Abhijeet Danve1, Shiv Tej Sehra2, Tuhina Neogi3. 1. Yale School of Medicine, New Haven, CT, USA. 2. Harvard Medical School, Boston, MA, USA; Mount Auburn Hospital, Cambridge, MA, USA. 3. Boston University School of Medicine, Boston, MA, USA. Electronic address: tneogi@bu.edu.
Abstract
BACKGROUND: Gout is the most common form of inflammatory arthritis, affecting 41 million adults worldwide. The global burden of gout has been increasing over the last three decades, yet its management remains suboptimal. The primary aim of this manuscript is to review the impact of various diets such as the DASH, Mediterranean, and low purine diets; weight loss; and individual foods, including alcohol, caffeine, cherry, dairy, high-fructose corn syrup, omega-3 fatty acids, and vitamin C on hyperuricemia and clinical gout outcomes such as flares and tophi. CONCLUSION: Few studies to date have specifically evaluated the effect of various dietary approaches on hyperuricemia among people with gout and on gout-specific outcomes. Overall, the dietary factors appear to have a small effect on serum urate levels, and their impact on the long-term clinical course of gout is uncertain. Limited evidence suggests that avoidance of certain foods and beverages may decrease the frequency of gout flares. Weight loss may be beneficial for prevention as well as treatment of gout. Urate-lowering therapy remains the mainstay of therapy, with diet and dietary factors studied to date playing a limited role in the definitive management of gout.
BACKGROUND: Gout is the most common form of inflammatory arthritis, affecting 41 million adults worldwide. The global burden of gout has been increasing over the last three decades, yet its management remains suboptimal. The primary aim of this manuscript is to review the impact of various diets such as the DASH, Mediterranean, and low purine diets; weight loss; and individual foods, including alcohol, caffeine, cherry, dairy, high-fructose corn syrup, omega-3 fatty acids, and vitamin C on hyperuricemia and clinical gout outcomes such as flares and tophi. CONCLUSION: Few studies to date have specifically evaluated the effect of various dietary approaches on hyperuricemia among people with gout and on gout-specific outcomes. Overall, the dietary factors appear to have a small effect on serum urate levels, and their impact on the long-term clinical course of gout is uncertain. Limited evidence suggests that avoidance of certain foods and beverages may decrease the frequency of gout flares. Weight loss may be beneficial for prevention as well as treatment of gout. Urate-lowering therapy remains the mainstay of therapy, with diet and dietary factors studied to date playing a limited role in the definitive management of gout.
Authors: Matthew J Belanger; Christina C Wee; Kenneth J Mukamal; Edgar R Miller; Frank M Sacks; Lawrence J Appel; Robert H Shmerling; Hyon K Choi; Stephen P Juraschek Journal: Am J Clin Nutr Date: 2021-06-01 Impact factor: 7.045
Authors: John D FitzGerald; Nicola Dalbeth; Ted Mikuls; Romina Brignardello-Petersen; Gordon Guyatt; Aryeh M Abeles; Allan C Gelber; Leslie R Harrold; Dinesh Khanna; Charles King; Gerald Levy; Caryn Libbey; David Mount; Michael H Pillinger; Ann Rosenthal; Jasvinder A Singh; James Edward Sims; Benjamin J Smith; Neil S Wenger; Sangmee Sharon Bae; Abhijeet Danve; Puja P Khanna; Seoyoung C Kim; Aleksander Lenert; Samuel Poon; Anila Qasim; Shiv T Sehra; Tarun Sudhir Kumar Sharma; Michael Toprover; Marat Turgunbaev; Linan Zeng; Mary Ann Zhang; Amy S Turner; Tuhina Neogi Journal: Arthritis Care Res (Hoboken) Date: 2020-05-11 Impact factor: 4.794