Researchers found that healthy plant-based diets reduce the risk of gout, while unhealthy plant-based diets increase the risk, especially among women.
By Dr. Liji Thomas, MDMay 26 2024Reviewed by Benedette Cuffari, M.Sc. A recent study published in JAMA explores the potential benefits of a plant-based diet on gout risk.
Certain food products, including alcohol, red meat, fish, and sugary drinks, have been shown to increase the risk of gout. Conversely, skim dairy products, coffee, certain vegetables, and ascorbic acid can reduce the risk of gout. The study aimed to measure mean exposure to an overall plant-based diet index , healthy PDI , and unhealthy PDI . These indices were calculated based on 18 food groups determined using a food frequency questionnaire.
The risk of gout increased by 17% in the hPDI cohort from the highest to the least quintile, while it was nearly 20% lower from the highest to the least quintile in the uPDI cohort. Whole grains reduced the risk of gout by 7% per serving, tea and coffee by 5% per serving, and dairy products by 15% per serving. Conversely, fruit juice and sugary drinks increased the risk of gout by 6%, whereas vegetable oils increased the risk of gout by 16% per serving. The inverse association between whole grains and gout risk was reported in the current study for the first time.
Fish is purine-rich, which can increase serum uric acid levels and, as a result, increase an individual’s vulnerability to gout. The reduction of gout risk with sweets and desserts and the lack of an association with refined grains requires further exploration to understand the mechanisms responsible for this association.
Alcohol Ascorbic Acid Cardiometabolic Coffee Diet Fish Food Meat Mediterranean Diet Mental Health Mortality Vegetables
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