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Gout is a prevalent inflammatory arthritis affecting quality of life. This study investigated how different fatty acids influence gout risk.
Simple dietary recommendations, such as including higher n-6 polyunsaturated fatty acids (PUFAs) and linoleic acid while limiting n-3 PUFAs can help lower the risk of gout.
Gout is a prevalent inflammatory arthritis affecting quality of life. This study investigated how different fatty acids influence gout risk.
This study included 268,174 participants from the UK Biobank with fatty acids measured at baseline (2006-2010) and 15,194 with follow-up measurements. Cox models were used to link fatty acid levels with gout incidence while the Mendelian randomization assessed causality.
Elevated n-6 PUFAs, especially linoleic acid, may help reduce gout risk, whereas n-3 PUFAs might increase it.
Food & Function
Lower plasma linoleic acids as a risk factor for gout: an integrated analysis of population-based cohort and genetic data
Hao-Wei Tao et al.
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