Effect of milk on uric acid levels /
Section D2; Rebecca V. Villanueva.
- Fairview, Quezon City: Department of Biochemisty, FEU-NRMF, 2012.
- 35 pages: illustration, photo; 28 cm.
Includes appendices and bibliographical references.
Abstract: Population surveys suggest that consumption of milk and dairy products are linked to decreased incidence of gout, and most common cause of gout is htperuricemia. This study was designed to observe if milk can normalize a state of hyperuricemia. Four groups of mice were used in the experiment, and potassium oxonate was used to induce hyperuricemia. The four groups and their treatment were as follows: Group A - control group, Group B - milk, Group C - milk and oxonate, Group D - oxonate. Treatment was given daily for seven days. On day 7, blood was collected and serum uric acid levels were analyzed using a ALS spectrophotometr. Group A, B and C had no significant difference in their mean serum uric acid levels while Group D, as expected, had a significantly higher mean level. Conclusion: The results suggest that milk can normalize hyperuricemic states. Thus, milk has the potential of being used for the management of individuals prone to hyperuricemia.