[pronut-hiv] Recent Developments in Diet and Gout

["ProNut-HIV" <pronut-hiv@healthnet.org>]

Medscape

Recent Developments in Diet and Gout

Susan J Lee; Robert A Terkeltaub; Arthur Kavanaugh  

Abstract
Purpose of Review: Gout is the most common inflammatory arthritis in
men, affecting approximately 1-2% of adult men in Western countries.
United States gout prevalence has approximately doubled over the past
two decades. In recent years, key prospective epidemiological and
open-labeled dietary studies, coupled with recent advances in molecular
biology elucidating proximal tubular urate transport, have provided
novel insights into roles of diet and alcohol in hyperuricemia and gout.
This review focuses on recent developments and their implications for
clinical practice, including how we advise patients on appropriate diets
and alcoholic beverage consumption.

Recent Findings: Studies have observed an increased risk of gout among
those who consumed the highest quintile of meat, seafood and alcohol.
Although limited by confounding variables, low-fat dairy products,
ascorbic acid and wine consumption appeared to be protective for the
development of gout.

Summary: The most effective forms of dietary regimen for both
hyperuricemia and gout flares remains to be unidentified. Until
confirmed by a large, controlled study, it is prudent to advise patients
to consume meat, seafood and alcoholic beverages in moderation, with
special attention to food portion size and content of non-complex
carbohydrates which are essential for weight loss and improved insulin
sensitivity.