich food, non-soy legumes were inversely associated with SUA levels...prevalence".


Taken altogether, non-soy legumes may be considered functional foods for the treatment of diseases associated overexpression of serum uric acid (SUA), pending to the confirmation of the larger sample size and multicenter human study.

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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

Sources
(1) Cross-sectional association between non-soy legume consumption, serum uric acid and hyperuricemia: the PREDIMED-Plus study by Becerra-Tomás N, Mena-Sánchez G, Díaz-López A, Martínez-González MÁ, Babio N, Corella D, Freixer G, Romaguera D, Vioque J, Alonso-Gómez ÁM, Wärnberg J, Martínez JA, Serra-Majem L, Estruch R, Fernández-García JC, Lapetra J, Pintó X, Tur JA, López-Miranda J, Bueno-Cavanillas A, Gaforio JJ, Matía-Martín P, Daimiel L, Martín-Sánchez V, Vidal J, Vázquez C, Ros E, Razquin C, Abellán Cano I, Sorli JV, Torres L, Morey M, Navarrete-Muñoz EM, Tojal Sierra L, Crespo-Oliva E, Zulet MÁ, Sanchez-Villegas A, Casas R, Bernal-Lopez MR, Santos-Lozano JM, Corbella E, Del Mar Bibiloni M, Ruiz-Canela M, Fernández-Carrión R, Quifer M, Prieto RM, Fernandez-Brufal N, Salaverria Lete I, Cenoz JC, Llimona R, Salas-Salvadó J; PREDIMED-Plus Investigators. (PubMed)