Influence of nutrition and obesity on hyperuricemia and gout
Abstract
Hyperuricemia is commonly detected in subjects with abnormal purine metabolism, including overproduction of uric acid and insufficient uric acid excretion from the kidney. Gout is a type of inflammatory arthritis that is triggered by the crystallization of uric acid within the joints and is often associated with hyperuricemia. The genetic is the major factor of hyperuricemia, however another factors are too important like alcohol, obesity and high purine intake. Obesity is a risk factor for hyperuricemia and a weight loss is essential for the treatment. The alcohol was also proposed as a mechanism involved in the rise levels of plasma purine bases. Beer is more prejudicial than the wine. Purine-rich food increases the levels of uric acid and there is an increased risk of gout with higher meat consumption or seafood consumption but not with higher consumption of purine-rich vegetables. Furthermore, there was found a strong inverse association between the consumption of dairy products, especially low-fat dairy products, and the incidence of gout. Restriction of purine intake is necessary to avoid the increasing of exogenous purine. The others guidelines for the treatment of gout can be adopted like a diet rich in carbohydrate (50 a 55%) and poor in lipids (<30%). In conclusion, the weight loss for obese person, and the increases of fruits, vegetables and dairy products on a diet are satisfactory to reduce the incidence of gout.
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