The Mayo Clinic defines gout as a complex form of arthritis characterized by sudden, severe attacks of pain, redness, and tenderness in joints caused by excess uric acid. Uric acid is a normal byproduct of digestion and usually dissolves in the blood, then passes through the kidneys into the urine for excretion. However, when uric acid levels are too high, either because of increased production or decreased excretion, it can build up and form sharp, needle-like crystals that accumulate around joints, causing the inflammation and intense pain of a gout attack. Certain foods and food additives contain purines, which are directly metabolized into uric acid.
Guanylates
All guanylates, including guanylic acid, disodium guanylate, dipotatssium guanylate and calcium guanylate are metabolized into purines in the body and therefore should be avoided by gout sufferers (see Reference 2). These substances are odorless, colorless white crystals used to enhance flavor in foods. Typically isolated from sardines and other dried fish, yeast extract or seaweed, this substance can be found mainly in low-salt and low-sodium products as well as instant noodles, potato chips and snacks, savory rice, tinned vegetables, cured meats, and packet soup (see Reference 3).
Inosinates
Inosinic acid, along with its close relatives disodium inosinate, dipotatssium inosinate and calcium inosinate, are found naturally in animal products as well as commercially prepared by yeast or bacterial fermentation. This substance is also an odorless, colorless white crystal that is typically used along with monosodium glutamate, or MSG, to enhance the flavor of bland food. As inosinates are metabolized into purines, those who suffer from gout should be sure to avoid foods with this additive including all processed cheese, fruit, meat, poultry, and grains, fat spreads, fat or egg-based desserts, pre-cooked noodles, canned or bottled vegetables, breakfast cereals, seasonings and condiments, soups and broths (see Reference 4).
5'-Ribonucleotides
The family of 5'-ribonucleotides include calcium 5'-ribonucleotide, disodium 5'-ribonucleotide, and sodium 5'-ribonucleotide. These food additives are mixtures of calcium, sodium, guanylic and inosinic acid and function as flavor enhancers. They are used in low sodium and low-salt products, flavored chips, instant noodles, baked goods and other processed foods mentioned above (see Reference 5).
Member Comments