Scientists have long believed that consuming foods high in purine increases the risk of gout. New research confirms these suspicions, finding that men who eat the most meat and seafood— both of which are rich in purines—are at increased risk for developing the disease. A diet rich in dairy products, however, decreases the risk.
The researchers administered periodic dietary and medical questionnaires to more than 47,000 men. After 12 years, 730 new cases of gout were identified. Men who ate the most meat had a 40% greater risk of developing gout than those who ate the least, while those who ate the most seafood had a 50% greater risk of developing gout than those who ate the least. High intake of purine-rich vegetables, however, was not associated with increased risk of gout, and increased consumption of dairy products, especially those low in fat, decreased the risk.
The results, according to the study authors, suggest that diet may play a much greater role in reducing the risk of gout than previously believed. A related editorial added that a diet low in meat and seafood but rich in fruits, vegetables, and low-fat dairy products may not only reduce the frequency of gout, but also provide other health benefits such as lowering blood pressure.
Source: The New England Journal of Medicine, Volume 350, page 1093 March 11, 2004.
