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Sugar and Gout Risks- Even in Women

 

 

 

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by Smith & Smith Enterprises

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News and Information

Fructose poses gout risks even in women
Soft drinks implicated as a potent source
Web edition : Wednesday, November 10th, 2010

Women don't develop gout - an arthritic condition prone to excruciatingly painful flare-ups - at nearly the same rate as men. But as in men, its incidence has been creeping up in women, according to a new report. Also as in men, a second new report finds, fructose-sweetened beverages appear to pose a particularly potent gout risk for women.

Potentially aggravating this trend: New data indicate that sweetened soft drinks appear to be a richer source of fructose than had been assumed.

The new data signal a dietary trend that can trigger pain and can potentially cripple joints - but is avoidable, says Martin Underwood of the University of Warwick Medical School in Coventry, England, who is unaffiliated with the new studies. Moreover, he adds, gout's growing incidence potentially points to an even bigger threat because studies have begun to point to gout as an independent risk factor for cardiovascular disease.

Gout develops when the blood becomes saturated with uric acid, a breakdown product of purines, which are a constituent of many foods, especially red and organ meats. When uric acid precipitates out into the joints and crystallizes, intense pain develops. Researchers consider severely elevated uric acid levels in blood, or hyperuricemia, a silent indicator of gout.

At the American College of Rheumatology meeting in Atlanta, Hyon Choi of the Boston University School of Medicine and his colleagues reported November 9 that incidence of hyperuricemia increases with age and now afflicts some 31 percent of U.S. adults 65 and older - an estimated 8.4 million people. Their data came from the most recent National Health and Nutrition Examination Survey, which interviewed and took health measurements from more than 24,000 adults selected to offer a representative cross section of Americans.

Women seldom develop gout pain prior to menopause, because female sex hormones help keep uric acid levels low, notes Choi. But after menopause, women's risk of the disease rises to about half of the rate in older U.S. men, he reports.

Over the past decade, Choi's team has uncovered a host of gout triggers. Two years ago, for instance, he and Gary Curhan of Harvard Medical School linked risk of the disease in men with elevated consumption of fructose - a principal sugar in fruit that is present in all sugar-sweetened beverages. It made sense, the researchers pointed out, since fructose independently triggers the body's production of uric acid from adenosine triphosphate, a molecule that stores and transports energy.

At a November 10 presentation at the rheumatology meeting, Choi, Curhan and Walter Willett of the Harvard School of Public Health now extend fructose's gout risk to women. Based on data collected from roughly 79,000 postmenopausal participants of the long-running Nurse's Health Study, the team shows that downing one sugar-sweetened soft drink per day increased a woman's risk of gout compared to women drinking less than one serving a month. Upping the consumption of sugary soft drinks to two or more servings a day appeared to have an even bigger effect.

The team's findings also appear online in the Journal of the American Medical Association.

In the United States, soft drink manufacturers almost invariably sweeten their nondiet offerings with high-fructose corn syrup. Unlike sucrose, or table sugar, which is a 50:50 combination of fructose and glucose, high-fructose corn syrup contains these sugars in a mix dominated by fructose.

Although the corn syrup industry has argued that the amount of extra fructose is small, with 55 percent fructose and 45 percent glucose, a new paper in Obesity challenges that. Michael Goran's team at the University of Southern California's Keck School of Medicine, in Los Angeles, locally collected samples of 23 different sugar-sweetened beverages. The researchers purchased most as canned or bottled drinks, but also collected six samples of soda-fountain beverages.

"All of the soft drinks," the team reports, "with the exception of the Mexican Coca-Cola, are 58 percent fructose or above, and the three most popular soft drinks [Coke, Pepsi and Sprite] contained 64 to 65 percent fructose."

And that's disturbing, Goran says, because unlike glucose, fructose is primarily broken down in the liver, where it can become a feedstock for new fat synthesis. Indeed, the nutritional physiologist notes, fructose is suspected of contributing to a serious and widespread condition known as fatty-liver disease.

