The role of diet in the management of gout: A comparison of knowledge and attitudes to current evidence

Journal of Human Nutrition and Dietetics

Volumn 22, Issue 1, 2009, Pages 3-11

  Shulten, P ^a   Thomas, J ^a   Miller, Michelle ^a   Smith, M ^b   Ahern, M ^b  

^a FLINDERS UNIVERSITY   (Australia)

^b REPATRIATION GENERAL HOSPITAL   (Australia)

Author keywords

Aged; Diet; Disease management; Evidence based medicine; Gout

Indexed keywords

ALCOHOL; ASCORBIC ACID; PURINE DERIVATIVE;

ADULT; AGED; ALCOHOL CONSUMPTION; ARTICLE; BEEF; BEER; COMPARATIVE STUDY; CONTROLLED STUDY; DAIRY PRODUCT; DIET THERAPY; DIETARY INTAKE; DIETETICS; DRUG DOSE REDUCTION; FEEDING BEHAVIOR; FEMALE; GOUT; HEALTH PERSONNEL ATTITUDE; HEALTH SURVEY; HUMAN; LAMB; MAJOR CLINICAL STUDY; MALE; MEAT; OUTCOME ASSESSMENT; PATIENT REFERRAL; PORK; QUESTIONNAIRE; SEA FOOD; VITAMIN SUPPLEMENTATION; WEIGHT REDUCTION;

AGED; AGED, 80 AND OVER; ALCOHOL DRINKING; ATTITUDE OF HEALTH PERSONNEL; CROSS-SECTIONAL STUDIES; DIETARY PROTEINS; DIETETICS; EVIDENCE-BASED MEDICINE; FEMALE; GOUT; GOUT SUPPRESSANTS; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; MALE; MEAT; MIDDLE AGED; NEW ZEALAND; PURINES; QUESTIONNAIRES; REFERRAL AND CONSULTATION; RHEUMATOLOGY; RISK FACTORS; SEAFOOD; URIC ACID;

EID: 58549106611     PISSN: 09523871     EISSN: 1365277X     Source Type: Journal    
DOI: 10.1111/j.1365-277X.2008.00928.x     Document Type: Article

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