A RECENT study has found a link between alcohol consumption and the risk of developing gout, with notable differences depending on the type of alcoholic beverage and the gender of the individual.
The study analysed data from over 331,000 participants in the UK Biobank over an average follow-up period of 11.7 years, aimed to uncover how different types of alcohol impact gout risk.
The researchers discovered that light alcohol consumption was associated with a decreased risk of gout in women, but not in men. Specifically, women who consumed light amounts of alcohol had a 22% lower risk of developing gout (HR 0.78, 95% CI 0.65-0.94) compared to non-drinkers. However, this protective effect was not observed in men.
When examining specific types of alcohol, the study found that light consumption of red wine and fortified wine appeared to reduce the risk of gout. In contrast, the consumption of beer, cider, champagne, white wine, and spirits was associated with an increased risk of gout, regardless of the amount consumed.
The study described a J-shaped dose-response relationship for alcohol consumption and gout risk in women, meaning that light drinking may lower risk, but higher consumption increases it. This pattern was not observed in men, suggesting that gender plays a crucial role in how alcohol affects gout risk. However, the researchers cautioned that further studies are needed to confirm these results and to better understand the mechanisms behind these gender-specific effects.
Aleksandra Zurowska, EMJ
Reference
Chen et al. Dose-Response Relationship Between Alcohol Consumption and Gout Risk: Do Subtypes of Alcoholic Beverages Make a Difference? J Rheumatol. 2024;51(8):818-24.