The bottom line, Underwood says, is that reducing fructose in the diet - especially its exaggerated use in soft drinks - could do a lot to limit a sweetened beverage's health risks.



 
 

Recipe


Grilled Fish in a Spicy Citrus Marinade Over Wilted Spinach with a Crispy Jicama Salad


         Ingredients (serves 4):

  • 4 firm, mild white fish fillets, such as grouper,
      sea bass, flounder, cod, halibut or tilapia,
      each about 6 oz.
  • Pure Himalayan Salt, to taste
  • 1 small yellow onion, diced
  • 1 walnut-sized piece of fresh ginger, peeled and
     thinly sliced
  • 1 small bunch fresh cilantro, chopped
  • 1 Tbs. chopped garlic
  • 2 tsp. minced jalapeno chili
  • 2 tsp. grated lime zest
  • 1 tsp. freshly ground pepper
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 lime, quartered (optional)
  • Optional- Fresh Spinach (right before fish is complete place spinach in a pan with a little a tbls of butter and toss until wilted- about 2 minutes)
  •  

    Instructions:

    Place the fish fillets in a nonreactive container and season lightly with salt. In a food processor, combine the onion, ginger, cilantro, garlic, chili, lime zest, pepper, lime juice and olive oil. Using on-off pulses, pulse until a paste forms. Rub the paste evenly over both sides of each fish fillet. Cover and marinate in the refrigerator for up to 2 hours.

    Prepare a fire in a charcoal grill or preheat a grill pan over medium-high heat.

    Season the fish fillets with salt again. Lightly oil the grill or grill pan. Grill the fish, turning once, until opaque throughout when pierced with a knife, 3 to 4 minutes per side.

    Transfer the fish to warmed individual plates. Serve immediately with lime wedges.


    Crispy Jicama Salad
    (Serves 6)

Ingredients:

  • 1 medium jicama, diced (about 2 cups)
  • 1 large carrot, peeled and cut into 1-inch strips
  • 1 red bell pepper, cut into 1-inch strips
  • 1 small sweet onion, thinly sliced (about 1/2 cup)
  • 2 tablespoons finely chopped cilantro
  • 3 tablespoons reconstituted dry or homemade vegetable broth
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon stone ground mustard
  • 1/4 teaspoon Pure Himalayan Salt
  • 1/4 teaspoon crushed red pepper flakes

Instructions:

1. Combine the jicama, carrot, bell pepper, onion, and cilantro in a salad bowl and toss to mix.
2. In a small bowl, mix the remaining ingredients. Pour over the vegetables and toss to mix.

Tips:

  • Seasoned rice vinegar makes a delicious salad dressing by itself, or use it as an addition to salad dressings in place of oil.
  • Add 1/2 cup of sliced radishes for added color and flavor.
  • An easy way to make your own vegetable broth is to simply collect the cooking liquid from steamed or boiled vegetables. Refrigerate until ready to use.

 

 

 


Goutcure.com Comments


Fruit is wonderful, however, even fruit sugars can add up quickly and cause problems for the gout sufferer.  Low fructose fruit selections are plentiful so choose wisely and the vegetable ratios should ALWAYS be higher than your fruit intake.

Staying below 25 grams of fructose a day (there is 30 grams in ONE soda) is important. This can add up quickly with processed foods, as they tend to sneak fructose in every chance they get.  By sticking mostly to fresh, whole foods, you can easily avoid large fructose amounts even with plenty of fresh fruit.  There is a fructose fruit chart on the link below. The more balanced you are nutritionally, the better your body is able to remove the impurities at a faster pace.

**Drink no less, but also no more (unless excessive sweating replacement needed), than 1/2 oz of pure filtered water per pound of your body weight daily at a slow but steady pace (no gulping large amounts at a time).

 


 

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