TORNA ALL’ELENCO

Lifestyle and dietary habits of patients with gout followed in rheumatology settings in Reumatismo

2015
ASL Città di Torino
AO Cuneo
AOU Città della Salute di Torino

Tipo pubblicazione

Article

Autori/Collaboratori (47)Vedi tutti...

Manara M
RSA Villa Serena, Bologna (BO), Italy
Carrara G
RSA Villa Serena, Bologna (BO), Italy
Scirè CA
RSA Villa Serena, Bologna (BO), Italy

et alii...

Abstract

Diet and lifestyles modification are core aspects of the non-pharmacological management of gout, but a poor consistency with suggested guidelines is reported. This study aimed to investigate dietary and lifestyle habits of patients with gout followed in rheumatology settings. Data were retrieved from the baseline dataset of the KING study, a multicentre cohort study of patients with gout followed in rheumatology settings. Dietary habits were assessed with the Italian National Institute of Statistics (ISTAT) food-frequency questionnaire and compared with reported data about general population. The relative increase of exposure was estimated by standardized prevalence ratios adjusted for gender, age and geographical distribution. The study population included 446 patients, with a mean age of 63.9 years and a M/F ratio of 9:1. Compared to the Italian population, gouty patients showed a higher prevalence of obesity [1.82 (1.52-2.18)] and a higher consumption of wine [1.85 (1.48-2.32)] and beer [2.21 (1.68-2.90)], but a lower prevalence of smoking and a lower intake of liquor. They showed a lower intake of red meat [0.80 (0.71-0.91)], but a similar intake of other tested dietary factors. Gouty patients’ lifestyle is still partially different from the recommended.

PMID : 27215179

DOI : 10.4081/reumatismo.2015.861

Keywords

wine; smoking; rheumatology; red meat; prevalence; obesity; male; major clinical study; liquid; lifestyle; human; gout; geographic distribution; gender; food intake; food frequency questionnaire; female; diet; controlled study; cohort analysis; beer; article; age; adult; NCT01549210;