Modifiable nutritional factors in hyperuricemia and gout

Abstract

Uric acid is an independent risk factor for socially important diseases, such as chronic heart failure and chronic kidney disease. The review summarizes current data on the impact of nutrition as a presumably modifiable factor into the development of hyperuricemia and gout. The authors describe biochemical mechanisms underlying hyperuricemia and present data on the influence of excessive intake of fructose, purines, and various alcohol-containing drinks on the risk of gout. Favorable impact of vitamin C supplements, coffee, cherry juice, some chemical elements (magnesium, zinc, and copper) on uric acid levels has been shown, as well as the impact of intake of low fat dairy products, polyphenols, food fibers, and omega-3 polyunsaturated fatty acids on the incidence of hyperuricemia. The information presented in the review can be used in clinical practice for preparation of an individualized nutritional plan aimed at normalization of uric acid levels. This would minimize the use of agents affecting the synthesis of uric acid and slow down the progression of chronic heart failure and chronic kidney disease.

Keywords

• uric acid
• hyperuricemia
• gout
• diet
• fructose
• purines
• cherries
• vitamin c
• alcohol
• coffee
• omega-3 polyunsaturated fatty acids
• food fiber
• magnesium
• zinc
• copper
• dairy products