Gout or uric acid is a type of arthritis that only attack men. Disease that causes joint pain can actually be prevented by consuming enough vitamin C.
In a report published in the Archives of Internal Medicine indicates that vitamin C intake of at least 1500 milligrams per day will reduce the risk of developing gout by 45 percent when compared with those who just mengasup vitamin C 250 mg per day.
Actual daily intake of vitamin C is recommended is about 500 mg, but doses up to 2000 mg is considered safe. Nevertheless, not everyone can put up with high-dose vitamin C because it can irritate the stomach.
Previous studies show conflicting between vitamin C and uric acid levels in the blood. Yet some doctors claim not clear how vitamin C can prevent gout.
Research conducted Dr.Hyon K Choi of the University of British Columbia on 46 994 men followed between 1986 and 2006 trying to unravel it. During the study period, 1317 men suffering from gout.
As expected, when levels of vitamin C plus, the risk of gout decreased. For every 500 mg increase in dose of vitamin C daily, the risk of gout dropped to 17 percent.
One cause is the skyrocketing levels of uric acid diet. Certain foods, especially fatty foods, many containing purine, a chemical in the blood turn into uric acid. Gout is also associated with certain conditions, such as kidney disease. There are many drugs that can make uric acid levels increased.
The best source of vitamin C are vegetables and fruits. Fruits high in vitamin C include kiwi, oranges, peppers, tomatoes, and much more.
In a report published in the Archives of Internal Medicine indicates that vitamin C intake of at least 1500 milligrams per day will reduce the risk of developing gout by 45 percent when compared with those who just mengasup vitamin C 250 mg per day.
Actual daily intake of vitamin C is recommended is about 500 mg, but doses up to 2000 mg is considered safe. Nevertheless, not everyone can put up with high-dose vitamin C because it can irritate the stomach.
Previous studies show conflicting between vitamin C and uric acid levels in the blood. Yet some doctors claim not clear how vitamin C can prevent gout.
Research conducted Dr.Hyon K Choi of the University of British Columbia on 46 994 men followed between 1986 and 2006 trying to unravel it. During the study period, 1317 men suffering from gout.
As expected, when levels of vitamin C plus, the risk of gout decreased. For every 500 mg increase in dose of vitamin C daily, the risk of gout dropped to 17 percent.
One cause is the skyrocketing levels of uric acid diet. Certain foods, especially fatty foods, many containing purine, a chemical in the blood turn into uric acid. Gout is also associated with certain conditions, such as kidney disease. There are many drugs that can make uric acid levels increased.
The best source of vitamin C are vegetables and fruits. Fruits high in vitamin C include kiwi, oranges, peppers, tomatoes, and much more.
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