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Excessive intake of alcohol, red meat, seafood, and fructose-rich foods heightens the risk of hyperuricemia and gout, while vegetables, dairy, nuts, soy, and coffee show protective potential.
A systematic review and meta-analysis published in the "International Journal of Food Sciences and Nutrition" sheds light on how diet influences hyperuricemia (high uric acid levels) and gout, conditions that can elicit significant pain and disability. Drawing from data in Web of Science, Cochrane, PubMed, and Embase, the study consolidated evidence from observational studies to identify dietary patterns linked with these conditions.
As found, alcohol consumption, red meat, fructose, and seafood were positively associated with an increased likelihood of hyperuricemia and gout. Conversely, vegetables illustrated an inverse association with hyperuricemia and gout risk. Additionally, dairy products and nuts were inversely associated with hyperuricemia, while soy products and coffee were linked to a reduced risk of gout (Table 1).
For individuals at risk, these findings provide actionable insights for dietary modifications to minimize the burden of these conditions. Future investigations could focus on mechanisms underlying these associations and refine dietary recommendations.
International Journal of Food Sciences and Nutrition
Effects of dietary factors on hyperuricaemia and gout: a systematic review and meta-analysis of observational studies
Xi Chi et al.
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