mrjСовременная ревматологияModern Rheumatology Journal1996-70122310-158XIMA-PRESS, LLC10.14412/1996-7012-2024-1-117-121mrj-1541Research ArticleОБЗОРЫREVIEWSДиета при подагре и гиперурикемии: несколько важных вопросовDiet for gout and hyperuricaemia: some important questionshttps://orcid.org/0000-0002-5394-7869ЖелябинаО. В.ZhelyabinaO. V.

115522, Москва, Каширское шоссе, 34А

34A, Kashirskoye Shosse, Moscow, 115522

https://orcid.org/0000-0003-1191-5831ЕлисеевМ. С.EliseevM. S.

115522, Москва, Каширское шоссе, 34А

34A, Kashirskoye Shosse, Moscow, 115522

elicmax@yandex.ruhttps://orcid.org/0009-0006-6138-9736КузьминаЯ. И.KuzminaY. I.

115522, Москва, Каширское шоссе, 34А

34A, Kashirskoye Shosse, Moscow, 115522

ФГБНУ «Научно-исследовательский институт ревматологии им В.А. Насоновой»РоссияV.A. Nasonova Research Institute of RheumatologyRussian Federation202421022024181117121Copyright © Желябина О.В., Елисеев М.С., Кузьмина Я.И., 20242024Желябина О.В., Елисеев М.С., Кузьмина Я.И.Zhelyabina O.V., Eliseev M.S., Kuzmina Y.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://mrj.ima-press.net/mrj/article/view/1541

Диете традиционно отводится ведущая роль как в патогенезе, так и в лечении подагры. И хотя сегодня этот тезис оспаривается, соблюдение определенных правил питания пациентами с подагрой и гиперурикемией (ГУ) является неотъемлемым компонентом терапии. В обзоре рассматриваются современные теоретические основы диетотерапии при подагре и ГУ, в частности механизмы повышения сывороточного уровня мочевой кислоты и риска развития артрита при употреблении некоторых продуктов и, напротив, снижение уровня урикемии и риска возникновения подагры при соблюдении диеты, включении в рацион ряда витаминов и пищевых добавок.

Diet has traditionally been viewed as playing a leading role in both the pathogenesis and treatment of gout. And although this thesis is controversial today, adherence to certain dietary rules for patients with gout and hyperuricemia (HU) is an integral part of therapy. The review examines the modern theoretical basis of dietary therapy for gout and HU, in particular the mechanisms of increasing serum uric acid levels and the risk of developing arthritis when certain foods are consumed and, conversely, reducing uric acid levels and the risk of gout when a diet containing a range of vitamins and foods in the supplements is followed.

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The authors declare that there are no conflicts of interest present.