Description

A low-purine diet is a key lifestyle intervention for managing gout by reducing the intake of foods high in purines, which are precursors to uric acid. This dietary approach aims to lower serum urate levels and decrease the risk of gout flares. A prospective study by Choi et al. (2004) in the New England Journal of Medicine found that higher meat and seafood consumption was associated with an increased risk of gout, while dairy products were protective. Another study by Zgaga et al. (2012) demonstrated that a diet rich in vitamin C was associated with lower serum urate levels. The American College of Rheumatology guidelines (Khanna et al., 2012) recommend limiting high-purine foods such as organ meats, certain seafoods, and high-fructose corn syrup. However, it's important to note that while a low-purine diet can be beneficial, it should be part of a comprehensive gout management strategy that may include medication and other lifestyle changes.