INFLUENCE OF PLANT PRODUCTS ON THE URIC ACID LEVELS. LITERATURE REVIEW


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Abstract

The article presents a review of the most important studies devoted to the evaluation of the effect of different plant food products and food components on the risk of development of gout, its clinical manifestations and level of uricemia. Some possible mechanisms underlying the influence of nutrition on the level of uricemia are considered. It is shown that the available data on the possibility of changing the diet, with proper application, can significantly affect both the incidence of gout and the course of an already existing disease.

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About the authors

Maksim S. YELISEEV

Email: elicmax@rambler.ru
PhD, head of the Laboratory of microcrystalline arthritis, V.A. Nasonova Research Institute of Rheumatology 115522, Moscow, 34A Kashirskoe shosse

Olga V. ZHELYABINA

Email: olga-sheliabina@mail.ru
junior researcher, Laboratory of microcrystalline arthritis, V.A. Nasonova Research Institute of Rheumatology 115522, Moscow, 34A Kashirskoe shosse

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