EFFECT OF CONSUMING FOOD SUPPLEMENTED WITH SINGLE CELL PROTEIN ON URINE AND SERUM URIC ACID LEVELS |
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| Authors: | BASIL S. KAMEL AMIHUD KRAMER |
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| Affiliation: | Food Science Program University of Maryland College Park, Maryland 20742 |
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| Abstract: | Supplementation of pizzas and date bars with different protein concentrates was found to increase their protein content significantly, but the addition of a yeast protein concentrate (SCP) derived from petroleum via alcohol was found to increase the nucleic acid content of the fortified formulations linearly with the amount of added SCP. The consumption of a total of 30 g of SCP via the fortified food for 3 weeks increased levels of uric acid in serum an average of 8 mg/100 ml and in urine up to 1210 mg/24 h. Two weeks after termination of the yeast intake, both values dropped to near-normal levels. |
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