A plan for dietary prevention of hyperuricemia and gout

概要

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In order to materialize our recent finding - urine alkalization by manipulating dietary compositions facilitates uric acid excretion - for the prevention of hyperuricemia and gout, an essential requirement is that one can anticipate at the stage of planning a menu how much H+ as well as uric acid would be generated from the foods being consumed. According to Frassetto et al. (1998), the P/K ratio, in which P denotes protein (in g) and K K+ (in mEq) in diets, is linearly related with net renal acid excretion ([titratable acid]+ [organic acid]- [bicarbonate]).We attempted to test whether this hypothesis is applicable to our data accumulated over four years. The obtained results support their data, albeit with just a small difference in slope. A quick and easy reference table for the selection of food materials was constructed using the published data for purine bodies and the values of P/K ratio referring to the Standard Tables of Food Composition in Japan, 5th revised edition. The demarcation line for preparing foods good for the prevention of hyperuricemia is arbitrarily set at a P/K ratio of 1.5. This is because the P/K ratio of 1.5 appears to correspond to urine pH of 6.0, which is the lower target pH for the prevention of urolithiasis set by the Japanese Society of Gout and Nucleic Acid Metabolism.
一般社団法人日本痛風・核酸代謝学会の論文