Ultraprocessed food consumption, genetic predisposition, and the risk of gout: the UK Biobank study
Main finding · Gout riskResult — go to the resultHazard ratio 1.16 95% CI 1.01–1.33Authors' conclusion
In summary, UPF consumption was found to be associated with a higher risk of gout, particularly in those participants with genetic predisposition to gout.
Study context
- Population
- Individuals from the UK Biobank free of gout at baseline
- Participants
- 181,559 individuals1,648,167 person-years
- Exposure
- Highest vs lowest quartile of ultraprocessed food (UPF) consumption (NOVA classification); joint effect with genetic predisposition (genetic risk score of 33 SNPs)
- Outcome
- Incident gout
Methodological detailsUK Biobank, Cox proportional hazards, multivariable adjustment
- UK Biobank
- Cox proportional hazards
- Multivariable adjustment
Main finding
Gout risk
Hazard ratio
1.16
95% CI 1.01–1.33
Highest UPFvs Lowest UPF
HR 1.16 (95% CI 1.01–1.33)
As reported in the abstract
- Incident gout cases
- 1558
Observational data: associations, not effects.
Further findings
| Outcome | HR (95% CI) | |
|---|---|---|
| Gout, joint effect: high genetic predisposition and high UPFvs low genetic predisposition and low UPFJoint-effect analysis | 1.90 (1.39–2.60) | |
| 0.20.5125Hazard ratio (log scale) |
Substitution of 20% of UPF weight with unprocessed or minimally processed food
- 13% lower risk of gout, HR
- 0.87 (95% CI 0.79, 0.95)
- Substitution analysis
Original publication
Ultraprocessed food consumption, genetic predisposition, and the risk of gout: the UK Biobank study. Rheumatology (Oxford). Published 2 May 2023. doi:10.
Composed by AI from the published abstract and checked against it. How Briefs are made →