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Uric Acid and Plant-Based Nutrition

1
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
2
Barbara Jakše s.p., 1230 Domžale, Slovenia
3
Faculty of Sport, University of Ljubljana, Gortanova 22, 1000 Ljubljana, Slovenia
4
Department of Nephrology, University Medical Center Ljubljana, Zaloška 2, 1525 Ljubljana, Slovenia
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(8), 1736; https://doi.org/10.3390/nu11081736
Received: 10 July 2019 / Revised: 20 July 2019 / Accepted: 22 July 2019 / Published: 26 July 2019
(This article belongs to the Special Issue Effect of Dietary Intake on Uric Acid)
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. View Full-Text
Keywords: uric acid; plant-based diets; chronic diseases; purine; hyperuricemia; gout uric acid; plant-based diets; chronic diseases; purine; hyperuricemia; gout
MDPI and ACS Style

Jakše, B.; Jakše, B.; Pajek, M.; Pajek, J. Uric Acid and Plant-Based Nutrition. Nutrients 2019, 11, 1736. https://doi.org/10.3390/nu11081736

AMA Style

Jakše B, Jakše B, Pajek M, Pajek J. Uric Acid and Plant-Based Nutrition. Nutrients. 2019; 11(8):1736. https://doi.org/10.3390/nu11081736

Chicago/Turabian Style

Jakše, Boštjan; Jakše, Barbara; Pajek, Maja; Pajek, Jernej. 2019. "Uric Acid and Plant-Based Nutrition" Nutrients 11, no. 8: 1736. https://doi.org/10.3390/nu11081736

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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