Gout is an inflammatory arthritis, associated with high serum uric acid (SUA). 8,4 per 10.000 persons/year in the US suffer from this disease. Underling disease, age and a high Body Mass Index increase the risk for gout. Many guidelines focus on the impact of diet on gout worldwide. New research examined how the risk of gout and SUA is associated with the consumption of vitamin C, alcohol, coffee, tea, milk and yogurt.
Yogurt can keep your uric acid in check
Researchers found an inverse association between daily milk consumption and SUA-levels, compared to no milk drinking. Prospective studies confirmed these findings and described a similar inverse association for low-fat yogurt and skimmed milk. Vitamin D contributes to this preventive effect of yogurt, suggesting that gout patients suffer from low levels of 1,25-(OH)2-vitamin D3. The 2012 American College of Rheumatology Guidelines encourage low-fat dairy products for gout patients and recommend limited alcohol use.
