INFLUENCE OF THE CENTRAL ASIAN DIET ON THE DEVELOPMENT AND PREVENTION OF GOUT IN THE BACKGROUND OF COMORBIDITY
Keywords:
Diet, Hyperuricemia, Gout, Сomorbidity, Lifestyle, Central Asia, Practice guidelineAbstract
Patients with gout are advised to follow a specific diet that excludes foods that contain purines in the diet to reduce uric acid levels. Studies conducted over the past few decades suggest that an increase in serum uric acid levels can significantly worsen the prognosis in patients with cardiovascular diseases, and the deposition of sodium monourate crystals can be both a direct cause and a factor in the progression of renal failure. At the moment, the search for optimal nutrition for gout patients continues. This overview aims to study the influence of the Central Asian diet on the development and prevention of gout against the background of comorbidity, as well as to propose appropriate preventive measures. We processed English articles reflecting on the impact of the Central Asian diet on the development of gout and the frequency of gout attacks. Central Asian dishes such as lagman, pilaf, and manty are distinguished for high nutritional value and abundance of saturated fats, red meat, and trans fats. Moderate consumption of Central Asian traditional dishes is advisable to prevent weight gain and gout attacks. Patients with gout are additionally encouraged to consume low-calorie and non-fat products and regularly intake fruits and vegetables during meals. Patients with gout should be provided with information about a healthy diet and lifestyle. More evidence-based studies are warranted to provide better quality guidance on gout prevention and treatment.
References
Richette P., Bardin T. Gout. Lancet 2010;375(9711):318–328. DOI: 10.1016/S0140-6736(09)60883-7.
Nuki G., Simkin P.A. A concise history of gout and hyperuricemia and their treatment. Arthritis Res Ther 2006;8(Suppl. 1). DOI: 10.1186/ar1906.
Garrod A.B. On gout and rheumatism. The differential diagnosis, and the nature of the so-called rheumatic gout. Med Chir Trans 1854;37(1):181–220.DOI: 10.1177/095952875403700114.
Ebstein W. On the Regimen to be adopted in Gout. J Ment Sci 1886;32(138):255–256. DOI: 10.1192/bjp.32.138.255.
Ebstein W. The nature and treatment of gout. BMJ 1846; Suppl. 1–10:114.DOI: 10.1136/bmj.s1-10.10.114.
Ragab G, Elshahaly M, Bardin T. Gout: An old disease in new perspective - a review. J Adv Res 2017;8(5): 495–511. DOI: 10.1016/j.jare.2017.04.008
Terkeltaub R. What makes gouty inflammation so variable? BMC Med 2017;15(1):158. DOI:10.1186/s12916-017-0922-5
Nielsen S.M., Zobbe K., Kristensen L.E., Christensen R. Nutritional recommendations for gout: An update from clinical epidemiology. Autoimmun Rev 2018;17(11):1090–1096. DOI: 10.1016/j.autrev.2018.05.008
Gromova M.A., Tsurko V.V., Melekhina А.S. Rational approach to nutrition for patients with gout. Klinitsist = The Clinician 2019;13(3–4):15–21. (In Russ.).
Jamnik J, Rehman S, Blanco Mejia S, de Souza RJ, Khan TA, Leiter LA, et al. Fructose intake and risk of gout and hyperuricemia: a systematic review and meta-analysis of prospective cohort studies. BMJ Open 2016;6(10):e013191. DOI:10.1136/bmjopen-2016-013191
Sivera F., Andres M., Carmona L. et al. Multinational evidence-based recommendations for the diagnosis and management of gout: integrating systematic literature review and expert opinion of a broad panel of rheumatologists in the 3e initiative. Ann Rheum Dis 2014;73(2):328–335. DOI:10.1136/annrheumdis-2013-203325.
Towiwat P, Li ZG. The association of vitamin C, alcohol, coffee, tea, milk and yogurt with uric acid and gout. Int J Rheum Dis 2015;18(5):495–501. DOI:10.1111/1756-185x.12622
Juraschek SP, Gelber AC, Choi HK, Appel LJ, Miller ER 3rd. Effects of the Dietary Approaches to Stop Hypertension (DASH) Diet and Sodium Intake on Serum Uric Acid. Arthritis Rheumatol. 2016 Dec;68(12):3002-3009. DOI: 10.1002/art.39813.
U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Heart, Lung, and Blood Institute Your Guide to Lowering Your Blood Pressure with DASH https://www.nhlbi.nih.gov/files/docs/public/heart/new_dash.pdf
Tang O, Miller ER 3rd, Gelber AC, Choi HK, Appel LJ, Juraschek SP. DASH diet and change in serum uric acid over time. Clin Rheumatol. 2017 Jun;36(6):1413-1417. DOI: 10.1007/s10067-017-3613-x.
Pascart T., Latourte A., Flipo R.M. et al. 2020 recommendations from the French Society of Rheumatology for the management of gout: Urate-lowering therapy. Joint Bone Spine. 2020:S1297-319X(20)30085-3. DOI: 10.1016/j.jbspin.2020.05.002.
FitzGerald J.D., Dalbeth N., Mikuls T. et al. 2020 American College of Rheumatology Guideline for the Management of Gout.Arthritis Care Res (Hoboken), 2020 DOI: 10.1002/acr.24180.
Kt'epi B. Food (cuisine): 1200 to 1900: South, Central, and West Asia. In A. L. StantonE. Ramsamy, & P. J. Seybolt (Eds.), Cultural sociology of the Middle East, Asia, & Africa: An encyclopedia, 2012; (Vol. 1, pp. IV103-IV103). DOI:10.4135/9781452218458.n687
Yapici S. Food and identity in Central Asia. Central Asian Survey 2018;38(3):434-436. DOI:10.1080/02634937.2018.1549398
