A study conducted by Chinese scientists and published in the journal Frontiers in Nutrition showed that some traditional drinks increase the risk of developing gout, while others reduce it.
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The researchers conducted a comprehensive analysis of 52 scientific research papers that addressed the relationship between different beverages and the occurrence of gout and high levels of uric acid in the blood.
They found that alcohol consumption was associated with an 81% increased risk of gout and a 52% increased risk of high uric acid levels in the blood, while for drinks sweetened with added sugar, these percentages were 37% and 48% respectively.
In contrast, coffee showed the opposite association; among coffee drinkers, the likelihood of developing gout decreased by approximately 46%, and further analysis showed that the risk of developing the disease tended to decrease with increased coffee consumption.
Scientists also reached unexpected conclusions regarding tea, as its consumption in women was linked to an increased risk of elevated uric acid levels by approximately 29%. However, the authors stressed that this result needs further confirmation through more detailed studies.
The researchers believe that the choice of daily beverages may be important for preventing gout , and they pointed out that the study showed statistical indicators, but did not prove a causal relationship between beverages and the disease.
Gout is an inflammatory disease that affects the joints as a result of increased levels of uric acid in the blood, which affects the smooth movement of the joint and causes sudden, sharp pains. The symptoms of this disease may appear as swelling and redness in the joint area. This disease mainly affects the joints of the foot, as the joint at the base of the big toe is the most susceptible to infection.
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