Purine-Rich Foods, Daily and Protein Intake, and the Risk of Gout in Men

New England Journal of Medicine

Volumn 350, Issue 11, 2004, Pages 1093-1103

  Choi, Hyon K ^a,c,d   Atkinson, Karen ^a,c   Karlson, Elizabeth W ^b,c   Willett, Walter ^b,c,d   Curhan, Gary ^b,c,d  

^a MASSACHUSETTS GENERAL HOSPITAL   (United States)

^b BRIGHAM AND WOMEN S HOSPITAL   (United States)

^c HARVARD MEDICAL SCHOOL   (United States)

^d HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PURINE; PURINE DERIVATIVE;

ADULT; AGED; ARTICLE; BIOAVAILABILITY; BODY MASS; CLINICAL FEATURE; DAIRY PRODUCT; DIET; DIETARY INTAKE; DRINKING BEHAVIOR; FOOD; GOUT; HUMAN; INCIDENCE; MAJOR CLINICAL STUDY; MALE; MEAT; METABOLISM; MULTIVARIATE ANALYSIS; NONBIOLOGICAL MODEL; PRIORITY JOURNAL; PROSPECTIVE STUDY; PROTEIN INTAKE; QUESTIONNAIRE; RISK; RISK ASSESSMENT; RISK FACTOR; SEA FOOD; VEGETABLE;

ADULT; AGED; ALCOHOL DRINKING; BIOLOGICAL AVAILABILITY; BODY MASS INDEX; DAIRY PRODUCTS; DIET; DIET SURVEYS; DIETARY PROTEINS; GOUT; HUMANS; INCIDENCE; MALE; MEAT; MIDDLE AGED; MULTIVARIATE ANALYSIS; PROPORTIONAL HAZARDS MODELS; PROSPECTIVE STUDIES; PURINES; QUESTIONNAIRES; RISK; RISK FACTORS; SEAFOOD; VEGETABLES;

EID: 1542316154     PISSN: 00284793     EISSN: None     Source Type: Journal    
DOI: 10.1056/NEJMoa035700     Document Type: Article

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