A new study conducted by researchers at Peking University’s International Hospital in Beijing, China, has uncovered a potential link between dietary vitamin C intake and a reduced risk of gout, a common inflammatory arthritis condition. The findings, based on data from the National Health and Nutrition Examination Survey (NHANES) conducted between 2013 and 2018, suggest that higher levels of dietary vitamin C are associated with a lower incidence of gout among American adults.
Study Overview
The research team analyzed cross-sectional data from 12,589 adults aged 20 years and older who participated in the NHANES survey. Among the participants, 5% (652 individuals) reported experiencing gout. The study examined the participants’ dietary vitamin C intake, alongside other essential variables, to assess the relationship between vitamin C consumption and gout.
Key Findings
The study categorized participants into four groups based on their dietary vitamin C intake:
- Q1 group: ≤19.9 mg/day
- Q2 group: 19.9-49.7 mg/day
- Q3 group: 49.7-110.375 mg/day
- Q4 group: ≥110.375 mg/day
Compared to individuals with the lowest vitamin C intake (Q1 group), those in the Q2, Q3, and Q4 groups demonstrated progressively lower odds of experiencing gout. The adjusted odds ratios (OR) for gout were:
- Q2 group: OR = 0.87 (95% CI: 0.69-1.1, P = 0.237)
- Q3 group: OR = 0.81 (95% CI: 0.64-1.02, P = 0.076)
- Q4 group: OR = 0.77 (95% CI: 0.6-0.99, P = 0.042)
These findings suggest that higher dietary vitamin C intake is associated with a lower risk of gout, with the relationship exhibiting an L-shaped curve. The study also found significant interactions between vitamin C levels and gout risk according to sex (P < 0.05).
Additional Insights
Beyond gout, the study also explored the relationship between dietary vitamin C intake and hyperuricemia, a condition characterized by elevated levels of uric acid in the blood, which is a known risk factor for gout. The researchers observed that higher vitamin C intake was inversely associated with hyperuricemia (OR = 0.94; 95% CI: 0.9-0.98, P = 0.005). Specifically, the odds ratios for hyperuricemia in the Q2, Q3, and Q4 groups compared to the Q1 group were:
- Q2 group: OR = 0.77 (95% CI: 0.69-0.86, P = 0.65)
- Q3 group: OR = 0.81 (95% CI: 0.72-0.91, P = 0.014)
- Q4 group: OR = 0.72 (95% CI: 0.64-0.81, P < 0.001)
Notably, the study found no significant association between vitamin C supplementation and gout risk, highlighting the importance of dietary sources of vitamin C.
Conclusion
The findings of this population-based study suggest that higher dietary vitamin C intake may play a protective role against gout. While the study does not establish causality, it provides compelling evidence supporting the potential benefits of vitamin C in preventing gout. Further research is needed to confirm these results and explore the underlying mechanisms.
The final, peer-reviewed version of this study will be published soon, offering a more detailed analysis of the data and its implications for public health.
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