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Title of Journal: Rheumatol Int

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Abbravation: Rheumatology International

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Springer Berlin Heidelberg

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DOI

10.1007/s11274-007-9472-x

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1437-160X

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Meat consumption and gout Friend foe or neither

Authors: Giuseppe Lippi Camilla Mattiuzzi Gianfranco Cervellin
Publish Date: 2015/03/21
Volume: 35, Issue: 8, Pages: 1443-1444
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Abstract

Gout is one of the most common rheumatic diseases with a prevalence as high as 39  in adulthood 1 The burden of this condition is constantly growing worldwide due to the exponential increase in hyperuricemiapredisposing conditions including hypertension obesity diabetes chronic kidney disease and the use of diuretics 1 The conventional hypothesis that a large intake of highpurine foods causes hyperuricemia and hence promotes or precipitates gout has persuaded the American College of Rheumatology ACR to release recommendations that gout patients should limit consumption of meat 1 Conversely on the background that there is no evidence in support that lifestyle changes translate into improved outcomes in gout patients more recent recommendations do not make reference to the fact that intake of meat should be limited to preventing gout attacks 2 In accord with this evidence Harrold et al 3 recently concluded a survey of 240 patients with gout and reported

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