Department of Human Nutrition, University of Otago, P.O Box 56, Dunedin, 9054, New Zealand.
Am J Clin Nutr. 2018 Feb 1;107(2):165-172. doi: 10.1093/ajcn/nqx059.
The consumption of large amounts of fructose from added sugars results in the hepatic production and export of uric acid into the circulation.
Our aim was to test whether fructose present in fruit is of sufficient quantity or in a form that will increase uric acid concentration.
Seventy-three participants were randomly assigned to 1 of 3 groups to ingest small (205 g) and large (410 g) servings of apple segments, small (170 mL) and large (340 mL) servings of apple juice, or a glucose and a fructose control beverage. Within each group, participants ingested both treatments in a crossover design. The fructose control and the large servings of apple and juice contained 26.7 g fructose. Test foods were ingested within 10 min. Blood samples were taken at baseline and at 30 and 60 min after intake.
Plasma uric acid concentrations increased after the intake of all fructose-containing treatments and decreased after the glucose beverage. The mean (95% CI) increase in uric acid at 30 min was 15 µmol/L (10, 21 µmol/L) for the fructose control and 19 µmol/L (8, 30 µmol/L) and 17 µmol/L (9, 24 µmol/L) for the large servings of apple and apple juice, respectively. There was no difference in change in uric acid between baseline and 30 min when comparing the apple (3 µmol/L; 95% CI: -8, 14 µmol/L) and apple juice (-7 µmol/L; 95% CI: -18, 5 µmol/L) with the fructose control. Blood pressure taken 70 min after ingestion was unaffected by any treatment (P > 0.05). There was no difference in change in satiety scores between the fructose and glucose control beverages (P > 0.05). Participants felt more satiated 30 min after ingesting whole apple than after apple juice. The glycemic response reflected the amount of glucose in each treatment.
The body acutely responds to fructose regardless of source. Longer-term studies are required to assess how small and transient increases in plasma uric acid contribute to health. This trial was registered with the Australian New Zealand Clinical Trials Registry at https://www.anzctr.org.au/trial/registration/trialreview.aspx?id=367974 as ACTRN12615000215527.
大量来自添加糖的果糖会导致肝脏生成并将尿酸输出到循环中。
我们旨在测试水果中的果糖是否具有足够的含量或形式来增加尿酸浓度。
73 名参与者被随机分配到 3 组中的 1 组，分别摄入小（205 克）和大（410 克）份的苹果片、小（170 毫升）和大（340 毫升）份的苹果汁，或葡萄糖和果糖对照饮料。在每组内，参与者以交叉设计摄入两种处理。果糖对照和大份的苹果和果汁含有 26.7 克果糖。测试食品在 10 分钟内摄入。在摄入前和摄入后 30 和 60 分钟采集血样。
摄入所有含果糖的处理后，血浆尿酸浓度升高，摄入葡萄糖饮料后降低。30 分钟时尿酸升高的平均值（95%CI）分别为果糖对照 15µmol/L（10，21µmol/L）、大份苹果和苹果汁分别为 19µmol/L（8，30µmol/L）和 17µmol/L（9，24µmol/L）。与果糖对照相比，比较苹果（3µmol/L；95%CI：-8，14µmol/L）和苹果汁（-7µmol/L；95%CI：-18，5µmol/L），在摄入后 30 分钟时，尿酸在基线和 30 分钟之间的变化没有差异。任何处理都不会影响摄入后 70 分钟时的血压（P＞0.05）。果糖和葡萄糖对照饮料之间的饱腹感评分变化没有差异（P＞0.05）。与苹果汁相比，摄入整个苹果后 30 分钟时参与者感到更饱。血糖反应反映了每种处理中的葡萄糖量。
无论来源如何，身体都会对果糖做出急性反应。需要进行更长期的研究来评估血浆尿酸的微小和短暂升高如何对健康产生影响。该试验已在澳大利亚和新西兰临床试验注册中心注册，网址为 https://www.anzctr.org.au/trial/registration/trialreview.aspx?id=367974，注册号为 ACTRN12615000215527。
