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REVIEW PAPER
Diet in hyperurykemia and gout – myths and facts
Submission date: 2014-02-10
Final revision date: 2014-05-17
Acceptance date: 2014-07-23
Online publication date: 2014-09-12
Publication date: 2014-08-31
Reumatologia 2014;52(4):269-279
KEYWORDS
TOPICS
ABSTRACT
The influence of dietary habits on the gout development has been described for over a hundred years, but at present many opinions are being verified, which have not been so far supported by epidemiological or clinical studies. The promotion of healthy dietary behaviours, keeping proper body mass and adequate dietary pattern are the factors, which support lowering of serum uric acid. Diet in gout should be well-balanced and contain the proper amount of selected nutrients, not only low-purine but also alkalizing products, rich in antioxidants, and provide an adequate amount of fluids. The following manuscript presents the recent data of dietary recommendations in gout, which are supported by clinical or epidemiological studies.
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Copyright: © Narodowy Instytut Geriatrii, Reumatologii i Rehabilitacji w Warszawie. This is an Open Access journal, all articles are distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) License (https://creativecommons.org/licenses/by-nc-sa/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material, provided the original work is properly cited and states its license.
| eISSN: | 2084-9834 |
| ISSN: | 0034-6233 |
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