Printer Friendly

Meat, seafood raise gout risk; dairy foods lower it: study confirms conventional wisdom.

A 12-year study has largely confirmed the conventional wisdom about the dietary causes of gout.

Diets high in purine-rich beef, pork, lamb, and seafood were found to increase the risk of gout. Diets high in dairy foods that are rich with casein and lactalbumin, which reduce serum uric acid levels, were found to decrease the risk of gout.

Surprizingly, intake of purine-rich vegetables did not affect gout risk, reported Dr. Hyon K. Choi of Massachusetts General Hospital, Boston, and associates.

Dr. Choi and associates followed a cohort of 47,150 male health professionals aged 40-75 years and free of gout in 1986, at the time of enrollment in the study.

During the 12 years of follow-up, 730 of the men developed gout. The incidence of the disorder increased with advancing age, rising from 1.0 cases per 1,000 person-years at age 45 to 1.8 cases per 1,000 person-years at ages 55-69.

The relative risk of gout among men in the highest quintile of beef, pork, and lamb consumption was 1.41, compared with the lowest quintile. The investigators calculated that every additional daily serving of these meats raised the risk of gout by 21%.

The relative risk of gout among men in the highest quintile of all types of seafood consumption was 1.51, compared with the lowest quintile. Each additional weekly serving raised the risk by 7%, they said (New Engl. J. Med. 350[11]:1093-1103, 2004).

Similarly, the risk of gout dropped with increasing intake of dairy foods, particularly low-fat dairy foods. The risk of gout among men with the highest consumption of skim milk and low-fat yogurt was 0.56, compared with the lowest consumption.

In a study involving the same cohort of men, Dr. Choi confirmed that alcohol significantly increases the risk of gout, but the risk varies depending on the type consumed. Beer is more likely to be associated with gout than spirits; moderate wine consumption does not appear to raise the risk (Lancet 363[9417]:1277-81, 2004).

COPYRIGHT 2004 International Medical News Group
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2004 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Clinical Rounds
Comment:Meat, seafood raise gout risk; dairy foods lower it: study confirms conventional wisdom.(Clinical Rounds)
Author:Moon, Mary Ann
Publication:Family Practice News
Article Type:Brief Article
Geographic Code:1USA
Date:May 15, 2004
Words:336
Previous Article:New gout care standards take aim at Rx errors: could be used to measure quality.
Next Article:Etoricoxib appears as effective as indomethacin for pain relief: acute gouty arthritis.
Topics:

Terms of use | Privacy policy | Copyright © 2021 Farlex, Inc. | Feedback | For webmasters |