Impact of meat products on serum uric acid levels and risk of gout: a review of current evidence. Part 1
https://doi.org/10.14412/1996-7012-2025-5-133-136
Abstract
The first part of this review analyzes the impact of red meat, meat products, meat by-products, and alternative protein sources, including artificial meat, on serum uric acid levels and the risk of developing gout. For decades, meat products rich in purines were considered among the main risk factors for hyperuricemia (HUA) and gout. However, recent studies suggest that the relationship between meat consumption and the development of gout is far less straightforward than previously thought. The authors attempt to address whether complete exclusion of these products is truly necessary, or whether a balance between diet and control of HUA can be achieved.
Supporting agencies: The article was prepared within the framework of the fundamental research project “Development of approaches to phenotyping autoinflammatory degenerative rheumatic diseases based on a comparative study of biochemical, immunological, and genetic factors related to the state of bone, cartilage, muscle, and adipose tissues” (№ 125020501433-4).
About the Authors
O. V. Zhelyabina
V.A. Nasonova Research Institute of Rheumatology
Russian Federation
Russian Federation
34A, Kashirskoe Shosse, Moscow 115522
M. S. Eliseev
V.A. Nasonova Research Institute of Rheumatology
Russian Federation
Russian Federation
Maksim Sergeevich Eliseev
34A, Kashirskoe Shosse, Moscow 115522
M. N. Chikina
V.A. Nasonova Research Institute of Rheumatology
Russian Federation
Russian Federation
34A, Kashirskoe Shosse, Moscow 115522
Ya. I. Kuzmina
V.A. Nasonova Research Institute of Rheumatology
Russian Federation
Russian Federation
34A, Kashirskoe Shosse, Moscow 115522
A. M. Lila
V.A. Nasonova Research Institute of Rheumatology ; Russian Medical Academy of Continuing Professional Education, Ministry of Health of Russia
Russian Federation
Russian Federation
34A, Kashirskoe Shosse, Moscow 115522
2/1, Barrikadnaya Street, Build.1, Moscow 125993
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Review
For citations:
Zhelyabina OV, Eliseev MS, Chikina MN, Kuzmina YI, Lila AM. Impact of meat products on serum uric acid levels and risk of gout: a review of current evidence. Part 1. Sovremennaya Revmatologiya=Modern Rheumatology Journal. 2025;19(5):133-136. (In Russ.) https://doi.org/10.14412/1996-7012-2025-5-133-136
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