{"id":5571,"date":"2017-05-11T16:27:28","date_gmt":"2017-05-11T20:27:28","guid":{"rendered":"http:\/\/sciencemediacentre.ca\/site\/?p=5571"},"modified":"2017-05-11T16:27:28","modified_gmt":"2017-05-11T20:27:28","slug":"typical-western-diet-associated-with-higher-risk-of-gout","status":"publish","type":"post","link":"http:\/\/sciencemediacentre.ca\/site\/typical-western-diet-associated-with-higher-risk-of-gout\/","title":{"rendered":"Typical &#8220;Western&#8221; diet associated with higher risk of gout <img src=\"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2014\/01\/canada_flag_icon_small.gif\">"},"content":{"rendered":"<div id=\"attachment_5572\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-5572\" class=\"size-full wp-image-5572\" src=\"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2017\/05\/unnamed-17.jpg\" alt=\"(Image via Pixabay\/CC0)\" width=\"640\" height=\"372\" srcset=\"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2017\/05\/unnamed-17.jpg 640w, http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2017\/05\/unnamed-17-300x174.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><p id=\"caption-attachment-5572\" class=\"wp-caption-text\"><em>(Image via Pixabay\/CC0)<\/em><\/p><\/div>\n<p>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 \u2014men aged 40 to 75\u2014over a 26-year period, and assigned scores based on the participants&#8217; 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 &#8216;Dietary Approaches to Stop Hypertension&#8217;) score; while a higher intake of red and processed meats, French fries, refined grains and desserts received a &#8220;Western&#8221; 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.<\/p>\n<p><strong>Authors:<\/strong><\/p>\n<p>Sharan K Rai, Teresa T Fung, Na Lu, Sarah F Keller, Gary C Curhan, Hyon K Choi<\/p>\n<p><strong>Corresponding author:<\/strong><\/p>\n<p>Sharan K. Rai, Arthritis Research Canada, Richmond, BC, Email: <a href=\"mailto:srai@arthritisresearch.ca\" target=\"_blank\">srai@arthritisresearch.ca<\/a><\/p>\n<p><a href=\"http:\/\/www.bmj.com\/content\/357\/bmj.j1794\" target=\"_blank\">Original paper<\/a> published in<em> BMJ<\/em> on May 9, 2017.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u2014men aged 40 to 75\u2014over a 26-year period, and assigned scores based on the participants&#8217; self-reported diet. A higher intake [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5572,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[2355,2981,650],"class_list":["post-5571","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-paper-of-interest","tag-diet","tag-gout","tag-nutrition"],"jetpack_featured_media_url":"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2017\/05\/unnamed-17.jpg","jetpack_shortlink":"https:\/\/wp.me\/p4DqbN-1rR","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/5571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/comments?post=5571"}],"version-history":[{"count":1,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/5571\/revisions"}],"predecessor-version":[{"id":5573,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/5571\/revisions\/5573"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/media\/5572"}],"wp:attachment":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/media?parent=5571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/categories?post=5571"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/tags?post=5571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}