Treatment
3
Figure 3. Specific Recommendations: General Health, Diet,
and Lifestyle Measures for Gout Patients
• Weight loss for obese patients, to achieve
BMI that promotes general health
• Exercise (achieve
physical fitness)
• Healthy overall diet
a
• Smoking cessation
• Stay well hydrated
Avoid Limit Encourage
b
• Organ meats high in
purine content (e.g.,
sweetbreads, liver,
kidney) (B)
Serving sizes of: (B)
• Beef, lamb, pork
• Seafood with high
purine content (e.g.,
sardines, shellfish)
• Low-fat or non-fat
dairy products (B)
• High fructose corn
syrup-sweetened sodas,
other beverages or
foods (C)
• Servings of naturally
sweet fruit juices
• Table sugar and
sweetened beverages
and desserts
• Table salt, including in
sauces and gravies (C)
• Vegetables (C)
• Alcohol overuse
(defined as ≥2 servings
per day for a male and
1 serving per day for
a female) in all gout
patients (B)
• Any alcohol use during
periods of frequent
gout attacks, or
advanced gout under
poor control (C)
• Alcohol (particularly
beer, but also wine
and spirits) in all gout
patients (B)
a
Adherence to diets for cardiac health and control of comorbidities, such as obesity, metabolic
syndrome, diabetes, hyperlipidemia and hypertension was stressed for gout patients, as
appropriate. ere was a lack of consensus on: cherries and cherry products, ascorbate (in
supplements or foods), nuts, legumes. No vote was taken on consumption of purine-rich
vegetables and legumes.
b
e recommendation to "encourage" intake is not intended to advocate excess consumption
of specific dietary items.
