Dietary Diversity and Risk of Developing Gout: A Cohort Study of 161,213 Participants
Our findings support dietary recommendations that advocate for moderately diverse diets rich in specific healthy foods as an effective measure for gout prevention, especially in high-risk populations.
Authors
- Shiqiang Cheng (ORCID: https://orcid.org/0000-0001-8427-0312)
- Bolun Cheng (ORCID: https://orcid.org/0000-0003-2915-5535)
- Meijuan Kang
- Yifan Gou (ORCID: https://orcid.org/0009-0009-5836-0299)
- Xin Qi (ORCID: https://orcid.org/0000-0002-6040-9567)
- Dan He (ORCID: https://orcid.org/0000-0002-6642-1882)
- Yumeng Jia (ORCID: https://orcid.org/0000-0003-0060-9257)
- Xuena Yang (ORCID: https://orcid.org/0000-0001-7905-6901)
- Li Liu (ORCID: https://orcid.org/0000-0003-0527-9250)
- Yan Wen (ORCID: https://orcid.org/0000-0002-4576-7470)
- Chuyu Pan (ORCID: https://orcid.org/0000-0003-2836-0908)
- Huan Liu (ORCID: https://orcid.org/0000-0002-0368-2196)
Institutions
- First Affiliated Hospital of Xi'an Jiaotong University (CN)
- Xi'an Jiaotong University (CN)
Publication Details
- Journal
- Arthritis Care & Research
- Published
- 2025-12-13
- DOI
- https://doi.org/10.1002/acr.70012
- Primary Topic
- Gout, Hyperuricemia, Uric Acid
- Type
- article
- Field-Weighted Citation Impact
- 0.00