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Effects of Dairy Intake on Hyperuricemia and Gout

Current Rheumatology Reports volume 13, pages 132–137 (2011)Cite this article

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.

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Disclosure

Dr. Dalbeth has received research funding from LactoPharma (a joint venture between Fonterra Ltd., Fonterra R&D Ltd., and Auckland UniServices Ltd.), has served as a consultant for Novartis and Takeda Pharmaceuticals North America, and has had travel/accommodations expenses covered/reimbursed by Abbott Laboratories and Roche for attendance at meetings.

Dr. Palmano was previously an employee of Fonterra Co-operative Group Ltd and has served as a consultant for LactoPharma. She and Dr. Dalbeth are inventors on a patent application related to milk products and gout.

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Authors and Affiliations

  1. Department of Medicine, Faculty of Medical and Health Sciences, University of Auckland, 85 Park Road, Grafton, Auckland, New Zealand

    Nicola Dalbeth

  2. Fonterra Research Centre, Dairy Farm Road, Palmerston North, New Zealand

    Kate Palmano

Authors
  1. Nicola Dalbeth
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  2. Kate Palmano
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Correspondence to Nicola Dalbeth.

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Dalbeth, N., Palmano, K. Effects of Dairy Intake on Hyperuricemia and Gout. Curr Rheumatol Rep 13, 132–137 (2011). https://doi.org/10.1007/s11926-010-0160-8

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  • DOI: https://doi.org/10.1007/s11926-010-0160-8

Keywords

  • Gout
  • Urate
  • Dairy
  • Milk
  • Diet