Categories
Change Password!
Reset Password!
Higher intake of PUFAs (particularly alpha-linolenic acid, linoleic acid, n-3 and n-6 PUFAs, and eicosapentaenoic acid) reduces the risk of developing gout, with HDL and triglycerides partly mediating this protective effect.
A diet rich in healthy fats could be a powerful ally in the fight against gout, the most common form of inflammatory arthritis that affects millions and can severely impede quality of life. A new study from the UK Biobank suggests that polyunsaturated fatty acids (PUFAs)—nutrients abundant in foods like nuts, seeds, and vegetable oils—may considerably lower the likelihood of developing gout.
The study followed 198,033 adults who were initially free of gout for nearly a decade. During this period, 1,708 adults developed the condition. Cox proportional hazards models were used to examine the relationship between PUFA intake and the risk of gout, while also assessing how genetic predisposition might influence this connection. Additionally, mediation analysis was conducted to check whether metabolic markers played a role in linking specific PUFAs to gout risk.
Li Chen and other researchers discovered that people who consumed moderate amounts of linoleic acid or high amounts of alpha-linolenic acid, total PUFAs, n-3 and n-6 PUFAs, and eicosapentaenoic acid were significantly less likely to develop gout compared with those who consumed the least. The findings also highlighted an interplay between diet and genetics—PUFA intake and genetic susceptibility combined to influence gout risk. Digging deeper, the study showed that the protective effect of these fatty acids is partly explained by their impact on blood lipids.
Higher levels of high-density lipoprotein (HDL; good cholesterol) and lower triglycerides helped mediate the benefits of alpha-linolenic acid and linoleic acid, revealing a possible mechanism behind the diet-gout connection. These results suggest that simple dietary choices—like adding more nuts, seeds, and plant oils—could play a meaningful role in preventing gout, while also supporting heart and metabolic health. By showing how specific fats interact with genetics and metabolism, the study offers promising insights into how nutrition can help combat this painful condition.
European Journal of Epidemiology
Dietary polyunsaturated fatty acid and risk of gout: a cohort study integrating genetic predisposition and metabolomics
Li Chen et al.
Comments (0)