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Ultra-processed food consumption, genetic predisposition, and the risk of gout: the UK Biobank study
Preference for ultra-processed foods may trigger the onset of gout, particularly in individuals who are genetically susceptible to the disease.
This study assessed habitual ingestion of ultra-processed foods in relation to the development of gout. A total of 1,558 out of the 181,559 persons who volunteered dietary information for this study was diagnosed with gout.
Researchers observed that consistent consumption of ultra-processed foods spiked up gout risk, especially among genetically predisposed individuals. This study documented an unfavorable association between greater intake of ultra-processed foods and increased likelihood of gout in men and women.
Research Summary Information
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2023
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Tingjing Zhang, Xin Xu, Qing Chang, Yanling Lv, Yuhong Zhao, Kaijun Niu, Liangkai Chen, Yang Xia
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School of Public Health, Wannan Medical College, Wuhu, China. Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China. Liaoning Key Laboratory of Precision Medical Research on Major Chronic Disease, Shenyang, China. Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China. School of Public Health of Tianjin, University of Traditional Chinese Medicine, Tianjin, China. Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China.
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No, Free full text of study was not found.
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