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Sunday, September 11, 2011

Soy and Uric Acid (hyperuricemia and gout)

posted by Chantel M. Source from Department of Nutrition, School of Public Health, Loma Linda University and Nutrition Matters, Inc 439 Calhoun Street, Port Townsend, WA 98368, United States. markjohnmessina@gmail.com.

In a study of " Soyfoods, hyperuricemia and gout: A review of the epidemiologic and clinical data." by Messina M, Messina VL, Chan P. posted in US National Library of Medicine National Institutes of Health, researchers found that Among the healthcare professionals who responded to the survey, 95% considered soyfoods to be somewhat or very healthy and nutritious. In contrast, 48% expressed the view that soyfoods are likely to cause gout. However, none of the six epidemiologic studies identified provided any evidence that soy intake was associated with circulating uric acid levels, hyperuricemia or gout. Data from the five human intervention studies evaluated indicate soy protein does elevate serum uric levels, but in response to amounts comparable to Asian intake, the expected rise would almost certainly be clinically irrelevant. Although there is a need for long-term research, on the basis of the existing data there is no reason for individuals with gout or at risk of developing gout to avoid soyfoods.

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