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A diet that consists of salty and sugary foods and red meat is linked to a higher risk of gout, according to a new study. Researchers looked at the population most commonly affected by gout —men aged 40 to 75—over a 26-year period, and assigned scores based on the participants’ self-reported diet. A higher intake of fruits, vegetables, nuts and legumes, low-fat dairy products and whole grains received a DASH (which translates to ‘Dietary Approaches to Stop Hypertension’) score; while a higher intake of red and processed meats, French fries, refined grains and desserts received a “Western” pattern score. Participants with a higher Western score were at a higher risk of gout than those with a high DASH score. These associations were independent of known risk factors for gout, such as age, body mass index, high blood pressure, and alcohol and caffeine intake.
Authors:
Sharan K Rai, Teresa T Fung, Na Lu, Sarah F Keller, Gary C Curhan, Hyon K Choi
Corresponding author:
Sharan K. Rai, Arthritis Research Canada, Richmond, BC, Email: srai@arthritisresearch.ca
Original paper published in BMJ on May 9, 2017.
