It is common for purine-containing vegetables to be listed as foods to avoid in gout, yet there is no evidence. Indeed, that advice is contrary to current knowledge. Rheumatologist Herbert Baraf, professor at George Washington University, was quoted in the Washington Post on 7 March 2011 (http://www.washingtonpost.com/wp-dyn/content/article/2011/03/07/AR2011030703990.html) saying that "As a practical matter, diet is not an effective treatment unless it involves substantial weight loss … a low-purine diet is not essential to the treatment of gout." A review of the lifestyle evidence (Choi 2010) specifically mentions to consume purine-rich vegetables “as they do not increase the risk of gout.” The review then says: “In fact, individuals who consumed vegetable protein in the highest quintile of intake actually had a 27% lower risk of gout compared with the lowest quintile.”
A study of 92 men with gout and 92 controls found no link between purine intake and the occurrence of gout, or between fruit and vegetable intake and gout (Lyu 2003). The authors state that: “Our data support the observation that increased consumption of foods from plant sources, especially fruit and vegetables, reduce the risk of gout development.”
It is time for NIAMS to update their info. Way out-of-date. Happy to supply references.
Glenn Cardwell
Accredited Practising Dietitian
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It is common for purine-containing vegetables to be listed as foods to avoid in gout, yet there is no evidence. Indeed, that advice is contrary to current knowledge. Rheumatologist Herbert Baraf, professor at George Washington University, was quoted in the Washington Post on 7 March 2011 (http://www.washingtonpost.com/wp-dyn/content/article/2011/03/07/AR2011030703990.html) saying that "As a practical matter, diet is not an effective treatment unless it involves substantial weight loss … a low-purine diet is not essential to the treatment of gout." A review of the lifestyle evidence (Choi 2010) specifically mentions to consume purine-rich vegetables “as they do not increase the risk of gout.” The review then says: “In fact, individuals who consumed vegetable protein in the highest quintile of intake actually had a 27% lower risk of gout compared with the lowest quintile.”
July 26, 2011 - 6:25pmA study of 92 men with gout and 92 controls found no link between purine intake and the occurrence of gout, or between fruit and vegetable intake and gout (Lyu 2003). The authors state that: “Our data support the observation that increased consumption of foods from plant sources, especially fruit and vegetables, reduce the risk of gout development.”
It is time for NIAMS to update their info. Way out-of-date. Happy to supply references.
Glenn Cardwell
Accredited Practising Dietitian
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