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Nutritional ConsiderationsThe following factors are associated with decreased risk of gout: Reducing or avoiding meat: Studies have found that individuals who eat the most red meat, poultry, and fish have higher uric acid levels and a greater risk of developing gout, compared with those who eat the least. Weight control: Being overweight is a strong risk factor. Compared with men at or near their ideal weight, overweight men (BMI of 25 to 29.9) have almost double the risk for developing gout. Risk is nearly tripled for those with a BMI of 35 or greater. Avoidance of alcohol: Higher uric acid levels are associated with alcohol intake in men.
In addition, the following diet and lifestyle considerations should be noted: - Elevated lead levels: Elevated lead levels increase uric acid and may increase the risk for gout. However, a definite relationship has not yet been established.
- Kidney stones: The strategies that are used to prevent kidney stones, such as drinking two liters or more of water and water–based beverages per day, may reduce the risk of uric acid kidney stones in gout patients.
- Cherry consumption: An intriguing but unconfirmed report found that consuming roughly 9 ounces of bing cherries (280 grams, or 45 cherries) daily was associated with a significant reduction in uric acid levels. However, further study is necessary before this can be recommended as a preventive treatment.
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