Effects of Dairy Intake on Hyperuricemia and Gout
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Nicola Dalbeth & Kate Palmano
- چاپ و سال / کشور: 2010
Description
Dietary modification is frequently recommended for patients with gout. Longitudinal observational studies have shown a clear inverse relationship between low-fat dairy intake and gout risk. Several checkpoints in gout pathogenesis may be targeted by dairy intake. Cross-sectional and shortterm intervention studies of healthy volunteers have demonstrated that low-fat dairy intake has a moderate urate-lowering effect. In addition, certain dairy fractions, particularly glycomacropeptide and G600 milk fat extract, have antiinflammatory properties in experimental models of acute gout. Such anti-inflammatory properties may contribute to the reduction in gout risk through inhibition of the inflammatory response to monosodium urate crystals within the joint.Wellcontrolled intervention studies in patients with gout are now needed to determine the clinical relevance of these observations in order to guide dietary recommendations for this disease.
Curr Rheumatol Rep (2011) 13:132–137 DOI 10.1007/s11926-010-0160-8 Published online: 29 December 2010
