BACKGROUND: Evidence supports dietary modifications in the management of gout. Despite this, the degree of implementation of this evidence by nutrition professionals and rheumatologists and those affected by gout is unknown. The present study aimed to compare usual dietary practices of patients with gout to evidence for dietary management of gout and to investigate whether the knowledge and attitudes of nutrition professionals and rheumatologists reflects current evidence. METHODS: A food frequency questionnaire was used to determine usual dietary intake of patients with gout, a separate questionnaire examined gout-related dietary modifications (n = 29). Online questionnaires to examine attitudes towards dietary management of gout were completed by nutrition professionals and rheumatologists. RESULTS: Proportions of participants whose reported intakes were inconsistent with current evidence for the dietary management of gout were: alcohol, n = 14 (48%); beer, n = 18 (62%); seafood, n = 29 (100%); meat, n = 7 (24%); beef/pork/lamb, n = 24 (83%); dairy products, n = 12 (41%); vitamin C supplementation, n = 29 (100%). Of the 61 rheumatologists and 231 nutrition professionals who completed the online survey, the majority considered that weight loss and decreased alcohol intake were important or very important outcomes. Proportions were lower for decreased purine intake. Thirty-four (56%) rheumatologists do not refer patients with gout to dietetic services and, of those who do, the majority refer less than half. CONCLUSIONS: Overall, patients with gout in the present study were not implementing evidence for dietary management of their condition and complex dietary issues were evident.
BACKGROUND: Evidence supports dietary modifications in the management of gout. Despite this, the degree of implementation of this evidence by nutrition professionals and rheumatologists and those affected by gout is unknown. The present study aimed to compare usual dietary practices of patients with gout to evidence for dietary management of gout and to investigate whether the knowledge and attitudes of nutrition professionals and rheumatologists reflects current evidence. METHODS: A food frequency questionnaire was used to determine usual dietary intake of patients with gout, a separate questionnaire examined gout-related dietary modifications (n = 29). Online questionnaires to examine attitudes towards dietary management of gout were completed by nutrition professionals and rheumatologists. RESULTS: Proportions of participants whose reported intakes were inconsistent with current evidence for the dietary management of gout were: alcohol, n = 14 (48%); beer, n = 18 (62%); seafood, n = 29 (100%); meat, n = 7 (24%); beef/pork/lamb, n = 24 (83%); dairy products, n = 12 (41%); vitamin C supplementation, n = 29 (100%). Of the 61 rheumatologists and 231 nutrition professionals who completed the online survey, the majority considered that weight loss and decreased alcohol intake were important or very important outcomes. Proportions were lower for decreased purine intake. Thirty-four (56%) rheumatologists do not refer patients with gout to dietetic services and, of those who do, the majority refer less than half. CONCLUSIONS: Overall, patients with gout in the present study were not implementing evidence for dietary management of their condition and complex dietary issues were evident.
Authors: Leslie R Harrold; Kathleen M Mazor; Daniel Peterson; Nausheen Naz; Cassandra Firneno; Robert A Yood Journal: BMC Musculoskelet Disord Date: 2012-09-21 Impact factor: 2.362
Authors: S Changizi Ashtiyani; A Golestanpour; M Shamsi; S M Tabatabaei; M Ramazani Journal: Iran Red Crescent Med J Date: 2012-02-01 Impact factor: 0.611
Authors: Tanya J Flynn; Murray Cadzow; Nicola Dalbeth; Peter B Jones; Lisa K Stamp; Jennie Harré Hindmarsh; Alwyn S Todd; Robert J Walker; Ruth Topless; Tony R Merriman Journal: BMC Musculoskelet Disord Date: 2015-08-19 Impact factor: 2.362