Details
| Translated title of the contribution | Diet for gout: Prevention and therapy. An update |
|---|---|
| Original language | German |
| Pages (from-to) | 120-132 |
| Number of pages | 13 |
| Journal | Medizinische Monatsschrift für Pharmazeuten |
| Volume | 44 |
| Issue number | 4 |
| Publication status | Published - 2021 |
Abstract
Gout (arthritis urica) is one of the most common inflammatory arthropathies in industrialized and emerging countries. It is closely associated with metabolic syndrome (MetS) and is a consequence of a long-term imbalance between uric acid formation and excretion (hyperuricemia). As a result, the solubility product of uric acid is exceeded and monosodium urate (MSU) crystals precipitate within tissues. Major nonmodifiable risk factors for hyperuricemia include genetics, particularly polymorphisms of tubular urate transporters, older age, and male sex. Diet as a modifiable risk factor determines serum uric acid levels both in a direct way, by influencing uric acid formation and renal uric acid excretion, and indirectly through body weight and body composition (BMI; waist circumference) and insulin homeostasis. Risk is increased by (visceral) overweight, consumption of a "Western Diet" with a high proportion of sausages and red meat, (hypercaloric) consumption of soft drinks containing sugar and fructose, and intake of alcoholic beverages, especially beer. Coffee and dairy products are protective due to their uricosuric effect. The one-sided "purine-centered" nutritional therapy of hyperuricemia in the form of the (strictly) low-purine diet is largely obsolete. It has been replaced by dietary patterns based on the DASH principle, which have been shown in randomized intervention studies to reduce uric acid levels and improve the cardiometabolic risk profile.
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In: Medizinische Monatsschrift für Pharmazeuten, Vol. 44, No. 4, 2021, p. 120-132.
Research output: Contribution to journal › Article › Research
}
TY - JOUR
T1 - Ernährung bei Gicht
T2 - Prävention und Therapie
AU - Ströhle, Alexander
AU - Hahn, Andreas
AU - Wolters, Maike
N1 - Publisher Copyright: © 2021 Deutscher Apotheker Verlag. All rights reserved.
PY - 2021
Y1 - 2021
N2 - Gout (arthritis urica) is one of the most common inflammatory arthropathies in industrialized and emerging countries. It is closely associated with metabolic syndrome (MetS) and is a consequence of a long-term imbalance between uric acid formation and excretion (hyperuricemia). As a result, the solubility product of uric acid is exceeded and monosodium urate (MSU) crystals precipitate within tissues. Major nonmodifiable risk factors for hyperuricemia include genetics, particularly polymorphisms of tubular urate transporters, older age, and male sex. Diet as a modifiable risk factor determines serum uric acid levels both in a direct way, by influencing uric acid formation and renal uric acid excretion, and indirectly through body weight and body composition (BMI; waist circumference) and insulin homeostasis. Risk is increased by (visceral) overweight, consumption of a "Western Diet" with a high proportion of sausages and red meat, (hypercaloric) consumption of soft drinks containing sugar and fructose, and intake of alcoholic beverages, especially beer. Coffee and dairy products are protective due to their uricosuric effect. The one-sided "purine-centered" nutritional therapy of hyperuricemia in the form of the (strictly) low-purine diet is largely obsolete. It has been replaced by dietary patterns based on the DASH principle, which have been shown in randomized intervention studies to reduce uric acid levels and improve the cardiometabolic risk profile.
AB - Gout (arthritis urica) is one of the most common inflammatory arthropathies in industrialized and emerging countries. It is closely associated with metabolic syndrome (MetS) and is a consequence of a long-term imbalance between uric acid formation and excretion (hyperuricemia). As a result, the solubility product of uric acid is exceeded and monosodium urate (MSU) crystals precipitate within tissues. Major nonmodifiable risk factors for hyperuricemia include genetics, particularly polymorphisms of tubular urate transporters, older age, and male sex. Diet as a modifiable risk factor determines serum uric acid levels both in a direct way, by influencing uric acid formation and renal uric acid excretion, and indirectly through body weight and body composition (BMI; waist circumference) and insulin homeostasis. Risk is increased by (visceral) overweight, consumption of a "Western Diet" with a high proportion of sausages and red meat, (hypercaloric) consumption of soft drinks containing sugar and fructose, and intake of alcoholic beverages, especially beer. Coffee and dairy products are protective due to their uricosuric effect. The one-sided "purine-centered" nutritional therapy of hyperuricemia in the form of the (strictly) low-purine diet is largely obsolete. It has been replaced by dietary patterns based on the DASH principle, which have been shown in randomized intervention studies to reduce uric acid levels and improve the cardiometabolic risk profile.
UR - http://www.scopus.com/inward/record.url?scp=85109066953&partnerID=8YFLogxK
M3 - Artikel
VL - 44
SP - 120
EP - 132
JO - Medizinische Monatsschrift für Pharmazeuten
JF - Medizinische Monatsschrift für Pharmazeuten
SN - 0342-9601
IS - 4
ER -