Poultry and Fish Increase Risk for Gout
Protein from poultry and fish may increase the risk of developing gout, according to a study published in Arthritis & Rheumatology. Researchers assessed the diets of 63,257 people as part of the Singapore Chinese Health Study and monitored incidences of gout. Those who consumed the most poultry and fish had the most risk, while those who consumed the most soy protein and legumes experienced the lowest risk. This study is the first to highlight the potential preventive qualities of soy and other plant-based sources of protein for the risk of gout.
Teng GG, Pan A, Yuan JM, Koh WP. Food sources of protein and risk of incident gout in the Singapore Chinese Health Study. Arthritis Rheumatol. Published online March 25, 2015.
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