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Clinician Round Table: The Role of Diet in Gout Management

Rheumatology Advisor—April 26, 2017

HSS rheumatologist Theodore R. Fields, MD, FACP and clinical nutritionist Dana Pitman, MS RD CDN discussed the role of diet in gout management in an article by Rheumatology Advisor.

Dr. Fields said "people need to understand that gout is not actually a dietary disease — it's a genetic disease. Gout is caused by deposits of uric acid crystals in the joints, and people with gout have inherited a tendency for a high uric acid level in their systems."

"In general, dietary recommendations for gout management are similar to what we recommend to the general public: eat a healthy, well-balanced diet, limit processed foods as much as possible, and focus on whole foods including fruits, vegetables, whole grains, beans, legumes, healthy fats such as olive oil, and low-fat dairy products," said Pitman.

When asked if rheumatologists and dieticians discuss this issue with their patients, Dr. Fields said "at HSS, we had a symposium for patients with gout, at which I spoke about the diagnosis and medical management of gout and Pitman also spoke. She helped to simplify the gout diet and to emphasize an overall heart-healthy diet. She also emphasized that weight loss, when indicated, can help to lower uric acid levels."

"The most important thing to do when approaching this topic is to meet patients where they are and attempt small, incremental changes over time," Pitman added.

Read the full article at rheumatologyadvisor.com


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