Diet and Lifestyle Guidelines for Gout and Uric Acid: American College of Rheumatology

The video below has been produced by the Gout and Uric Acid Education Society and contains expert summaries of the latest diet and lifestyle guidelines contained in Part 1 of the American College of Rheumatology Guidelines for Management of Gout, published in October 2012.

Lead investigator John D. Fitzgerald, MD, PhD, Acting Rheumatology Division Chief at the University of California, Los Angeles (UCLA) said:

“Acute gout attacks can be debilitating and adversely affect patients’ quality of life. In order to improve patient care, the ACR funded this collaborative effort among U.S. researchers to produce guidelines, outlining pharmacological therapies and non-drug treatments to manage gout.”

Paul Sufka M.D. gave his take on the ACR’s diet and lifestyle guidelines:

“Beginning with focus on patient education on diet and lifestyle changes, most physicians are aware of recommendations on the avoidance of organ meats in the management of hyperuricemia, and are also aware of limiting servings of seafood, beef, lamb, and pork. Avoidance of alcohol, especially beer, is also widely recognized. Newer recommendations that clinicians might not be aware of are to avoid foods and beverages containing high fructose corn syrup, which has recently been associated with gout.”


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