Description

High consumption of red meat can significantly increase uric acid levels, potentially triggering gout attacks. Red meat is rich in purines, which are broken down into uric acid during digestion. Additionally, red meat contains high levels of saturated fats, which may impair the body's ability to excrete uric acid efficiently. The iron content in red meat may also play a role, as it can increase oxidative stress and inflammation, potentially exacerbating gout symptoms. A prospective study published in the Annals of the Rheumatic Diseases found that higher red meat intake was associated with an increased risk of gout, with participants in the highest quintile of red meat consumption having a 41% higher risk compared to those in the lowest quintile [1]. Another study in Arthritis Research & Therapy demonstrated that replacing one serving of red meat per day with other protein sources was associated with a lower risk of gout [2]. References: [1] Choi, H. K., Atkinson, K., Karlson, E. W., Willett, W., & Curhan, G. (2004). Purine-rich foods, dairy and protein intake, and the risk of gout in men. Annals of the Rheumatic Diseases, 63(1), 29-35. [2] Rai, S. K., Fung, T. T., Lu, N., Keller, S. F., Curhan, G. C., & Choi, H. K. (2017). The Dietary Approaches to Stop Hypertension (DASH) diet, Western diet, and risk of gout in men: prospective cohort study. BMJ, 357, j1794.