Dietary Diversity and Risk of Developing Gout: A Cohort Study of 161,213 Participants
Authors' conclusion
Our findings support dietary recommendations that advocate for moderately diverse diets rich in specific healthy foods as an effective measure for gout prevention, especially in high-risk populations.
Study context
- Population
- Participants of a large prospective cohort (54.32% female; mean age 56.5 years)2,004 gout cases
- Participants
- 161,213 participants
- Exposure
- Intermediate and high vs low diet diversity score (DDS); intake of five major food groups
- Outcome
- Incident gout (ICD-10 code)
- Follow-up
- Median 13.26 years
Methodological detailsCox proportional hazard models, restricted cubic spline regressions, weighted polygenic risk score
- Cox proportional hazard models
- Restricted cubic spline regressions
- Weighted polygenic risk score
Main finding
As reported in the abstract
Incident gout, fully adjusted
Hazard ratio (95% CI)P value
Intermediate DDS
0.798(0.707–0.900)
all P < 0.05High DDS
0.807(0.701–0.928)
all P < 0.05Observational data: associations, not effects.
Further findings
Incident gout by food group consumption, fully adjusted
| HR (95% CI) | P value | ||
|---|---|---|---|
| Grain products | 0.852 (0.789–0.919) | all P < 0.05 | |
| Dairy products | 0.889 (0.846–0.933) | all P < 0.05 | |
| Vegetables | 0.960 (0.927–0.993) | all P < 0.05 | |
| Fruits | 0.924 (0.879–0.972) | all P < 0.05 | |
| 0.512Hazard ratio (log scale) |
Incident gout with dairy products in high genetic risk subgroup
| HR (95% CI) | P value | ||
|---|---|---|---|
| Dairy products | 0.885 (0.832–0.942) | P = 1.089 × 10-4 | |
| 0.512Hazard ratio (log scale) |
Original publication
Dietary Diversity and Risk of Developing Gout: A Cohort Study of 161,213 Participants. Arthritis Care Res (Hoboken). Published 25 March 2026. doi:10.
Composed by AI from the published abstract and checked against it. How Briefs are made →