Journal of Internal Medicine Concepts & Practice ›› 2024, Vol. 19 ›› Issue (02): 144-148.doi: 10.16138/j.1673-6087.2024.02.11

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New dietary concepts for patients with gout and hyperuricemia

WU Julei1a, MAO Lihua1a, YU Tingting1a, LIN Cong1b,2, MIAO Yu1b,2, ZHU Xiaoxia1b,2, CAO Ling1b,2()   

  1. 1. a. Department of Rheumatology Nursing; b. Department of Rheumatology, Huashan Hospital, Fudan University, Shanghai 200040, China
    2. Institute of Rheumatology, Immunology and Allergy, Fudan University, Shanghai 200040, China
  • Received:2023-05-18 Online:2024-04-30 Published:2024-07-08
  • Contact: CAO Ling E-mail:18702170230@163.com

Abstract:

The prevalence of gout and hyperuricemia is increasing year by year, leading to a rise in the disease burden. Reasonable dietary interventions for patients or high-risk groups are beneficial in reducing the incidence of these diseases and improving the quality of chronic disease self-management for patients. The research progress on dietary patterns for patients with gout and hyperuricemia was analyzed in this article, which recommended adherence to generally recognized healthy eating patterns for the long-term dietary management, rather than simply distinguishing between “good” or “bad” foods or excessively following a low-purine diet. The aim of the study is to provide better guidance for the self-management of gout and hyperuricemia patients.

Key words: Gout, Hyperuricemia, Low-purine diet, Mediterranean diet, Dietary approaches to stop hypertension

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