Dose-Response Relationship Between Alcohol Consumption and Gout Risk: Do Subtypes of Alcoholic Beverages Make a Difference?
Main finding · Incident gout, female individualsResult — go to the resultHazard ratio 0.78 95% CI 0.65–0.94Authors' conclusion
Our study suggested a J-shaped dose-response relationship between drinking and gout risk in female individuals, but not in male individuals. For specific alcoholic beverages, light consumption of red wine and fortified wine was associated with reduced gout risk.
Study context
- Population
- UK Biobank participants with weekly alcoholic beverage consumption collected5,728 incident gout cases
- Participants
- 331,865 participants
- Exposure
- Alcohol consumption (overall and by beverage subtype) vs no association reference, in relation to gout risk
- Outcome
- Incident gout
- Follow-up
- Mean 11.7 years
Methodological detailsUK Biobank, Cox regression, restricted cubic splines, subgroup analysis across demographic characteristics
- UK Biobank
- Cox regression
- Restricted cubic splines
- Subgroup analysis across demographic characteristics
Main finding
Incident gout, female individuals
Hazard ratio
0.78
95% CI 0.65–0.94
P = 0.01
Alcohol consumption (overall and by beverage subtype)vs no association reference, in relation to gout risk
HR 0.78 (95% CI 0.65–0.94); P = 0.01
As reported in the abstract
Observational data: associations, not effects.
Further findings
Dose-response by beverage subtype
- Light red wine and fortified wine could reduce gout risk
- Beer or cider, champagne or white wine, and spirits increased gout risk at any dose
Original publication
Dose-Response Relationship Between Alcohol Consumption and Gout Risk: Do Subtypes of Alcoholic Beverages Make a Difference? J Rheumatol. Published 15 May 2024. doi:10.
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