A controlled study of diet in patients with gout.

Gibson, T.; Rodgers, A.; Simmonds, H. Anne; Court-Brown, F; Todd, Eric; Meilton, V.

doi:10.1136/ard.42.2.123

Cited by 81 publications

(64 citation statements)

References 36 publications

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“…Our study was substantially larger than previous studies concerning gout (1,(49)(50)(51)(52)(53)(54), and dietary data including coffee intake information were prospectively collected and validated. Potential biased recall of diet was avoided in this study because the intake data were collected before the diagnosis of gout.…”

Section: Choi Et Almentioning

confidence: 68%

Coffee consumption and risk of incident gout in men: A prospective study

Choi

Willett

Curhan

2007

Arthritis & Rheumatism

173

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Objective. Coffee is one of the most widely consumed beverages in the world and may affect the risk of gout via various mechanisms. We prospectively evaluated the relationship between coffee intake and the risk of incident gout in a large cohort of men.Methods. Over a 12-year period, we studied 45,869 men with no history of gout at baseline. Intake of coffee, decaffeinated coffee, tea, and total caffeine was assessed every 4 years through validated questionnaires. We used a supplementary questionnaire to ascertain whether participants met the American College of Rheumatology survey criteria for gout.Results. We documented 757 confirmed incident cases of gout. Increasing coffee intake was inversely associated with the risk of gout. The multivariate relative risks ( Conclusion. These prospective data suggest that long-term coffee consumption is associated with a lower risk of incident gout.

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Section: Choi Et Almentioning

confidence: 68%

Coffee consumption and risk of incident gout in men: A prospective study

Choi

Willett

Curhan

2007

Arthritis & Rheumatism

173

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“…[4][5][6] Patients with gout and hyperuricemia tend to have consumed a large amount of meat or giblets over many years. 7) During the last 10 years, epidemiological surveys have revealed an association between the intake of purine-rich food and the serum concentration of uric acid, 8,9) which is higher in individuals who regularly consume large quantities of purine-rich foods than in those who consume less. Moreover, an association between the intake of these foods and the risk of gout has also been reported.…”

Section: Introductionmentioning

confidence: 99%

Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia

Kaneko

Aoyagi

Fukuuchi

et al. 2014

Biological & Pharmaceutical Bulletin

195

131

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Purines are natural substances found in all of the body's cells and in virtually all foods. In humans, purines are metabolized to uric acid, which serves as an antioxidant and helps to prevent damage caused by active oxygen species. A continuous supply of uric acid is important for protecting human blood vessels. However, frequent and high intake of purine-rich foods reportedly enhances serum uric acid levels, which results in gout and could be a risk factor for cardiovascular disease, kidney disease, and metabolic syndrome. In Japan, the daily intake of dietary purines is recommended to be less than 400 mg to prevent gout and hyperuricemia. We have established an HPLC method for purine analysis and determined purines in a total of 270 foodstuffs. A relatively small number of foods contained concentrated amounts of purines. For the most part, purine-rich foods are also energy-rich foods, and include animal meats, fish meats, organs such as the liver and fish milt, and yeast. When the ratio of the four purine bases (adenine, guanine, hypoxanthine, and xanthine) was compared, two groups of foods were identified: one that contained mainly adenine and guanine and one that contained mainly hypoxanthine. For patients with gout and hyperuricemia, the amount of total purines and the types of purines consumed, particularly hypoxanthine, are important considerations. In this context, the data from our analysis provide a purine content reference, and thereby clinicians and patients could utilize that reference in nutritional therapy for gout and hyperuricemia.

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“…Однако в настоящее время мало известно о составе и количестве отдельных пуринов в большинстве пище-вых продуктов, особенно когда они приготовлены раз-личными способами [40]. Кроме того, биодоступность разных пуринов, содержащихся в продуктах, значитель-но варьирует.…”

Section: мясо и морепродук тыunclassified

Diet in Gout and Hyperuricemia

Желябина¹,

Елисеев²

2017

Naučno-praktičeskaâ revmatologiâ

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The paper reviews the most important works devoted to the study of the impact of individual foods and food components on the risk of gout, its clinical manifestations and the level of uricemia. It considers some mechanisms probably underlying the impact of dietary patterns on the level of uricemia. It is shown that the available data on possible alterations in the diet with their proper application can considerably affect both the incidence of gout and the course of the current disease.

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A controlled study of diet in patients with gout.

Cited by 81 publications

References 36 publications

Coffee consumption and risk of incident gout in men: A prospective study

Coffee consumption and risk of incident gout in men: A prospective study

Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia

Diet in Gout and Hyperuricemia

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