Many clinical and experimental studies have been conducted to identify both dietary and environmental risk factors that may contribute to the development of gout. But what is interesting is the growing evidence supporting a link between certain food and drink consumption and gout disease. Here’s some finding.

• In one study, women who were clinically obese had a 3-times greater risk of developing gout,
• In another, dairy product consumption demonstrated a protective effect against the disease.
• A study of nearly 50,000 men showed that lager/beer drinkers have a higher risk of developing gout than their wine drinking counterparts.
• Although the link between high-purine diets – like Atkins – has been suspected for a long-time, it was only proven in fairly recent study.
• One study suggested cherry juice may help alleviate pain and inflammation in gout patients.
• Another study suggested supplementation of vitamin C may also help reduce attacks.
• A study in an oriental tribe suggests in some cases genetics my play a role in acquiring the disease.
• In susceptible people, a study found diets high in seafood and certain meats may lead to gout development.
• Another study found dairy foods may offer some protective effect from gout.
• Beer consumption was again linked to the disease in a recent study.
• A study found that weight loss – for obese individuals – reduces the risk of the disease.
• In a Dutch study, cardiovascular risk indicators were associated to gout.
• Gout and diet were linked again in this study, where an increase of 20+% more meat per day increased the risk of developing gout by 7%.
• Apparently, men who had more sex were less likely to develop the disease – at least that’s good news!