Tagged: Forum for Gout Foodies
August 28, 2017 at 8:39 am #5444
Quorn and Gout
[admin note] This topic discusses the meat substitue, Quorn, and it’s effect on gout diet.
If you have any questions, experiences, or opinions about Quorn and gout, please reply below. For example, you might want to comment on specific posts such as Quorn & Gout, or Quorn and Purines. However, if you want personal help in planning a low purine diet, it’s better to start a new topic.
Original post continues below:
Anyone know of any studies that link eating corn to causing gout flares a lot of the Quorn products in the UK and I’ll suitable for vegans and no they’re very good high protein and low fat but what worries me is I’ve heard anecdotal reports in the past of Quorn causing gout flare-ups I can’t see why that would be. Thank you
August 28, 2017 at 4:22 pm #5452
Apparently some Quorn products are now vegan. But they are not plants products and so I wouldn’t recommend them to anyone with gout or even asymptomatic hyperuricemia. The vegan products are probably even worse than the Quorn products made with eggs.
My assumption would be that mycocultures contain nowhere as many purines as yeast but still quite a bit more than legumes. At least one study has compared this stuff to soy products but of course the various ways industrial products are processed could yield various amonuts of purines in the final product. Maybe ask the manufacturer…
Plants are safer. What’s wrong with lentils?
August 29, 2017 at 8:57 am #5484
^ this plus lots of other stuff online, lentils keep coming up as something that should be consumed in moderation this is why I am confused, as why would it be bad to eat Quorn also in moderation? I do eat processed soya in moderation for example Linda Mcartney sausages, but not every day and I balance them out with plenty of vegetables. this is why I get so confused and frustrated lol
August 29, 2017 at 9:35 am #5485
The recommendations you linked to aren’t for vegans. They recommend dairy over legumes. And indeed I eat a lot more cheese than lentils.
But since dairy isn’t an option for you, you have to settle for the next best thing. And in order to do that, you need more specific information than what these recommendations provide because as it is, the foods vegans should eat for protein are basically all in the “eat in moderation” category.
Based on the limited information I have about meat substitutes, the ones based on plants contain a good bit less purines. Yes, Quorn products contain less purines than the really dangerous stuff like yeast or anchovies. But that doesn’t mean you should disregard the difference between Quorn and plant-based products.
In my opinion, the only rule you have to follow in order to be safe purine-wise is to stick to plants. There’s probably no need to make it more complicated even though there are a few dangerous things unreasonable people could in principle do with plants. At first I didn’t think you’d have to follow any rules because I figured that as a vegan you’d only want to eat plants anyway. Goes to show how little I know…
August 29, 2017 at 6:15 pm #5507
There is nothing wrong per se in just wanting a change sometimes I like lentils chickpeas beans etc but I do get bored and I’m not one of these perfect vegans that just lives off the land. occasionally I do fancy a processed vegan burger or ice cream I don’t drink don’t smoke and to be honest I need a couple of vices now and then that’s why I asked about Colin I saw an advert yesterday for the corn nuggets and just thought you know what I really fancy that sometimes I just don’t feel like lentils
August 29, 2017 at 6:52 pm #5513
On a “now and then” basis, Quorn products are probably harmless (barring rare allergies and whatnot).
Purines add up when you eat a type of food frequently. If you eat something often enough that the fat content, protein mix and so forth are an issue, purines may be an issue as well. If not, enjoy…
August 30, 2017 at 9:42 am #5525
Thank you yes, I didn’t mean it would be something regularly eaten but when I see adverts for new Quorn vegan products I don’t want to make myself miserable but telling myself “I can’t eat that” do you know what I mean? I am considering looking at the Slimming World plan to get some excess weight off it is quite good for vegans and I think will encourage me to eat a wider range of plant proteins.
March 8, 2019 at 11:48 am #8844
Jason AyersParticipantŦallars: Ŧ 1.47
Quorn & Gout
Trying to see if anyone knows of any Quorn related research? I emailed Quorn directly and they say:
“Unfortunately we do not have any information on the purine levels in Quorn products, however high levels tend to be found in meat and meat products therefore if there are any in Quorn products we would expect these to be very low.”
https://www.arthritis.org sent me the following saying Quorn has moderate levels of purines:
Mushrooms and fungal proteins such as mycoprotein (Quorn); as well as a number of vegetables such as asparagus, cauliflower, spinach, lentils, and soya beans are also rich in purines and should be eaten in moderation. There is medical evidence, however, that vegetarian diets high in purines are less likely to lead to gout than diets containing meat or shellfish.
