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Initiated in 1986, the Health Professionals Follow-up Study has gathered information regarding the relationship between dietary factors and several illnesses from more than 50,000 men employed in the health professions. Every two years participants complete questionnaires regarding their diseases and health-related topics like smoking and exercise, and every four years the questionnaires also collect comprehensive dietary information.

The current investigation began with 47,000 men who did not report a history of gout at the study's outset. Participants who subsequently reported developing gout were surveyed to verify that they met standard criteria for the disorder, confirming a diagnosis of gout in 730 men by 1998. The researchers then analyzed dietary information that all study participants provided in 1986, 1990 and 1994 to determine how diet related to their risk for gout.

The study results confirmed that consumption of meat particularly beef, pork and lamb significantly increases the risk of gout and that consumption of all types of seafood tended to carry an even higher risk. Notably, no increased risk was seen with consumption of purine-rich vegetables which include peas, beans, mushrooms, cauliflower and spinach or with overall protein intake. The study actually found a potential protective effect from vegetable and dairy proteins. The protective impact of dairy products had been suggested by an earlier study finding that a dairy-free diet could increase uric acid in the blood, and the current report confirmed that increased consumption of low-fat dairy products significantly reduced the risk of gout.

Choi notes that this study's results are probably most relevant to individuals w
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Contact: Sue McGreevey
smcgreevey@partners.org
617-724-2764
Massachusetts General Hospital
10-Mar-2004