For hundreds of years the painful joint malady gout has been associated with overindulgence in rich food and drink. In the April 17 issue of The Lancet, researchers report the first study to conclusively show that certain alcoholic beverages can significantly increase the risk of gout. But although greater risk was associated with intake of beer and liquor, consumption of wine did not appear to increase risk. Last month the same research team reported in The New England Journal of Medicine that consumption of certain meats and seafood ? but not vegetables and overall protein ? also increase the risk of gout, while dairy foods may reduce the risk.
Study Confirms Alcohol's Role In Increasing Risk Of Gout
