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Nutrition and Rheumatic Disease pp 169–182Cite as

Hyperuricemia, Gout, and Diet

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Part of the Nutrition and Health book series (NH)

Summary

• Dietary trends, increasing obesity and metabolic syndrome prevalence, are contributing to the increasing worldwide prevalence of hyperuricemia and gout.

• There is a strong association of metabolic syndrome with hyperuricemia.

• Dietary intervention is strongly recommended in patients with metabolic syndrome and hyperuricemia. Consumption of meat, seafood, and alcoholic beverages in moderation is useful.

• Controlled weight management has the potential to lower serum urate levels.

• Dairy products may have clinically meaningful antihyperuricaemic effects.

• Further education and studies are needed to improve our understanding of dietary factors and hyperuricemia.

Key Words

  • Alcohol
  • diet
  • gout
  • resistance
  • obesity
  • purines
  • uric acid
  • seafood
  • vegetarian

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Authors
  1. Naomi Schlesinger
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Editors and Affiliations

  1. Marshfield Clinic Research Foundation, Marshfield, WI

    Laura A. Coleman PhD, RD

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© 2008 Humana Press, Totowa, NJ

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Schlesinger, N. (2008). Hyperuricemia, Gout, and Diet. In: Coleman, L.A. (eds) Nutrition and Rheumatic Disease. Nutrition and Health. Humana Press. https://doi.org/10.1007/978-1-59745-403-2_10

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  • DOI: https://doi.org/10.1007/978-1-59745-403-2_10

  • Publisher Name: Humana Press

  • Print ISBN: 978-1-58829-976-5

  • Online ISBN: 978-1-59745-403-2

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