Dietary Guidelines for Patients with Metabolic Uric-Acid/Urea Disorders

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Among all the environmentally related burdens to health to which men and women are currently subjected, those associated with diet presently play the most significant role. This applies especially to patients with metabolic uric-acid/urea disorders.

Dietary guidelines such as those presented here should not be interpreted as a diet with a list of restrictions and forbidden foods. Instead, they are recommendations provided as help toward assuring a healthy equilibrium of substances in the organism, and toward activating the processes of cell metabolism.

The following principles have proved effective toward these objectives in the context of treating patients with metabolic uric-acid/urea disorders:

1. The patient's diet should be as natural as possible. This means that foods should not be denatured, nor should they contain coloring matter, swelling agents, taste correction substances, or any other chemical additives. Physical intervention into foods includes such processes as pickling and marinating, grilling, smoking, salting, roasting, and frying. Such preparation likewise leads to the denaturing of foods.
2. Foods may be considered natural when their native composition of basic biological substances and enzymes has remained unimpaired.
3. Foods may be classified in this context in one of the three following categories, given in descending order of nutritional value:

- Non-denatured foods (zymotically intact, natural products).

- Denatured foods (mere sources of calories with various degrees of impaired quality).

- Luxury and semi-luxury stimulants such as alcohol, tobacco, coffee, and the like (products without nutritional value which are capable to various degrees of damaging cells).

Patients with metabolic uric-acid/urea disorders should concentrate their diet on the first category above: non-denatured foods.

* 4. The quantity and the quality of food intake should be coordinated with the basal metabolic rate (resting food requirement), and with the working metabolic rate.
* 5. Patients should avoid any form of one-sided diet. In the long run, nonbalanced diet is invariably associated with deficiencies. Only continuous change among a sufficient variety of different foods is capable of adequately stimulating human metabolic processes.
* 6. Foods consumed should be more than mere sources of energy. By virtue of their own dynamic processes, they ideally should be capable of stimulating and supporting the metabolic functions of the organism.
* 7. Natural foods can maintain their own dynamic functions only if they are prepared by being subjected to non-damaging processes of preparation, and if they are consumed in a state as fresh as possible.
* 8. The consumption of certain foods taken shortly before the main meals -- e.g., enzymatically active fruits, vegetables, or juices aid the body in later digesting the main meal.
* 9. For patients with metabolic uric-acid/urea disorders, the temperature of the foods eaten should be approximately that of the surrounding air: such patients should avoid hot or ice-cooled meals.
* 10. Exercise after consumption of main meals promotes the dynamic processes involved in metabolism.

Special information for patients with metabolic uric-acid/urea disorders:

Note to following table:

Foods with 0 - 50 mg of uric acid per 100 g are recommended.

Foods with 51 - 100 mg of uric acid per 100 g should be consumed only in controlled quantities.

Foods with more than 100 mg of uric acid per 100 g should be eaten only in small quantities, or avoided entirely.

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Consumption of 250 g of meat provides intake of more uric acid than the quantity represented by the organism's own entire production per day.

Sources of protein suitable for patients with metabolic uric-acid/urea disorders are milk, other dairy products, and eggs.

Coffee, tea, and cacao contain purines which cannot be broken down to uric acid. This also applies to chocolate -- for which, however, the calorie level must be taken into consideration.

White and red wine do not contain purines. Their energy content depends on their alcohol concentration.

Beer contains small quantities of uric acid: from 10 to 15 mg per 100 ml

If the patient consumes large amounts of beer, however, overall uric-acid intake is significant.

Menaco Publishing Co., Inc.

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By Franz Schmid

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