Current Rheumatology Reports

, Volume 13, Issue 2, pp 132–137

Effects of Dairy Intake on Hyperuricemia and Gout

Article

DOI: 10.1007/s11926-010-0160-8

Cite this article as:
Dalbeth, N. & Palmano, K. Curr Rheumatol Rep (2011) 13: 132. doi:10.1007/s11926-010-0160-8

Abstract

Dietary modification is frequently recommended for patients with gout. Longitudinal observational studies have shown a clear inverse relationship between low-fat dairy intake and gout risk. Several checkpoints in gout pathogenesis may be targeted by dairy intake. Cross-sectional and short-term intervention studies of healthy volunteers have demonstrated that low-fat dairy intake has a moderate urate-lowering effect. In addition, certain dairy fractions, particularly glycomacropeptide and G600 milk fat extract, have anti-inflammatory properties in experimental models of acute gout. Such anti-inflammatory properties may contribute to the reduction in gout risk through inhibition of the inflammatory response to monosodium urate crystals within the joint. Well-controlled intervention studies in patients with gout are now needed to determine the clinical relevance of these observations in order to guide dietary recommendations for this disease.

Keywords

Gout Urate Dairy Milk Diet 

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.Department of Medicine, Faculty of Medical and Health SciencesUniversity of AucklandAucklandNew Zealand
  2. 2.Fonterra Research CentrePalmerston NorthNew Zealand

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