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Ultraprocessed food consumption, genetic predisposition, and the risk of gout: the UK Biobank study.

Rheumatology (Oxford, England) - 4 Jan 2024

Zhang Tingjing, Xu Xin, Chang Qing, Lv Yanling, Zhao Yuhong, Niu Kaijun, Chen Liangkai, Xia Yang

Abstract excerpt

OBJECTIVE: This study aimed to examine the interactions between ultraprocessed food (UPF) consumption and genetic predisposition with the risk of gout. METHODS: This prospective cohort study analysed 181 559 individuals from the UK Biobank study who were free of gout at baseline. UPF was defined according to the NOVA classification. Assessment of genetic predisposition for gout was developed from a genetic risk...

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PMID: 37129545
DOI: 10.1093/rheumatology/kead196

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