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Gout Attack Prevention
Summary: Gout Attack Prevention
Choi HK, et al found the following foods affect the risk of gout attacks (1):
The highest quintiles of meat and seafood consumption were associated with a 41% and 51% higher risk of gout attacks respectively.
An increased intake of dairy products, (especially low fat) resulted in a 44% lower risk of gout attacks.
Interestingly, patients are traditionally taught by physicians to avoid purine rich vegetables, but an intake of vegetables rich in purines was not found to be associated with gout attacks.
Vegetable proteins had a reduced risk of gout attacks by 27%, and dairy had a 48% lower risk of gout.
Alcohol use and body mass index greater than or equal to 25% each increased the risk of gout beyond any current dietary habits.
Richette P and Bardin T. expressed that uric acid levels increase with intake of fructose and animal source purines, but a gout attack risk was found to be significantly lower from vegetable source purines compared to animal source purines (2).
Zhang Y, et al found that patients with gout who consumed cherries over a two-day period were shown to have (3):
A 35% lower risk of gout attacks compared to those who did not eat the fruit, and the lowest risk of gout attack occurred when patients consumed about 3 servings of cherries within the previous 2 days OR=0.39 (range 0.20–0.77 with 95% CI)
Any range of cherry intake from 1 to 4 servings improved the risk of gout.
Cherry extract also provided a lower risk of gout attacks.
The results also suggested that risk of gout flares was 75% lower when cherry intake was combined with allopurinol.
References: Gout Attack Prevention
1.Zhang Y, Neogi T, Chen C, Chaisson C, Hunter DJ, Choi HK. Cherry consumption and decreased risk of recurrent gout attacks. Arthritis Rheum. 2012 Dec;64(12):4004-11. http://www.ncbi.nlm.nih.gov/pubmed/23023818
2.Choi HK, Atkinson K, Karlson EW, Willett W, Curhan G. Purine-rich foods, dairy and protein intake, and the risk of gout in men. N Engl J Med. 2004 Mar 11;350(11):1093-103. http://www.ncbi.nlm.nih.gov/pubmed/15014182
