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Ultraprocessed food consumption, genetic predisposition, and the risk of gout: the UK Biobank study
Gout is highly likely to affect individuals who preferred consuming ultra-processed foods.
This study focused on the consumption of ultra-processed foods in relation to the subsequent development of gout. Researchers recruited 181,559 men and women from the UK Biobank Cohort and followed their diets and health throughout the duration of the study.
Researchers discovered that the more ultra-processed foods participants consumed, the greater their chances of suffering from gout. This study pointed out that likeness for ultra-processed foods may predispose an individual to having gout.
Research Summary Information
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2024
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Tingjing Zhang, Xin Xu, Qing Chang, Yanling Lv, Yuhong Zhao , Kaijun Niu, Liangkai Chen, Yang Xia
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Department of Nutrition and Food Hygiene, School of Public Health, Wannan Medical College, Wuhu, China. Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China. Liaoning Key Laboratory of Precision Medical Research on Major Chronic Disease, Shenyang, China. Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China. School of Public Health of Tianjin, University of Traditional Chinese Medicine, Tianjin, China. Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China.
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No, Free full text of study was not found.
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