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Food, Drink, and Herbs: Alternative Therapies and Gout

Abstract

Gout was first recognized as a distinct clinical entity in antiquity. Our understanding of the epidemiology and treatment of gout has evolved over millennia intertwined with observations about social class and plant and animal sources of food, beverages and medicines. Investigators have identified various aspects of diet that relate to gout risk and recurrence. Some of our most useful medications for the treatment of gout were developed from herbal precursors. Traditional dietary recommendations for gout patients have included limiting high purine meat and alcohol consumption. More recent work suggests diets leading to weight loss through calorie and carbohydrate reductions may be effective for lowering serum urate levels, as well as the risk of gout.

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Sharon L. Kolasinski declares that she has no conflict of interest.

Human and Animal Rights and Informed Consent

This article does not contain any studies with human or animal subjects performed by the author.

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Correspondence to Sharon L. Kolasinski.

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This article is part of the Topical Collection on Crystal Arthritis

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Kolasinski, S.L. Food, Drink, and Herbs: Alternative Therapies and Gout. Curr Rheumatol Rep 16, 409 (2014). https://doi.org/10.1007/s11926-014-0409-8

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Keywords

  • Gout
  • Diet
  • Herbal medicine
  • Herbs
  • Complementary and alternative medicine
  • CAM
  • Alcohol
  • Vitamin C
  • Acupuncture