The role of the Mediterranean diet in hyperuricemia and gout

Julie Stamostergiou; Xenophon Theodoridis; Vasiliki Ganochoriti; Dimitrios P Bogdanos; Lazaros I Sakkas

doi:10.31138/mjr.29.1.21

The role of the Mediterranean diet in hyperuricemia and gout

Mediterr J Rheumatol. 2018 Mar 19;29(1):21-25. doi: 10.31138/mjr.29.1.21. eCollection 2018 Mar.

Authors

Julie Stamostergiou¹, Xenophon Theodoridis¹, Vasiliki Ganochoriti¹, Dimitrios P Bogdanos¹, Lazaros I Sakkas¹

Affiliation

¹ University General Hospital of Larissa, Department of Rheumatology and Clinical Immunology, Faculty of Medicine, School of Health Sciences, University of Thessaly, Larissa, Greece.

Abstract

The effect of diet habits in the induction of hyperuricemia and gout is extensively studied and several nutritional factors exacerbating the disease have been identified. In this review, we discuss the data so far obtained of the beneficial role on controlling hyperuricemia of Mediterranean diet, which is full of mono-unsaturated fatty acids and flavonoids and sort of butter, processed food and red meat. We emphasize that though the published findings are promising the data are limited and more studies are needed.

Keywords: Mediterranean diet; diet; gout; hyperuricemia; nutrition.

Publication types

Review