Ernährung bei Gicht

Prävention und Therapie

authored by

Alexander Ströhle, Andreas Hahn, Maike Wolters

Abstract

Gout (arthritis urica) is one of the most common inflammatory arthropathies in industrialized and emerging countries. It is closely associated with metabolic syndrome (MetS) and is a consequence of a long-term imbalance between uric acid formation and excretion (hyperuricemia). As a result, the solubility product of uric acid is exceeded and monosodium urate (MSU) crystals precipitate within tissues. Major nonmodifiable risk factors for hyperuricemia include genetics, particularly polymorphisms of tubular urate transporters, older age, and male sex. Diet as a modifiable risk factor determines serum uric acid levels both in a direct way, by influencing uric acid formation and renal uric acid excretion, and indirectly through body weight and body composition (BMI; waist circumference) and insulin homeostasis. Risk is increased by (visceral) overweight, consumption of a "Western Diet" with a high proportion of sausages and red meat, (hypercaloric) consumption of soft drinks containing sugar and fructose, and intake of alcoholic beverages, especially beer. Coffee and dairy products are protective due to their uricosuric effect. The one-sided "purine-centered" nutritional therapy of hyperuricemia in the form of the (strictly) low-purine diet is largely obsolete. It has been replaced by dietary patterns based on the DASH principle, which have been shown in randomized intervention studies to reduce uric acid levels and improve the cardiometabolic risk profile.

Organisation(s)

Institute of Food Science and Human Nutrition
Nutrition Physiology and Human Nutrition Section

Type

Article

Journal

Medizinische Monatsschrift für Pharmazeuten

Volume

44

Pages

120-132

No. of pages

13

ISSN

0342-9601

Publication date

2021

Publication status

Published

Electronic version(s)

https://www.mmp-online.de/heftarchiv/2021/04/ernaehrung-bei-gicht-praevention-und-therapie.html (Access: Closed)