Gout : its pathology and treatment / by Arthur P. Luff.

  • Arthur P. Luff
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: Gout : its pathology and treatment / by Arthur P. Luff. Source: Wellcome Collection.

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    observers in their conception of the pathogenesis of gout. For it by no means follows that because in diseases associated with leucocytosis the uric acid which appears in the blood is derived from nuclein, therefore such must be its source in gout. The simple fact is that gout is not a disease associated with leucocytosis, and therefore the uric acid of gout cannot be derived from nuclein. VIEW THAT PART OF THE URIC ACID IS INTRO- DUCED READY-FORMED IN FOOD. Dr. Haig, who in my opinion wrongly ascribes to uric acid an almost universal role in the causa- tion of disease, claims that the uric acid excreted in the urine comes from two sources:—(1) The uric acid which is formed in the body out of nitrogenous food; (2) the uric acid introduced into the body ready-formed in certain articles of diet, such as meat, meat extracts, soup, tea, coffee, etc. He consideis that flesh diet increases both the introduction and the formation of uric acid, a view which is opposed to the previously quoted ex- perimental results obtained by Bleibtreu and by Hirschfeld. Dr. Haig * gives the quantities of uric acid which a man may introduce into his system with an ordinary dinner as follows :— grain. 8 oz. soup . . containing 0-02 per cent, uric acid = 0'70 2 oz. fish . . „ 0-03 „ „ = 0-26 3 oz. meat . . „ 0-04 „ „ =0-52 h drachm meat extract „ 0-80 ,, „ — 0'24 1-72 * Brit. Med. Joum., 1894, ii., p. 1299.
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