Does High Intake of Dairy Products Lower Gout Risk?

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Does High Intake of Dairy Products Lower Gout Risk?

Gout is the most common form of inflammatory arthritis in men, affecting an estimated 3.4 million men in the United States. It is caused by an excess buildup of uric acid in the body, which results from the breakdown of purines, substances found in meats, seafood and some vegetables. Therefore, high consumption of meats is linked to gout.

Several studies have noted a possible link between consumption of dairy products and serum uric acid levels; however, no studies appear to have explored the association, if any, between dairy product consumption and reduced incidence of gout.

Researchers examined the relationship between dietary risk factors and gout over a 12-year period in 47,150 men who did not have gout at the start of the study. To assess dietary intake, questionnaires were sent to the men at four-year intervals (1986, 1990 and 1994). Nutrient intake was calculated using reported frequency of consumption of particular foods and beverages, and from published data on the nutrient content of those items. At baseline and every two years thereafter, the participants also provided information on their weight, regular use of medications, and medical conditions (including whether they had received a diagnosis of gout).

During the course of the study, 730 new cases of gout were confirmed. Men with the highest meat intake had a 41 percent higher risk of gout than those who ate the least amount of meat. Similarly, men who ate the most seafood had a 51 percent higher risk of gout than men eating the least seafood. In contrast, gout risk decreased with increasing intake of dairy products. Men consuming the highest amount of dairy products had a 44 percent lower risk of being diagnosed with gout compared to men with the lowest dairy product intake. Consumption of vegetables high in purine was not associated with an increased risk of gout.

The researchers emphasize these findings in their conclusion: "... our findings provide prospective evidence that meat consumption and seafood consumption are associated with an increased risk of gout, whereas consumption of dairy products, especially low-fat diary products, is associated with a substantially reduced risk of gout."

Choi HK, Atkinson K, Karlson EW, et al. Purine-rich foods, dairy and protein intake, and the risk of gout in men. The New England Journal of Medicine, March 11, 2004;350:1093-1103.
www.nejm.org