Abstract
Objective To evaluate the dietary risk factors and rational nutritonal intervention for gout and hyperuricemia. Methods PubMed, EMBASE, OVID, Cochrane Library, China National Knowledge Infrastructure (CNKI), and Chinese Wanfang Database were searched for literature related to dietary risk factors and medical nutritonal intervention for gout/hyperuricemia from January 2000 to December 2015. Strict screening of the searched literature was performed based on inclusion and exclusion criteria. The bias risk evaluation tool recommended by the Cochrane Handbook and the Newcastle-Ottawa Scale (NOS) scale were used to assess the quality of included literature. With odds ratios (OR) of gout/hyperuricemia for subjects with different dietary preferences as the main effect indicator, a meta-analysis was conducted, with data collected from literature and summarized by RevMan 5.1 software. Results Nine studies were included eventually. Compared with subjects with lowest intake of red meat, seafood, alcohol, sweented soft drinks or natural juice, the OR for gout/hyperuricemia among subjects with highest intake of these foods was 1.39 (95% CI: 1.18-1.63, P<0.000 1), 1.59 (95% CI: 1.33-1.90, P<0.000 01), 3.14 (95% CI: 2.17-4.53, P<0.000 01), 1.69 (95% CI: 1.17-2.43, P=0.005), and 1.46 (95% CI: 1.18-1.80, P=0.000 5), respectively. In contrast, compared with subjects with lowest intake of dairy products, vegitables (containing purine-rich vegetables) or coffee, the OR for gout/hyperuricemia among subjects with highest intake of these foods was 0.50 (95% CI: 0.40-0.64, P<0.00001), 1.01 (95% CI: 0.85-1.19, P=0.95), 0.48 (95% CI: 0.30-0.78, P=0.003), respectively. Conclusions Patients with gout or hyperuricemia should avoid or restrict the intake of high-purine animal foods (especially red meat and seafood), alcohol, high fructose or corn syrup-sweetened foods, while abstinence of purine-rich vegetables is not required. Regular intake of dairy products and coffee is recommended for such patients. Key words: Gout; Hyperuricemia; Medical nutritional therapy; Diet; Risk factors
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