Hyperuricemia is recognized as a lifestyle-related disease. Studies from every part of the world suggest that the incidence of hyperuricemia is increasing. Hyperuricemia is associated with a higher prevalence of comorbidities (e.g., chronic kidney disease, obesity, hypertension, diabetes and cardiovascular disease) compared to subjects with a normal serum uric acid (SUA) level. The objective of this review is to propose the importance of lifestyle in modulating SUA levels based on dietary habits to prevent and suppress hyperuricemia. This review also touches on the association between dietary factors and comorbidities of hyperuricemia. Dietary habits for the prevention and suppression of hyperuricemia are speculated as follows: higher adherence to the Mediterranean diet (The traditional Mediterranean diet); higher adherence to the Dietary Approaches to Stop Hypertension (DASH) diet; encouraged intake of legumes, nuts, fruit, vegetables, fiber-rich foods (e.g., cereals, whole grains, high-fiber bread), dairy products (especially, low-fat or nonfat dairy products), and coffee; limiting the intake of meat, seafood, organ meats high in purine content (e.g., liver, kidney), sugar-sweetened beverages, sugary foods including desserts and sweets, and salt; limiting alcohol consumption; maintenance of good hydration; and weight management including proper calorie intake and adequate exercise. The above dietary habits for the prevention and suppression of hyperuricemia with proper choices of foods may also play a helpful role in the prevention of gout and some of the comorbidities of hyperuricemia. The author wishes to emphasize the importance of recognizing the validity of dietary patterns as a potential method to prevent hyperuricemia and its comorbidities in the general population.
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