Effects of Dairy Intake on Hyperuricemia and Gout

Curr Rheumatol Rep. 2011 Apr;13(2):132-7. doi: 10.1007/s11926-010-0160-8.

Abstract

Dietary modification is frequently recommended for patients with gout. Longitudinal observational studies have shown a clear inverse relationship between low-fat dairy intake and gout risk. Several checkpoints in gout pathogenesis may be targeted by dairy intake. Cross-sectional and short-term intervention studies of healthy volunteers have demonstrated that low-fat dairy intake has a moderate urate-lowering effect. In addition, certain dairy fractions, particularly glyco-macropeptide and G600 milk fat extract, have anti-inflammatory properties in experimental models of acute gout. Such anti-inflammatory properties may contribute to the reduction in gout risk through inhibition of the inflammatory response to monosodium urate crystals within the joint. Well-controlled intervention studies in patients with gout are now needed to determine the clinical relevance of these observations in order to guide dietary recommendations for this disease.

Publication types

  • Review

MeSH terms

  • Anti-Inflammatory Agents, Non-Steroidal / administration & dosage
  • Caseins / administration & dosage
  • Cross-Sectional Studies
  • Dairy Products*
  • Dietary Fats / administration & dosage
  • Dietary Proteins / administration & dosage
  • Gout / diet therapy*
  • Gout Suppressants / administration & dosage*
  • Humans
  • Hyperuricemia / diet therapy*
  • Peptide Fragments / administration & dosage

Substances

  • Anti-Inflammatory Agents, Non-Steroidal
  • Caseins
  • Dietary Fats
  • Dietary Proteins
  • Gout Suppressants
  • Peptide Fragments
  • caseinomacropeptide