How Does Eliminating Red Meat Reduce Sodium Urate Build-Up in Joints?

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Eliminating red meat reduces the intake of urate ions, which are released during digestion and can lead to sodium urate crystal formation in joints, causing gout. According to Le Chatelier's principle, removing a reactant from one side of an equilibrium will shift the equilibrium to compensate for the loss. Thus, reducing urate levels by cutting out red meat will shift the equilibrium to decrease sodium urate production. This shift helps lower the concentration of urate in the bloodstream, ultimately reducing the risk of crystal formation in joints. Consequently, avoiding red meat can be an effective strategy for managing gout symptoms.
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I've read on it, but don't get this question.

" The digestion of some foods, such as red meat, releases urate ion C5H3N4Otothe-3 into the bloodstream. An excess of urate in the blood can result in the formation of sodium urate crystals in joints and tissues. This leads to a painful form of arhritis known as gout"

The equilibrium involved in this process is:

NaC5H3N4O3 <-----> Na+ + C5H3N4Otothe-3

Using Le Chatelier's principle explain why eliminating red meat from your diet can reduce the build-up of sodium urate in joints.

Thanks
 
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What does LeChatelier say will happen when you add something to one side of an equilibrium? What about when you remove it?

If you remove red meat, and therefore remove urate, what does LeChatelier say will happen to the equilibrium?
 
Just read Le Chatelier Principle from your text-book.The question you are asking is the direct application of the principle.
 

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