Over a 12-year period, researchers prospectively examined the relationship between purported dietary risk factors and new cases of gout among 47,150 men who had no history of gout at the start of the study.
They used a supplementary questionnaire to ascertain whether participants met the American College of Rheumatology survey criteria for gout.
Diet was assessed every four years by means of a food-frequency questionnaire.
Higher levels of meat and seafood consumption was found to be associated with an increased risk of gout, whereas a higher level of consumption of dairy products was associated with a decreased risk.
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