Description

Alcohol, especially beer, can lead to increased uric acid production and decreased excretion, significantly raising the risk of gout attacks. Beer is particularly problematic due to its high purine content from brewer's yeast. Alcohol metabolism competes with uric acid excretion in the kidneys, leading to higher blood uric acid levels. Additionally, alcohol can lead to dehydration, which further concentrates uric acid in the blood. A prospective study published in The Lancet found that beer and liquor consumption were associated with an increased risk of gout, with beer posing a higher risk than liquor, while moderate wine consumption did not increase gout risk [1]. References: [1] Choi, H. K., & Curhan, G. (2004). Beer, liquor, and wine consumption and serum uric acid level: The Third National Health and Nutrition Examination Survey. Arthritis Care & Research, 51(6), 1023-1029.