Which dietary factor is commonly associated with triggering gout attacks?

Which dietary factor is commonly associated with triggering gout attacks?

• A. Alcohol
• B. Vitamin C
• C. Low-purine diet
• D. Calcium supplements

Answer: (A)

Alcohol triggers gout attacks because its metabolism increases uric acid production and reduces its removal by the kidneys. Ethanol promotes lactic acid production, and lactic acid competes with uric acid for excretion, raising serum urate levels. Beer and other alcoholic drinks add purines, further boosting uric acid. Dehydration from drinking can also concentrate uric acid in the blood, tipping the balance toward crystal formation in joints. While vitamin C may modestly lower uric acid and a low-purine diet helps reduce risk, calcium supplements don’t have a meaningful impact on gout. So, alcohol is the dietary factor most commonly linked to triggering gout attacks.

Alcohol triggers gout attacks because its metabolism increases uric acid production and reduces its removal by the kidneys. Ethanol promotes lactic acid production, and lactic acid competes with uric acid for excretion, raising serum urate levels. Beer and other alcoholic drinks add purines, further boosting uric acid. Dehydration from drinking can also concentrate uric acid in the blood, tipping the balance toward crystal formation in joints. While vitamin C may modestly lower uric acid and a low-purine diet helps reduce risk, calcium supplements don’t have a meaningful impact on gout. So, alcohol is the dietary factor most commonly linked to triggering gout attacks.