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Link Between Gout and Alcohol Is Verified
April 16, 2004
By LAWRENCE K. ALTMAN
For the first time, scientists have documented the age-old
belief that alcohol intake strongly increases the risk of
developing gout and that the risk is related to the type of
alcoholic beverage consumed.
Beer is more likely to lead to gout than spirits, but
moderate wine consumption does not raise the risk,
according to a study being reported in The Lancet on April
17.
People have long suspected a link between alcohol and gout.
But the study's authors, all from Harvard-affiliated
institutions, said it was the first to document the link
systematically and to assess the risk according to the
types of alcohol ingested.
The findings suggest that unidentified nonalcoholic
components in beer and spirits may play an important role
in precipitating attacks of the disease, a form of
arthritis, said the head of the team, Dr. Hyon K. Choi of
Massachusetts General Hospital.
Gout can affect any joint, but it usually affects a big
toe. Pain and inflammation result from deposits of uric
acid crystals in a joint or tendon.
Drinking two or more 12-ounce cans or bottles of any kind
of beer a day was found to increase the risk of gout 2.5
times compared with drinking no beer. Consuming two drinks
each containing a shot of liquor increased the risk 1.6
times compared with consuming no liquor. Drinking two or
more four-ounce glasses of wine a day was not found to be
associated with an increased risk.
Whether beer contains a factor that promotes gout or wine a
protective factor, or both, is not known.
http://www.nytimes.com/2004/04/16/health/16GOUT.html?ex=1083167340&ei=1&en=1f11ea50f11544db
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