Recent developments in diet and gout

Current Opinion in Rheumatology

Volumn 18, Issue 2, 2006, Pages 193-198

  Lee, Susan J ^a,c   Terkeltau, Robert A ^b   Kavanaugh, Arthur ^a  

^a UNIVERSITY OF SAN DIEGO   (United States)

^b VA SAN DIEGO HEALTHCARE SYSTEM   (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Alcohol; Diet; Gout; Hyperuricemia; Uric acid

Indexed keywords

ASCORBIC ACID; URIC ACID;

ADULT; ALCOHOL CONSUMPTION; ARTHRITIS; CARBOHYDRATE METABOLISM; DIETARY INTAKE; FEMALE; GOUT; HIGH RISK PATIENT; HUMAN; HYPERURICEMIA; INSULIN SENSITIVITY; KIDNEY PROXIMAL TUBULE; MAJOR CLINICAL STUDY; MALE; OBESITY; PREVALENCE; PRIORITY JOURNAL; PROTEIN CONTENT; REVIEW; SEA FOOD; WEIGHT REDUCTION; WINE;

BEER; FEMALE; FOOD HABITS; FOOD, FORMULATED; GOUT; HUMANS; INSULIN RESISTANCE; MALE; METABOLIC SYNDROME X; OBESITY; PURINES; URIC ACID;

EID: 33646688173     PISSN: 10408711     EISSN: None     Source Type: Journal    
DOI: 10.1097/01.bor.0000209434.82096.1f     Document Type: Review

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