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Article
January 6, 1912

THE PURIN CONTENT OF COMMON ARTICLES OF FOOD*

JAMA. 1912;LVIII(1):18-20. doi:10.1001/jama.1912.04260010020006
Abstract

Uric acid in the human body and its excreta has been recognized and studied for over 100 years. It was soon recognized that it had a relation to gout, that protean, baffling disease. Efforts to explain this relation drew more largely on theory and the imagination than on facts, and medical literature teems with the contention of different schools on these points.

The earlier discussions had much to say about the causative relation of the acidity or the alkalinity of the blood. These ideas penetrated to the laity and are the basis of the popular belief that acidity in the food is a potent cause in producing gout and rheumatism. Even a large proportion of the medical profession are to-day more or less influenced by the idea that theacidity of the blood has a causative relation to these conditions, oblivious of the fact that the investigations of recent years have

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