Bonn, Germany – Approximately 20% of adults are affected by elevated uric acid levels in the blood, a significant risk factor for developing gout. A new nutritional study conducted by the University of Kiel and Geisenheim University has revealed a potential link between vitamin C status and uric acid levels.
Uric acid is a byproduct of purine metabolism, naturally found in cells and many foods. When uric acid concentrations in the blood become chronically elevated, crystals can deposit in joints, leading to painful gout attacks. This research offers new insights into potential dietary strategies for managing the condition, which currently affects roughly 1-2% of adults in Germany.
Previous research suggested a correlation between regular orange juice consumption and lower uric acid levels, but the specific compounds responsible remained unclear. To investigate further, researchers conducted the “HesperidinC-Study,” a randomized, controlled, and double-blind trial involving 40 adults with elevated uric acid levels.
Participants received 200 milliliters of one of four orange-flavored beverages daily for two weeks. These beverages were rich in either vitamin C, hesperidin (a plant-based compound found in oranges), a combination of both, or a placebo. The study, the results of which were published in the European Journal of Nutrition, found that those who consumed the vitamin C-enriched drink experienced, on average, lower uric acid levels after just one week compared to their baseline measurements. Simultaneously, their blood vitamin C levels increased.
Notably, individuals with higher initial uric acid levels experienced the most significant benefits. Although, beverages containing only hesperidin showed no discernible effect. This finding suggests that vitamin C, rather than hesperidin, is the key component responsible for influencing uric acid metabolism.
Researchers caution that the study utilized specifically formulated beverages with concentrated vitamin C and hesperidin. However, the results suggest that other foods containing similar compounds may offer similar benefits. Citrus fruits, such as oranges and grapefruits, are naturally rich in vitamin C, providing approximately 40mg and 30mg per 100ml respectively.
The findings underscore the potential role of vitamin C in managing uric acid levels and preventing gout, and could inform dietary recommendations for individuals at risk. Further research is needed to determine the optimal intake of vitamin C for this purpose.
Source and Contact Address:
Verband der deutschen Fruchtsaft-Industrie e.V. (VdF), Mainzer Str. 253, 53179 Bonn, Telephone: 0228 954600
