Elevated uric acid is associated with gout and elevated blood pressure. A recent study showed than as little as 500 mg of vitamin C a day for two months could significantly lower uric acid levels (.5 mg/dL).
Uric acid is produced from the metabolism of glandular meats, beer, and foods high in fructose (esp. high fructose corn syrup). Two or more beers a day increases the risk of developing gout 2.5 times. Researchers have also found that as uric acid levels increase weight tends to go up as well. Lowering uric acid tends to prevent weight gain and may increase weight loss.
The amount of vitamin C used in this study was pretty conservative. One wonders what would have happened if the vitamin C intake had been doubled. At any rate, vitamin C protects from one of the consequences of excessive sugar (fructose) intake.
Reference:
Huang, Han-Yao, et al., The effects of vitamin C supplementation on serum concentrations of uric acid, Arthritis and Rheumatism, June 2005; 52(6):1843-1847.
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