High consumption of animal fats decrease the risk of gout by 20%

This study was published in the American Journal of Clinical Nutrition 2003 Oct;78(4):690-701

Study title and authors:

A case-control study of the association of diet and obesity with gout in Taiwan.

Lyu LC, Hsu CY, Yeh CY, Lee MS, Huang SH, Chen CL.

Graduate Program of Nutrition, National Taiwan Normal University, Taipei, Taiwan. t10010@cc.ntnu.edu.tw

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/14522726

The purpose of this study was to explore potential dietary and lifestyle risk factors associated with gout in Chinese men. The study included 92 men with gout and 92 healthy controls.

The study found with regard to fat intake:
(a) Men who ate the most animal fat had a 20% decreased risk of gout compared to the men who ate the least animal fat.
(b) Men who ate the most saturated fat had a 3% decreased risk of gout compared to the men who ate the least saturated fat.
(c) Men who ate the most plant fat had a 10% increased risk of gout compared to the men who ate the least plant fat.

The results of the study show that higher intakes of animal fat and saturated fat are associated with a decrease in the incidence of gout, whereas higher plant fat intake is associated with an increase in the incidence of gout.

Links to other studies:
LOW intakes of saturated fat associated with gout
Patients affected by gout have lower levels of HDL cholesterol than healthy people

LOW intakes of saturated fat associated with gout

This post includes a synopsis on a study published in the Cadernos de Saúde Pública 2011 Feb;27(2):369-78 and a recipe for chicken saltimbocca.

Study title and authors:
Hyperuricemia and associated factors: a cross-sectional study of Japanese-Brazilians.
Poletto J, Harima HA, Ferreira SR, Gimeno SG.
Universidade Federal de São Paulo, São Paulo, Brasil.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21359473
 
Hyperuricemia is a level of uric acid in the blood that is abnormally high and is associated with gout.
                                                                                                                                             Books: 

This study aimed to estimate the prevalence of hyperuricemia and associated risk factors among Japanese-Brazilians.

 

Poletto found that:

(a) hyperuricemia was more frequent in smokers.
(b) hyperuricemia was associated with been male, over 55 with other illnesses.
(c) hyperuricemia was associated with individuals on uric acid-increasing medication.
(d) hyperuricemia was associated with high alcohol consumption.
(e) hyperuricemia was associated with low consumption of milk and dairy products.
(f) hyperuricemia was associated with a LOW intake of saturated fat.
 
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Recipe of the day

Chicken Saltimbocca

Ingredients:                                                                                                 Food Mall: Chicken Breast
2 large chicken breasts

fresh sage leaves

3 oz proscuitto

1/8 tsp black pepper

1/8 tsp garlic powder
1/2 – 3/4 cup white wine
3 tbs olive oil

Directions:
Pound chicken breasts to 1/4 inch thickness.

Season with pepper and garlic powder on both sides (honestly, it doesn’t need to be measured, just sprinkle it).

Place a few Sage leaves along one side of the chicken and then wrap each piece of chicken with a piece of proscuitto.

Heat pan over medium high heat and add in olive oil.

Cook chicken for 5 minutes. Then turn over and cook for another five. Add in wine and cook for another 2-3 minutes.

Patients affected by gout have lower levels of HDL cholesterol than healthy people

This post contains a summary of a study Published in Bollettino della Società italiana di biologia sperimentale 1984 May 30;60(5):1063-9 and a recipe for stuffed zuchini.

Study title and authors:

Books:

Determination of plasma levels of apolipoprotein E and of HDL-cholesterol in gouty patients

Frati E, Castagna ML, Bacarelli M, Giordano N, Fioravanti A, Pucci G, Marcolongo R.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/6590073

The authors examined the levels of cholesterol in a group of 34 patients affected by gout and in a population of healthy subjects.

The group of patients affected by gout had lower levels of high density lipoprotein cholesterol (HDL-C) than the population of healthy subjects.

The best way to raise HDL-C levels is to eat saturated fat. See here.

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How to Distinguish Saturated Fats

Recipe of the day

Stuffed Zuchini

Ingredients:

3-4 medium zuchini

1 lb sausage

Food Mall: Sausage

1/2 cup coconut milk

1/4 cup almond flour

1 tsp garlic powder

1 1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp pepper

Directions:

Preheat the oven to 350.

Cut off the stem of the zuchini. Cut zuchini in half lengthwise. Take a small spoon and scoop out the inside of the zuchini (save the “guts” in a bowl) to make little hollow boats.

Put all the zuchini boats in a casserole dish.

Remove sausage from casings and cook over medium heat. Add in zuchini guts and cook until soft.

Add in spices, coconut milk, and almond flour.

Spoon mixture into the boats until they are all filled.

Bake uncovered for 20-30 minutes until zuchini is soft.