2022 Fiscal Year Final Research Report
Quantitative evaluation of the effects of purine content and composition in food and and beverages on uric acid levels for the prevention and improvement of gout and hyperuricemia
| Project/Area Number |
18K11111
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Review Section |
Basic Section 59040:Nutrition science and health science-related
|
|---|
| Research Institution | Teikyo University |
|---|
Principal Investigator |
|
|---|
| Project Period (FY) |
2018-04-01 – 2023-03-31
|
| Keywords | プリン体 / 痛風 / 高尿酸血症 / 尿酸値 / 食事療法 / 加熱調理 / HPLC / 食品分析 |
|---|
| Outline of Final Research Achievements |
The aim of this work is to quantitatively evaluate the composed purines of not only the "quantity" but also the "quality" in providing the purine content in foods and beverages. As a result, it was clarified that changes in purine levels due to cooking and processing are due to specific purine molecules, and that hypoxanthine, which has a high risk of increasing uric acid levels, is highly water-soluble and can be reduced by processing. It became possible to propose dietary guidance that can be recommended from both health and taste. The measured values were released on the homepage as a "purine level calculation program" that can calculate the purine levels in the menu for the day or one meal.
|
| Free Research Field |
分析化学
|
| Academic Significance and Societal Importance of the Research Achievements |
測定した食品中のプリン体含量は、臨床現場で食事指導や栄養指導に広く活用されている。さらに、総プリン体含有量のみではなく構成するプリン体の種類に着目して定量することで、プリン体含有量が少ないにも関わらず尿酸値上昇につながりやすい注意すべき食品や、プリン体量を上手く抑えるための調理・加工方法についての理解につなげた。本研究成果は、日常的な食事を通した痛風・高尿酸血症の予防および改善に直結しており、果たす役割は大きい。
|
