Proteins have a significant impact on the production of nitrogen oxide. Whey proteins which are milk proteins are also nitrogen based. After the digestion process the nitrogen in protein is processed by the liver and converts it to urea.
The urea is then filtered from the blood by the kidneys and excreted in urine. A high intake of protein can result in building of uric acid in the body.
Gout occurs due to high level of Uric acid in the blood. Gout is a form of inflammatory arthritis which causes pain, tenderness, stiffness and swelling in the major joints throughout your body. Excess intake of protein can build up high uric acid in the body resulting into gout.
Whey protein is not directly linked with high uric acid conditions but caution should be taken before increasing the intake of protein from whey supplements.
- Eat more fruits, vegetables and whole grains, which provide complex carbohydrates.
- Keep yourself hydrated by drinking water. Increased water consumption has been linked to fewer gout attacks.
- Add protein to your diet with low-fat or fat-free dairy products, such as low-fat yogurt or skim milk, which are associated with reduced uric acid levels.
- Nuts like walnuts, almonds, cashews and flaxseeds are low in purine and can be added in your diet. Make sure that they should be eaten in moderation because nuts are high in calories and cause weight gain.
- Beans and pulses are low in purines so adding one serving of these per day in your diet may lower your gout.
- Being overweight increases the risk of gout, and losing weight lowers the risk of gout.
- Avoid foods like white bread, cakes, sugar-sweetened beverages and products with high-fructose corn syrup
- Cut back on saturated fats from red meats, fatty poultry and high-fat dairy products.
- The daily consumption of proteins from lean meat, fish and poultry should be taken in moderation.
- Avoid consumption of foods like sardines, mussels, scallops, trout, haddock, mackerel and tuna.
- The metabolism of alcohol in your body is thought to increase uric acid production, and alcohol contributes to dehydration. Beer is associated with increased gout attacks, as are distilled liquors to some extent.
High intake of meat and seafood are directly proportional to risk of gout, whereas high intake of low fat dairy products is associated with decreased risk. Moderate intake of protein does not increase gout.
Ref : 1.N Engl J Med 2004; 350:1093-1103
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