cohort
    2004
    High Quality

    Purine-Rich Foods, Dairy and Protein Intake, and the Risk of Gout in Men

    Choi HK, Atkinson K, Karlson EW, Willett W, Curhan G

    Published in New England Journal of Medicine

    Methodology

    Prospective cohort (Health Professionals Follow-up Study) relating dietary purine, dairy and protein intake to incident gout in men over 12 years

    Key Findings

    Higher consumption of dairy, particularly low-fat dairy, was associated with significantly decreased gout risk while meat and seafood increased risk

    Conclusions

    Dairy intake appears protective against gout whereas purine-rich meat and seafood increase risk

    Limitations

    Observational design; male health-professional cohort limits generalisability

    Related Health Concerns

    Gout

    Study Details

    Year:2004
    Quality Score:9/10

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