TY - JOUR
T1 - Lifestyle interventions for acute gout (Protocol)
AU - Moi, John HY
AU - Sriranganathan, Melonie K
AU - Edwards, Christopher L
AU - Buchbinder, Rachelle
PY - 2013
Y1 - 2013
N2 - Description of the condition
Gout is a potentially progressive and debilitating form of chronic
inflammatory arthritis, caused by deposition ofmonosodiumurate
crystals in synovial fluid and other tissues (Neogi 2011). It affects
1 to 2 of adults in developed countries (Richette 2010)
and can have a significant adverse impact upon a person?s quality
of life. People who suffer from recurrent attacks frequently experience
pain and disability, reduced health-related quality of life
(HRQoL), reduced productivity and increased morbidity (Singh
2011a). Both its incidence and prevalence have appeared to rise in
recent decades (Choi 2005a; Richette 2010). The reasons behind
this are probably multi-factorial and potentially related to increasing
longevity, rising rates of obesity and the metabolic syndrome,
and shifts in dietary habits and lifestyle (Choi 2005a; Choi 2005b;
Neogi 2011; Richette 2010).
Much of our current understanding of the lifestyle factors associated
with gout is derived from large, cross-sectional, observational
studies such as the Health Professionals Follow-up Study (HPFS)
and the Third National Health and Nutrition Examination Survey
(NHANES III) (Choi 2007c; Choi 2004c; Choi 2005b; Choi
2005c; Choi 2007b; Choi 2007c). The relationship between various
lifestyle factors and gout can be summarised according to
whether their association is regarded to be harmful, neutral or beneficial.
Lifestyle factors considered ?harmful? include increased dietary
intake of purine-rich foods (particularly meat and seafood),
ethanol (particularly beer and spirits), fructose-sweetened drinks
and sweet fruits (apples, oranges), weight gain and obesity, all
of which promote gout development (Choi 2004a; Choi 2004b;
Choi 2010b;Neogi 2011; Singh 2011b).On the contrary, protein
and purine-rich vegetable intake is regarded as ?neutral?, having
been vindicated as risk factors for gout, while ingestion of dairy
products (low fat, skim milk), decaffeinated coffee, vitamin C and
weight loss are considered to be ?beneficial?, playing a protective
role against gout development (Choi 2010b;Neogi 2011; Richette
2010). For these reasons, lifestyle modifications are commonly
recommended in combination with medications for treating both
acute attacks of gouty arthritis, and for helping to reduce the risk
of gout recurrence and chronic arthropathy developing in the long
term (Neogi 2011; Richette 2010).
AB - Description of the condition
Gout is a potentially progressive and debilitating form of chronic
inflammatory arthritis, caused by deposition ofmonosodiumurate
crystals in synovial fluid and other tissues (Neogi 2011). It affects
1 to 2 of adults in developed countries (Richette 2010)
and can have a significant adverse impact upon a person?s quality
of life. People who suffer from recurrent attacks frequently experience
pain and disability, reduced health-related quality of life
(HRQoL), reduced productivity and increased morbidity (Singh
2011a). Both its incidence and prevalence have appeared to rise in
recent decades (Choi 2005a; Richette 2010). The reasons behind
this are probably multi-factorial and potentially related to increasing
longevity, rising rates of obesity and the metabolic syndrome,
and shifts in dietary habits and lifestyle (Choi 2005a; Choi 2005b;
Neogi 2011; Richette 2010).
Much of our current understanding of the lifestyle factors associated
with gout is derived from large, cross-sectional, observational
studies such as the Health Professionals Follow-up Study (HPFS)
and the Third National Health and Nutrition Examination Survey
(NHANES III) (Choi 2007c; Choi 2004c; Choi 2005b; Choi
2005c; Choi 2007b; Choi 2007c). The relationship between various
lifestyle factors and gout can be summarised according to
whether their association is regarded to be harmful, neutral or beneficial.
Lifestyle factors considered ?harmful? include increased dietary
intake of purine-rich foods (particularly meat and seafood),
ethanol (particularly beer and spirits), fructose-sweetened drinks
and sweet fruits (apples, oranges), weight gain and obesity, all
of which promote gout development (Choi 2004a; Choi 2004b;
Choi 2010b;Neogi 2011; Singh 2011b).On the contrary, protein
and purine-rich vegetable intake is regarded as ?neutral?, having
been vindicated as risk factors for gout, while ingestion of dairy
products (low fat, skim milk), decaffeinated coffee, vitamin C and
weight loss are considered to be ?beneficial?, playing a protective
role against gout development (Choi 2010b;Neogi 2011; Richette
2010). For these reasons, lifestyle modifications are commonly
recommended in combination with medications for treating both
acute attacks of gouty arthritis, and for helping to reduce the risk
of gout recurrence and chronic arthropathy developing in the long
term (Neogi 2011; Richette 2010).
UR - http://onlinelibrary.wiley.com/doi/10.1002/14651858.CD010519/pdf
U2 - 10.1002/14651858.CD010519
DO - 10.1002/14651858.CD010519
M3 - Article
SN - 1469-493X
VL - 2013
JO - Cochrane Database of Systematic Reviews
JF - Cochrane Database of Systematic Reviews
IS - 5
M1 - CD010519
ER -