ho have a history of gout or are at increased risk because of family history or other factors. "Dietary manipulation and behavioral modification to reduce risk of gout may have a much more substantial impact than currently believed. Reducing red meat consumption may be recommended because it also has been associated with such problems as colon cancer and diabetes. At the same time, healthy foods such as vegetables do not need to be restricted. Recommendations for seafood or dairy intake should be individualized with a physician or dietitian, taking into account their potential impact on any other health issues," he explains. Choi is an instructor in Medicine at Harvard Medical School.

While this study examined only men, in whom gout is more common, the investigators strongly suspect that the results would also apply to women. Future studies to investigate whether reducing meat and seafood consumption or increasing low-fat dairy intake actually prevents outbreaks in gout patients could be valuable, the researchers say.

Choi's co-authors include senior author Gary Curhan, MD, ScD, of HSPH and the Channing Laboratory at Brigham and Women's Hospital (BWH), Karen Atkinson, MD, MPH, of the MGH Rheumatology Unit; and Elizabeth Karlson, MD, and Walter Willett, MD, DrPH, of BWH and HSPH. The study was supported by grants from the National Institutes of Health and TAP Pharmaceuticals.

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Contact: Sue McGreevey
smcgreevey@partners.org
617-724-2764
Massachusetts General Hospital
10-Mar-2004

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