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Nutrition Journal

, 9:45

First Online: 19 October 2010Received: 13 May 2010Accepted: 19 October 2010

Abstract

BackgroundIncrease in the incidence of hyperuricemia associated with gout as well as hypertension, renal diseases and cardiovascular diseases has been a public health concern. We examined the possibility of facilitated excretion of uric acid by change in urine pH by managing food materials.

MethodsWithin the framework of the Japanese government-s health promotion program, we made recipes which consist of protein-rich and less vegetable-fruit food materials for H-load acid diet and others composed of less protein but vegetable-fruit rich food materials alkali diet. Healthy female students were enrolled in this consecutive 5-day study for each test. From whole-day collected urine, total volume, pH, organic acid, creatinine, uric acid and all cations Na,K,Ca,Mg,NH4 and anions Cl,SO4,PO4 necessary for the estimation of acid-base balance were measured.

ResultsUrine pH reached a steady state 3 days after switching from ordinary daily diets to specified regimens. The amount of acid generated SO4 +organic acid-gut alkai were linearly related with those of the excretion of acid titratable acidity+ NH4 - HCO3, indicating that H in urine is generated by the metabolic degradation of food materials. Uric acid and excreted urine pH retained a linear relationship, where uric acid excretion increased from 302 mg-day at pH 5.9 to 413 mg-day at pH 6.5, despite the fact that the alkali diet contained a smaller purine load than the acid diet.

ConclusionWe conclude that alkalization of urine by eating nutritionally well-designed food is effective for removing uric acid from the body.

Electronic supplementary materialThe online version of this article doi:10.1186-1475-2891-9-45 contains supplementary material, which is available to authorized users.

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Autor: Aya Kanbara - Masayuki Hakoda - Issei Seyama

Fuente: https://link.springer.com/







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