Diet in gout – should we reduce the intake of purines?

Česká verzia

Authors: L. Hasíková; J. Závada
Authors place of work: Revmatologický ústav a Revmatologická klinika 1. LF UK, Praha
Published in the journal: Čes. Revmatol., 28, 2020, No. 3, p. 182-191.
Category: Review Article

Summary

Gout is inflammatory arthritis caused by the deposition of monosodium urate crystals in the joints and soft tissues. In addition to classic manifestations, gout and hyperuricemia are associated with a number of metabolic and cardiovascular diseases. Consumption of certain foods and beverages has always been associated with the development of gout. Data from large observational studies have identified some components of the diet that increase serum uric acid levels. These include mainly beverages and foods high in fructose, beer, spirits, red meat, and seafood. On the contrary, low-fat dairy products seem to be protective. However, data from randomized controlled trials demonstrating a clear relationship between food components and gout are lacking. It turns out that the overall effect of diet has only a small impact on serum uric acid at the population level in individuals without gout. However, according to the recommendations of international rheumatological societies, a comprehensive therapeutic approach to the gout patient should also aim to adjust eating habits and lifestyle, as an attempt to reduce serum uric acid levels, frequency of gout attacks and also to prevent overall cardiovascular risk.

Keywords:

alcohol – Diet – gout – hyperuricemia – Purines – fructose

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