Uric Acid Production of Men Fed Graded Amounts of Egg Protein and Yeast Nucleic Acid

Abstract

Healthy male subjects were fed purine-free basal diets containing 0–75 g of protein and, at the highest protein level, 0–8 g of added yeast ribonucleic acid in order to differentiate effects of these dietary components on plasma and urinary uric acid production. Urinary uric acid levels were significantly higher and plasma levels lower with 75 g of protein than with a protein-free diet. When nucleic acid was fed, plasma and urinary uric acid increased linearly in four of five subjects. Predictive equations were derived describing this response to dietary nucleic acid.