Hyperuricemia and gout

Uric acid and its formation - simply explained

Elevated uric acid levels, also Hyperuricemia can be genetically determined, but are also influenced by the individual's lifestyle. In addition to purine-rich foods such as meat or offal and the consumption of alcohol, the following also play a role Carbohydrates with a high glycemic index and Fruit sugar (fructose) a role.

Uric acid is produced in the body during the breakdown of Purines. These either come directly from food or are produced during the breakdown of so-called purine nucleotides. The most important purines include Adenine and Guaninewhich are essential components of DNA and important energy sources such as ATP (adenosine triphosphate) and GTP (guanosine triphosphate). An increased accumulation of purines can therefore be caused by the diet as well as by the body's own processes such as the Cell degradation or a high energy turnover.

Sugar and uric acid - what is the connection?

Elevated uric acid levels are not only caused by purine-rich foods such as meat and fish or alcohol, but also by a Diet rich in fructose. While fruit, vegetables and honey used to provide only small amounts of fructose, the intake from modern products such as Fruit juices, smoothies, soft drinks, sweets, ready-made sauces or foods with glucose-fructose syrup increased significantly.

In contrast to glucose, which is distributed to various body tissues after absorption from the intestine, glucose is Fructose is mainly broken down in the liver. This consumes energy and produces purines, which in turn are converted to uric acid. Even comparatively small amounts of fructose can stimulate this metabolic pathway. Due to their lower body weight, children in particular reach intake levels that can influence uric acid levels more quickly.

Another aspect: Carbohydrates with a high glycemic index promote the release of insulin, and insulin is associated with reduced excretion of uric acid via the kidneys. Thus, both fructose and other readily available sources of sugar can contribute to an increase in uric acid levels.

Rare and functional sugars and their role in uric acid and fructose

In contrast to many conventional sugars, the rare and functional sugars - with the exception of isomaltulose - do not contain fructose. As a result, they do not contribute to additional fructose intake and have only a moderate overall effect on insulin levels.

Allulose is one of the rare simple sugars and has a similar sweetening power to household sugar, but provides significantly less energy. It is only metabolized in small quantities and is largely excreted, which makes it an interesting low-calorie sugar alternative.

Galactose is absorbed slowly, converted to glucose in the liver or stored in the form of glycogen. It is evenly distributed in the body and shows no connection to an increase in uric acid levels.

Mannose is a natural monosaccharide that is mainly found in fruits such as cranberries and lingonberries. It is only partially utilized by the body and is increasingly being used in nutritional supplements and special products due to its special metabolic properties.

Tagatose* is similar to fructose in the way it is broken down, but only reaches the liver in much smaller quantities. Studies show that despite its high sweetening power, tagatose does not cause any lasting changes in uric acid levels and is therefore an interesting alternative to household sugar.

Trehalose provides pure glucose, which is distributed to various tissues via the bloodstream. As it is not primarily broken down in the liver, trehalose does not contribute to the formation of additional uric acid. At the same time, it reduces the release of insulin compared to pure glucose.

Ribose is an endogenous sugar that is a component of nucleotides such as ATP, i.e. the universal energy carriers in cells. Ribose is also offered in powder form as an additive in sports and fitness products, where it primarily serves as a functional energy source.

Isomaltulose* - the special type of sugar
Isomaltulose is a naturally occurring disaccharide that is found in both honey and sugar cane. It consists of the two simple sugars glucose and Fructosewhich, however, are present in a more stable compound than conventional household sugar. This means that isomaltulose is broken down more slowly in the body and enters the bloodstream more evenly. With a sweetening power of around half that of sucrose, it is ideal as a Alternative source of sugar for drinks, baked goods or sports products.