CITATION — REFERENCE ENTRY
diet-vs-genes · ahn-so-2024-pathogenesis-of-gout
- Citation
- ahn-so-2024-pathogenesis-of-gout
- Claim ID
- diet-vs-genes
- Assertion
- Eating purine-rich meat and seafood (but not purine-rich plant foods), alcohol and high fructose intake are associated with gout risk, but diet appears to affect serum urate less than genetic variants do.
- Quote
Increased consumption of purine-rich foods such as meat or seafood, rather than high-purine foods of plant origin, is associated with an increased risk of gout. Alcohol and high fructose intake are also associated with the risk of gout. However, diet appears to have a smaller effect on serum uric acid levels than genetic variants on serum urate levels or the risk of gout
- Quote language
- en
- Locator
- section: Hyperuricemia
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