Tag: Dairy and uric acid

According to a 2024 meta-analysis, higher dairy consumption was linked to a 31% reduction in the risk of hyperuricemia, a precursor to gout. While the misconception that dairy can aggravate gout persists, current scientific evidence points to the opposite, particularly for low-fat varieties.

Contrary to a common misconception, studies show that low-fat dairy consumption is not bad for gout; it's actually associated with a reduced risk of developing gout and may help lower uric acid levels in the body. This protective effect is due to the unique proteins found in milk that assist the kidneys in flushing out uric acid.