Is Soy Bad for Gout Sufferers?

Gout is a condition characterized by the accumulation of uric acid in the body. Uric acid is one of several nitrogenous waste products formed from the breakdown of nucleic acids and proteins. Although soy is a type of protein, recent research indicates that its breakdown does not result in a significant increase in plasma uric acid levels reducing the risk of gout development.

Development

• Excess uric acid resulting from protein degradation that is not filtered by the kidneys is crystallized in the blood. These crystals are then deposited around joints resulting in the sharp arthritic pain associated with gout.

Causes

• Increased levels of uric acid in the blood result from excess protein intake. However, different protein sources have a varying degree of impact on uric aid formation.

Sources of Soy

• Soy is a type of protein found in legume vegetables such as soybeans. The University of Virginia's Health System website states that it can be found in many common food products such as breads, cereals, soups and fruit drinks.

Soy's Impact

• According to a 12-year study published in the New England Journal of Medicine by Hyon et al., protein intake from vegetables such as soybeans did not result in an increase risk of gout development.

Soy Intake

• Although soy does not appear to increase the risk of gout development, moderate consumption is still recommended by the Mayo Clinic to control and or prevent the condition.