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eISSN: 2084-9834
ISSN: 0034-6233
Reumatologia/Rheumatology
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4/2014
vol. 52
 
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abstract:
Review paper

Diet in hyperurykemia and gout – myths and facts

Bogna Grygiel-Górniak
,
Mariusz J. Puszczewicz

Reumatologia 2014; 52, 4: 269–279
Online publish date: 2014/09/12
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The influence of dietary habits on the gout development has been described for over a hundred years, but at present many opinions are being verified, which have not been so far supported by epidemiological or clinical studies. The promotion of healthy dietary behaviours, keeping proper body mass and adequate dietary pattern are the factors, which support lowering of serum uric acid. Diet in gout should be well-balanced and contain the proper amount of selected nutrients, not only low-purine but also alkalizing products, rich in antioxidants, and provide an adequate amount of fluids. The following manuscript presents the recent data of dietary recommendations in gout, which are supported by clinical or epidemiological studies.
keywords:

diet in gout, nutritional recommendations, low-purine products, body alkalization







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