Dose–response relationships of tea and coffee consumption with gout: a prospective cohort study in the UK Biobank
Authors' conclusion
Consumption of tea or coffee had a strong nonlinear association in gout risk reduction. Hyperuricaemia status had a potential effect modification on the association of coffee intake with gout.
Study context
- Population
- UK Biobank participants initially free of gout3,053 gout cases
- Participants
- 447,658 participants
- Exposure
- Tea or coffee consumption vs no tea and coffee drinking
- Outcome
- Incident gout
- Follow-up
- Median 13.42 years
Methodological detailsCox proportional hazards models, restricted cubic spline
- Cox proportional hazards models
- Restricted cubic spline
Main finding
As reported in the abstract
Each group vs non-drinkersHazard ratio (95% CI)
Tea >6 cups/day23% lower risk
0.77(0.66–0.91)
Coffee >6 cups/day40% lower risk
0.60(0.47–0.77)
Observational data: associations, not effects.
Further findings
| Outcome | HR (95% CI) | |
|---|---|---|
| Gout by coffee intake and hyperuricaemia (effect modification)≥4 cups/day coffee without hyperuricaemiavs Non-coffee consumers with hyperuricaemiaLowest risk | 0.34 (0.28–0.41) | |
| 0.20.5125Hazard ratio (log scale) |
Gout by coffee intake and hyperuricaemia (effect modification)
- Hyperuricaemia may modify the association between coffee and gout
Original publication
Dose–response relationships of tea and coffee consumption with gout: a prospective cohort study in the UK Biobank. Rheumatology (Oxford). Published 28 January 2023. doi:10.
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