Newsgroup: it.salute.alimentazione
Titolo: Iperuricemia - Artrite Gottosa

Soffro da diverso tempo di atrtire gottosa dovuta ad un elevato tasso di
acido urico ematico. Esiste un tipo di alimentazione capace di abbassare il
valore ematico dell'acido urico???Grazie

 valore ematico dell'acido urico???Grazie
A quanto pare, secondo alcuni studi recenti che hanno aggiornato i
consigli alimentari al riguardo, dovresti fare attenzione soprattutto a
carni rosse, "seafood" (termine generico per pesci, crostacei, frutti
di mare), birra e liquori.
Invece, pare che siano stati scagionati altri alimenti sospettati in
passato, come il vino (purché bevuto con moderazione), le verdure
(anche se ricche di purine, purché sempre senza esagerare), e il
contenuto totale di proteine della dieta.
Latte, yogurt e latticini pare invece che abbiano una funzione
protettiva.
Da evitare, in ogni caso, l'aumento di peso, specialmente il grasso
addominale, quindi occhio alle porzioni e alle calorie di troppo!
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 Curr Opin Rheumatol. 2005 May;17(3):341-5.
Gout: epidemiology and lifestyle choices.Choi HK, Curhan G.
Rheumatology Unit, Department of Medicine, Massachusetts General
Hospital, Harvard Medical School, Boston, Massachusetts 02114, USA.
hc...@partners.org
PURPOSE OF REVIEW: Recent scientific data serve to illuminate the links
between dietary and other factors and the incidence of gout. This
review summarizes recent literature about the prevalence and incidence
of gout as well as risk factors for gout. RECENT FINDINGS:
Epidemiologic studies suggest that the overall disease burden of gout
is substantial and growing. Gout seems to be relatively common not only
in men but also in older women. A recent large prospective study
investigated several purported dietary factors for gout and confirmed
some of the long-standing suspicions (red meats, seafood, beer, and
liquor), exonerated others (total protein, wine, and purine-rich
vegetables), and also identified potentially new protective factors
(dairy products). A study based on the Third National Health and
Nutrition Examination Survey suggested that these factors affect serum
uric acid levels parallel to the direction of risk of gout. In
addition, adiposity, weight gain, hypertension, and diuretics were all
found to be independent risk factors for incident gout, whereas weight
loss was found to be protective. SUMMARY: The disease burden of gout
remains substantial and may be increasing. Some of the recently
confirmed lifestyle factors may explain the increasing incidence of
gout. The public health implications of dietary and lifestyle
recommendations should take into account other associated health
benefits and risks, because many of these factors have health effects
beyond their influence on gout.
PMID: 15838248 [PubMed - indexed for MEDLINE]
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http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=15838248&query_hl=16&itool=pubmed_docsum
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Arthritis Rheum. 2005 Jan;52(1):283-9.
Intake of purine-rich foods, protein, and dairy products and
relationship to serum levels of uric acid: the Third National Health
and Nutrition Examination Survey.Choi HK, Liu S, Curhan G.
Rheumatology Unit, Bulfinch 165, Massachusetts General Hospital,
Harvard Medical School, 55 Fruit Street, Boston, MA 02114, USA.
hc...@partners.org
OBJECTIVE: Various commonly consumed foods have long been suspected of
affecting the serum uric acid level, but few data are available to
support or refute this impression. Our objective was to evaluate the
relationship between dietary factors and serum uric acid levels in a
nationally representative sample of men and women in the US. METHODS:
Using data from 14,809 participants (6,932 men and 7,877 women) ages 20
years and older in the Third National Health and Nutrition Examination
Survey (for the years 1988-1994), we examined the relationship between
the intake of purine-rich foods, protein, and dairy products and serum
levels of uric acid. Diet was assessed with a food-frequency
questionnaire. We used multivariate linear regression to adjust for
age, sex, total energy intake, body mass index, use of diuretics,
beta-blockers, allopurinol, and uricosuric agents, self-reported
hypertension and gout, serum creatinine level, and intake of alcohol.
RESULTS: The serum uric acid level increased with increasing total meat
or seafood intake and decreased with increasing dairy intake. After
adjusting for age, the differences in uric acid levels between the
extreme quintiles of intake were 0.48 mg/dl for total meat (95%
confidence interval [95% CI] 0.34, 0.61; P < 0.001 for trend), 0.16
mg/dl for seafood (95% CI 0.06, 0.27; P = 0.005 for trend), and -0.21
mg/dl for total dairy intake (95% CI -0.37, -0.04; P = 0.02 for trend).
