Study clarifies impact of diet on the risk of gout

A new study has clarified the role of diet in the risk of developing gout — the most common form of inflammatory arthritis in men. By taking a comprehensive look at a broad range of dietary factors, the report confirms the suspicion that consumption of purine-rich meats and seafood increases the risk of gout. It also determines that purine-rich vegetables and overall protein intake do not raise risk. Appearing in the March 11 New England Journal of Medicine, the study also finds that intake of dairy products, particularly low-fat, may be protective against gout.