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Nutrition, Vitamins & Supplements for Seniors
Drinking Coffee May Offer Senior Men Protection from
Gout Arthritis
Something in coffee lowers uric acid levels in
blood
 May 25, 2007 Gout, the most common inflammatory
arthritis in adult men, follows the development of high uric acid levels
in the blood. Researchers now think drinking coffee, but not tea, may help fight the
disease because it seems to lower uric acid levels.
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A new large-scale study published in the June 2007
issue of Arthritis Care & Research examined the relationship between
coffee, tea, caffeine intake, and uric acid levels and found that coffee
consumption is associated with lower uric acid levels but that this
appears to be due to components other than caffeine.
Coffee is one of the most widely consumed beverages
in the world; more than 50 percent of Americans drink it at the average
rate of 2 cups per day. Because of this widespread consumption, its
potential effects have important implications for public and individual
health.
Led by Hyon K. Choi, of the University of British
Columbia in Vancouver, Canada, the current study was based on the U.S.
Third National Health and Nutrition Examination Survey, conducted
between 1988 and 1994. It included over 14,000 men and women at least 20
years old who consented to a medical exam in which blood and urine
specimens were obtained.
Coffee and tea consumption were determined based on
responses to a food questionnaire that assessed intake over the previous
month. Researchers estimated the amount of caffeine per cup of coffee or
tea using data from the U.S. Department of Agriculture.
The results showed that levels of uric acid in the
blood significantly decreased with increasing coffee intake, but not
with tea intake. In addition, there was no association between total
caffeine intake from beverages and uric acid levels.
These results were similar to those found in the
only previous study on the topic, which was conducted in Japan.
Interestingly, there was an association between decaffeinated coffee
consumption and uric acid levels.
"These findings suggest that components of coffee
other than caffeine contribute to the observed inverse association
between coffee intake and uric acid levels," the researchers state.
A recent study found that coffee was associated
lower C peptide levels (a marker of insulin levels). The researchers in
the current study suggest that because there is a strong relationship
between insulin resistance and elevated uric acid levels, the decreased
insulin levels associated with coffee consumption may lead to lower uric
acid levels.
Coffee is also a major source of chlorogenic acid,
a strong antioxidant, which may improve insulin sensitivity. Chlorogenic
acid also helps inhibit glucose absorption in the intestine; in another
study decaffeinated coffee seemed to delay intestinal absorption of
glucose and increase concentrations of glucagon-like peptide 1, which is
well known for its beneficial effects on insulin secretion and action.
The researchers note further that their results
could be due to an effect of non-caffeine components found in coffee,
which would also explain why coffee affected uric acid levels but tea
did not.
Source:
Article: "Coffee, Tea, and Caffeine Consumption and
Serum Uric Acid Level: The Third National Health and Nutrition
Examination Survey," Hyon K. Choi, Gary Curhan, Arthritis Care &
Research, June 2007; 57:5; (DOI: 10.1002/art.22762).
>>
June 2007 issue of Arthritis Care & Research
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