Le Chatelier and eliminating red meat

[joejo]

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

Can anyone help me understand this more...

this is what I am thinking...

The lese consumption of red meat results in decreased concentration of urate ions in the blood. From Le Chatelier’s principle we know that “ if a change occurs in one of the factors such as temp pressure etc the system will tend to adjust itself in such a manner so as to undo the effect that produces it..” Since we know that equilibrium constant remains constant so when urate ions conc. decreases the sodium salt conc. also decreases. Hence the explanation.

Am I on the right track...Can someone help me understand this more clearly!

 

[GCT]

Sounds alright, although I'm not sure if the diet will help to remove the urate, or is it rather not contributing to the further formation of urate; from the wording of the question I think your on the right track.

You might wish to explain it more technically, as some TA/professors despise perfunctory answers to these type of questions...

Decreasing the urate concentration will change the relative rates of reactions: At equilibrium the rates of forward and reverse reactions are the same. By decreasing the concentration of urate, the rate of formation of sodium urate will decrease relative to the rate of formation of urate and thus reaction will shift towards formation of urate through consumption of sodium urate.

 

[thepatientmental]

Yes, you are on the right track. Let's break it down further.

Le Chatelier's principle states that when a system is in equilibrium, any change in the conditions that affect the equilibrium will result in the system shifting in a way to counteract that change and maintain equilibrium. In this case, the system is the balance between the concentration of urate ions and sodium salt in the blood.

When we consume red meat, it contains purines which are broken down into uric acid in the body. Uric acid is then converted into urate ions, which can build up in the joints and cause inflammation. This is why people with conditions like gout are advised to limit their red meat intake.

Now, when we eliminate red meat from our diet, there is a decrease in the production of urate ions. According to Le Chatelier's principle, the system will shift to counteract this decrease. This means that the existing urate ions will be converted back into uric acid and eliminated from the body, resulting in a decrease in the concentration of urate ions in the blood. This decrease in urate ions also leads to a decrease in the concentration of sodium salt, as they both exist in equilibrium.

Therefore, by eliminating red meat from our diet, we are essentially reducing the production of urate ions and allowing the body to eliminate any existing ones, thus reducing the build-up of sodium urate in the joints. This can help alleviate symptoms of conditions like gout and improve joint health.