Gout Author: Grace P. Teal, MD; Howard A. Fuchs, MD
Editorial changes - 2009-09-02
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  • Recognize that consumption of ethanol may increase the frequency of acute gout attacks.
  • Consider prescribing a low-purine diet in patients with gout and hyperuricemia.
  • Recognize that significant consumption of fructose-sweetened beverages may elevate uric acid levels and lead to increased frequency of gout attacks.
  • Review medications used for concomitant diseases.


Recognize that consumption of ethanol may increase the frequency of acute gout attacks. B

  • Advise patients with gout that they should not consume ethanol.
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Consider prescribing a low-purine diet in patients with gout and hyperuricemia. C

  • Recognize that adherence to low-purine diets can be difficult and that such diets are only moderately effective in decreasing serum uric acid levels over long periods.
  • Consider alterations in diet to eliminate most high-purine foods from an animal source, including:
    • Organ meats, such as brain, kidney, liver, and pancreas (sweetbreads)
    • Red meat
    • Gravies, consommé, and broth
    • Scallops, anchovies, sardines, and herring
    • Milk and eggs
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Recognize that significant consumption of fructose-sweetened beverages may elevate uric acid levels and lead to increased frequency of gout attacks.B

  • Consider alterations in diet to minimize consumption of beverages containing high levels of fructose, such as soft drinks, which are usually sweetened with high-fructose corn syrup, and many fruit juices, which naturally contain fructose.
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Review medications used for concomitant diseases. C

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FAQs
Grace P. Teal, MD (deceased) has no financial relationships with pharmaceutical companies, biomedical device manufacturers, or health-care related organizations. Howard A. Fuchs, MD, is a consultant for TAP Pharmaceuticals.
Steven E. Weinberger, MD, FACP, Acting Editor, PIER, has stock holdings in Glaxosmithkline and Abbott.


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