Dietary factors have a much smaller impact on urate levels (a precursor to gout) than previously envisaged, new University of Otago research reveals.
The research, led by Post-Doctoral Fellow Tanya Major, found that a healthy diet has lower levels of serum urate, which protects from gout.
Historically, it has been linked to gout because it is used as a disease management tool for gout patients. Many studies have looked at each other's diets in the future BMJ today went a step further by assessing how much variation in serum urate each food was responsible for. [1
In contrast, genetic conceptional in the urethra.
"It came as no surprise that the genetic factors have a greater influence on serum than dietary factors, but what did they surprise us? magnitude of this difference, at almost 100-fold increase, "Dr. Major explains.
The research shows that there is little or no influence on the level of urine levels.
"This is contrary to popular medical opinion and common perception of the general public focus on other ways to manage urinary levels and prevent gout flares, such as allopurinol use, rather than focusing on dietary modifications which are likely to be of little help to the patient. "
"This is the first step in our project." The research now needs to be carried out among people with gout
"However, for the sake of an essential component in the cause of gout is an important finding."
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Tanya J Major et al. Evaluation of the diet-wide contribution to serum urate levels: meta-analysis of population based cohorts, BMJ (2018). DOI: 10.1136 / bmj.k3951