After adjusting for other covariates, the differences between the
extreme quintiles were attenuated but remained significant (P < 0.05
for all comparisons). The total protein intake was not associated with
the serum uric acid level in multivariate analyses (P = 0.74 for
trend). Those who consumed milk 1 or more times per day had a lower
serum uric acid level than did those who did not drink milk
(multivariate difference -0.25 [95% CI -0.40, -0.09]; P < 0.001 for
trend). Similarly, those who consumed yogurt at least once every other
day had a lower serum uric acid level than did those who did not
consume yogurt (multivariate difference -0.26 [95% CI -0.41, -0.12]; P
< 0.001 for trend). CONCLUSION: These findings from a nationally
representative sample of adults in the US suggest that higher levels of
meat and seafood consumption are associated with higher serum levels of
uric acid but that total protein intake is not. Dairy consumption was
inversely associated with the serum uric acid level.
PMID: 15641075 [PubMed - indexed for MEDLINE]
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http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?itool=abstractplus&db=pubmed&cmd=Retrieve&dopt=abstractplus&list_uids=15641075
===
 Arthritis Rheum. 2004 Dec 15;51(6):1023-9.  Links
Beer, liquor, and wine consumption and serum uric acid level: the Third
National Health and Nutrition Examination Survey.Choi HK, Curhan G.
Massachusetts General Hospital, Harvard Medical School, and Harvard
School of Public Health, Boston, Massachusetts 02114, USA.
hc...@partners.org
OBJECTIVE: To evaluate the relationship between intakes of beer,
liquor, and wine and serum uric acid levels in a nationally
representative sample of men and women. METHODS: Using data from 14,809
participants (6,932 men and 7,877 women) age > or =20 years in The
Third National Health and Nutrition Examination Survey (1988-1994), we
examined the relationship between intakes of beer, liquor, and wine and
serum uric acid levels. Alcohol intake was assessed by a food frequency
questionnaire. RESULTS: Serum uric acid levels increased with
increasing beer or liquor intake but not with increasing wine intake.
After adjusting for age, the difference in serum uric acid levels as
compared with no intake increased with increasing beer or liquor intake
(P values for trend <0.001), but the association was inverse with
increasing wine intake (P for trend <0.001). After adjusting mutually
for these alcoholic beverages and for other risk factors for
hyperuricemia, including dietary risk factors, the associations were
attenuated but remained significant for beer or liquor (multivariate
difference per serving per day 0.46 mg/dl [95% confidence interval [95%
CI] 0.32, 0.60] and 0.29 mg/dl [95% CI 0.14, 0.45], respectively; both
P values for trend <0.01), but not for wine (0.04 mg/dl [95% CI -0.20,
0.11]; P for trend=0.6). CONCLUSION: These data suggest that the effect
of individual alcoholic beverages on serum uric acid levels varies
substantially: beer confers a larger increase than liquor, whereas
moderate wine drinking does not increase serum uric acid levels.
PMID: 15593346 [PubMed - indexed for MEDLINE]
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http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?itool=abstractplus&db=pubmed&cmd=Retrieve&dopt=abstractplus&list_uids=15593346
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N Engl J Med. 2004 Mar 11;350(11):1093-103.
Purine-rich foods, dairy and protein intake, and the risk of gout in
men.Choi HK, Atkinson K, Karlson EW, Willett W, Curhan G.
Rheumatology Unit, Department of Medicine, Massachusetts General
Hospital, Boston, MA 02114, USA. 
hc...@partners.org
BACKGROUND: Various purine-rich foods and high protein intake have long
been thought to be risk factors for gout. Similarly, the possibility
that the consumption of dairy products has a role in protecting against
gout has been raised by metabolic studies. We prospectively
investigated the association of these dietary factors with new cases of
gout. METHODS: Over a 12-year period, we prospectively examined the
relationship between purported dietary risk factors and new cases of
gout among 47,150 men who had no history of gout at base line. We used
a supplementary questionnaire to ascertain whether participants met the
American College of Rheumatology survey criteria for gout. Diet was
assessed every four years by means of a food-frequency questionnaire.
RESULTS: During the 12 years of the study, we documented 730 confirmed
new cases of gout. The multivariate relative risk of gout among men in
the highest quintile of meat intake, as compared with those in the
lowest quintile, was 1.41 (95 percent confidence interval, 1.07 to
1.86; P for trend = 0.02), and the corresponding relative risk
associated with seafood intake was 1.51 (95 percent confidence
interval, 1.17 to 1.95; P for trend = 0.02). In contrast, the incidence
of gout decreased with increasing intake of dairy products; the
multivariate relative risk among men in the highest quintile, as
compared with those in the lowest quintile, was 0.56 (95 percent
confidence interval, 0.42 to 0.74; P for trend <0.001). The level of
consumption of purine-rich vegetables and the total protein intake were
not associated with an increased risk of gout. CONCLUSIONS: Higher
levels of meat and seafood consumption are associated with an increased
risk of gout, whereas a higher level of consumption of dairy products
is associated with a decreased risk. Moderate intake of purine-rich
vegetables or protein is not associated with an increased risk of gout.
Copyright 2004 Massachusetts Medical Society
PMID: 15014182 [PubMed - indexed for MEDLINE]
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http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?itool=abstractplus&db=pubmed&cmd=Retrieve&dopt=abstractplus&list_uids=14524070
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