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.