March 8, 2019 at 1:24 pm #8845
It was predictable that they’d bullshit you. There has been a little research on this and, equally predictably, the outcome was that you’d eat fewer of the problematic purines by going for soy instead of shrooms.
I’m sorry to say “moderate levels of purines”, “high in purines” and so forth are effectively bullshit as well.
Bottom line: eating the body of any organism tends to raise your uric acid. Best get most of your nutrition from stuff based on things like seeds and milk (that would include stuff like tubers, fruits and eggs for instance).
But the bodies of most land plants have very large cells so they don’t have many of the problematic purines. And relatively to these purines, they contain a lot of minerals, vitamins and the like so by eating the parts of land plants that are unlike seeds, you might get health benefits that outweigh the impact on uric acid (indeed, the beneficial effects could actually lower some people’s uric acid in spite of the purines).
Another problem with stuff like Quorn is that its nutritional value is poorly understood compared to stuff like soy. If you care to learn how to design a fact-baed vegan diet, you’ll have an easier time relying on a mix of well-known plant products than wannabe meat substitues.
April 5, 2019 at 8:26 am #8898
Keith TaylorKeymasterŦallars: Ŧ 1186.13
Firstly Jason ( @jason-ayers ), I’ve merged your topic about Quorn here as the subject doesn’t generate enough interest to warrant 2 topics. However, if you want to ask about personal help planning a low-purine diet, then start another topic. But please see my comments below.
Secondly, I agree with Nobody’s reply to Jason’s post. I believe Jason should acknowledge it.
Thirdly, I want to share some science about Quorn (mycoproteins) and Purines.
Quorn and Purines
As far as I can see, the only study that directly addresses this issue is:
Havlik, Jaroslav, Vladimir Plachy, Javier Fernandez, and Vojtech Rada. “Dietary purines in vegetarian meat analogues.” Journal of the Science of Food and Agriculture 90, no. 14 (2010): 2352-2357.
Protein‐rich vegetable‐based meat substitutes might be generally accepted as meat alternatives for individuals on special diets. The type of protein used to manufacture these products determines the total content of purines, which is relatively higher in the case of mycoprotein or soybean protein. While appearing lower in wheat protein and egg white‐based products. These are therefore more suitable for dietary considerations in a low‐purine diet for hyperuricaemic subjects.
However, there is a 2016 study which references that 2010 study:
Lockyer, S., and S. Stanner. “Diet and gout–what is the role of purines?.” Nutrition Bulletin 41, no. 2 (2016): 155-166.
That refers to different types of purine bases discussed in the 2010 study (more later). Then it summarizes some earlier relevant work:
Finally, 100 subjects consumed 20 g dry weight mycoprotein in cookies, an amount comparable to an average retail portion of Quorn<sup>TM</sup> products, or control cookies for 30 days, separated by a one-week washout period (Udall et al. 1984). There was no significant change in Serum Uric Acid (SUA). A smaller study reported in the same paper (n = 13) also stated that SUA remained within the normal range after consumption of mycoprotein for 16 days.
Now, the more I study purines, the more I realize that they are only an indicator of what might happen to uric acid levels in your body. Because different types of purines have different effects on uric acid. Also, people process purines in food differently. So foods that raise or lower uric acid in one person might have no effect or the opposite effect in another person.
More importantly, most gout sufferers do not manage their diet in a way that allows them to monitor the effect on uric acid. In fact, of all the thousands of gout sufferers I have corresponded with over the years, only a handful have ever tried to correlate diet changes with uric acid changes. Fundamentally, if you are not prepared to monitor those changes, then you are much safer if you discuss allopurinol or it’s alternatives with your doctor. Because that makes all foods low purine. Allowing you to focus on eating healthily.
Which brings me to my final point on Quorn and purines. In my opinion, Quorn is not a healthy source of protein. Instead, I recommend you plan your gout diet around healthy whole foods. With my mantra being EFSEP:
Eat Food (avoiding processed food-like substances).
Sufficient (avoiding being overweight).
Especially Plants (avoiding excessive animal consumption which is linked to gout and many other diseases).
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