Dose–response relationships of tea and coffee consumption with gout: a prospective cohort study in the UK Biobank

Abstract

Objectives The association of tea or coffee consumption with gout is inconsistently reported. Few prospective studies have explored their dose-response relationship. Therefore, we aimed to quantitatively investigate the association between tea, coffee and the risk of developing gout. Methods The study included 447 658 participants in the UK Biobank who were initially free of gout. Tea and coffee consumption were assessed at baseline. We used Cox proportional hazards models to estimate the associations between tea/coffee consumption and incident gout, with restricted cubic spline added to the Cox models to evaluate the dose-response relationships. Results During a median follow-up period of 13.42 years, we recorded 3,053 gout cases. The associations between tea, coffee and gout were nonlinear, with a significant reduction in the risk by ∼6 cups/day of tea and 3 cups/day of coffee. Compared with those who were not tea and coffee drinkers, those who consumed >6 cups/day of tea or coffee were associated with 23% (HR 0.77, 95% CI, 0.66–0.91) and 40% (HR 0.60, 95% CI, 0.47–0.77) lower risks of gout, respectively, and both caffeinated and decaffeinated coffee consumption were associated with a decreased risk. Moreover, hyperuricemia may modify the association between coffee and gout. Compared with non-coffee consumers with hyperuricemia, those with ≥4 cups/day coffee intake without hyperuricemia had the lowest risk (HR 0.34, 95% CI, 0.28–0.41). Conclusion Consumption of tea or coffee had a strong nonlinear association in gout risk reduction. Hyperuricemia status had a potential effect modification on the association of coffee intake with gout.

Correlation between gout and dry eye disease

“…A Meta-analysis showed that coffee had a significant reduction in serum uric acid and that moderate coffee intake may be advocated for primary prevention of gout [ 58 ]. Some prospective data suggest that long-term coffee consumption is associated with a lower risk of gout [ 59 , 60 ] and that coffee consumption has a strong nonlinear association in reducing the risk of gout [ 61 ]. In addition, one study found that coffee consumption was associated with lower serum uric acid levels and frequency of hyperuricemia, and the negative association with coffee seems to be through coffee components other than caffeine [ 60 ].…”

Effect of tea intake on genetic predisposition to gout and uric acid: a Mendelian randomization study

“…In a prospective cohort study of 447,658 individuals, Guo H et al. ( 60 ) found that drinking more than 6 cups of tea per day decreased the risk of gout by 23%, suggesting a clear link between tea and gout reduction. Intriguingly, the effect of tea in reducing the risk of gout in our study occurred only in gout due to impairment of renal function and not in all types of gout, which may be because the renoprotective effect of tea was more pronounced in patients with pre-existing renal impairment.…”

Instituto de pesquisa café e saúde: Prevenção de doenças e melhora da qualidade de vida

“…Esta normalização da reatividade inflamatória está provavelmente subjacente à capacidade do consumo regular de café diminuir a incidência de gota (Choi et al, 2007;H. Guo et al, 2023;, apesar de um impacto inconsistente nos níveis plasmáticos de ácido úrico (H. Guo et al, 2023;Jung et al, 2020), assim como um melhor controle da asma (Lin et al, 2022;Welsh et al, 2010) e de outras patologias respiratórias (Alfaro et al, 2018).…”

“…Esta normalização da reatividade inflamatória está provavelmente subjacente à capacidade do consumo regular de café diminuir a incidência de gota (Choi et al, 2007;H. Guo et al, 2023;, apesar de um impacto inconsistente nos níveis plasmáticos de ácido úrico (H. Guo et al, 2023;Jung et al, 2020), assim como um melhor controle da asma (Lin et al, 2022;Welsh et al, 2010) e de outras patologias respiratórias (Alfaro et al, 2018). O impacto do café, e da cafeína, no controle da autoimunidade (Iris et al, 2018;Sharif et al, 2017), é provavelmente associado ao papel chave de um dos principais alvos da cafeína, os receptores A2A da adenosina (Fredholm et al, 1999), como sistema STOP da reatividade imune-inflamatória (Ohta et al, 2006;Ohta & Sitkovsky, 2011).…”