Non-soy Legume, a Natural and Potential Anti-hyperuricemic Activity

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

Gout is a condition of recurrently inflammatory arthritis characterized by a red, tender, hot, and swollen joint caused by overexpression of purine in the body.

Gout is caused by an excess of uric acid in the blood, or hyperuricemia. Uric acid is a by-product that is produced during the digestive process in the breaking down of chemical ingredients purines.

Purines are natural nitrogen-containing compounds found in the cell DNA and RNA, including adenine (6-aminopurine) and guanine (2-amino, 6-oxypurine), is made inside the cells of the body.

Exogenously, purines can come from foods containing purine.

Under normal conditions, uric acid is eliminated by the kidney through urination. However, a high uric acid level can occur when the kidneys don't eliminate uric acid efficiently. People with kidney deficiency are associated with high levels of uric acid if foods with high levels of purines are consumed in a large amount, including red meat, seafood, and mushroom.

Some researchers suggested that people who are obese, overweight with diabetes, long-term use of diuretics and excessive alcohol drinking are associated with the risk of high levels of uric acid in the blood.

Additionally, genetic mutation inherited from the parents such as Q141K polymorphism and CFTR ΔF508 certain medical conditions such as tumor lysis syndrome, hypothyroidism, and psoriasis is also some major risk factors to cause excessive levels of uric acid in the blood.

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) or hyperuricemia 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 hyperuricemia.


According to tested analysis,
* Participants located in the top tertile of total non-soy legumes [prevalence ratio (PR): 0.89; 95% CI 0.82-0.97; p trend = 0.01, compared to lentils (PR: 0.89; 95% CI 0.82-0.97; p trend = 0.01), dry beans (PR: 0.91; 95% C: 0.84-0.99; p trend = 0.03) and peas (PR: 0.89; 95% CI 0.82-0.97; p trend = 0.01)] presented a lower prevalence of hyperuricemia (vs. the bottom tertile).

* Once again, chickpea consumption was not associated with hyperuricemia prevalence.

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

Taken altogether, non-soy legumes may be considered functional foods for the treatment of diseases associated overexpression of hyperuricemia, 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)