Good News for coffee lovers, coffee consumption daily is associated to reduced risk and treatment of
chronic and recurrent gout, some institute studies proposed.
Gout mostly effected one joint, is an acute and recurrent condition of arthritis as a result of uric acid building up in blood, inducing joint inflammation.
Coffee, becoming a popular and social beverage all over the world, particularly in the West, is a drink made from roasted bean from the Coffea plant, native to tropical Africa and Madagascar.
According to the joint study lead by the Central South University, in the review literature of PubMed and EMBASE databases, up to April 2015, out of total of 11 observational studies (6 cross-sectional, 3 cohort and 2 case-control studies), coffee consumption showed a significantly inverse association with incidence of gout.
The study also found out that the efficacy of coffee consumption in reduced risk of gout showed no significant difference between the highest and the lowest coffee intake in terms of serum uric acid (SUA) level.
Additionally, in the total of 45,869 men with no history of gout at baseline with intake of coffee, decaffeinated coffee, tea, and total caffeine evaluated in every 4 years, participants in returned questionnaires indicated that increasing coffee intake was (1-3, 4-5, and > or = 6 cups per day) inversely associated with thvee risk of gout depending to numbers of cups consumed daily.
The relative risk of gout incidence in coffee drinkers is as low as .41 in compared to non coffee consumed participants.
Most importantly, the total caffeine levels from all sources, including coffee and tea intake showed no associated risk of gout.
Other researchers, in the finding of gout developed, suggested that coffee intake of 4 to 5 and >/=6 cups daily lower risk of gout in compared to no intake (0.26 mg/dl and and 0.43 mg/dl respectively) and total caffeine from coffee and other beverages and tea intake were not associated with serum uric acid levels.
Also, according to the data from 14,758 participants ages >/=20 years in the Third National Health and Nutrition Examination Survey (1988-1994), coffee consumption is associated to ameliorated serum uric acid level and hyperuricemia frequency.
Hyperuricemia is excess of uric acid in the blood stream passing through from liver. Normally, uric acid is excreted during intestinal process.
In deed, the effects of coffee in reduced risk gout may be attributed to the presence of coffee components of chlorogenic acid and antioxidants activities in reduce blood levels of insulin which have been found to associated linearly to levels of uric acid. In other words, insulin levels are low, uric acid tends to be lower, too.
Finally, If you are coffee lovers, as always, we recommended that you do not add sugar and high-fat dairy creams in your drinks.
Taking together, coffee consumption is associated to attenuated risk and treatment of gout caused by elevated serum uric acid level, depending to numbers of cup intake daily. But please do not totally depend on you coffee habits solely to lower gout risk and also take into account of other eating habits as well.
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Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.
(1) Is coffee consumption associated with a lower risk of hyperuricaemia or gout? A systematic review and meta-analysis by Zhang Y1, Yang T1, Zeng C1, Wei J2, Li H1, Xiong YL1, Yang Y1, Ding X1, Lei G1.(PubMed)
(2) Coffee consumption and risk of incident gout in men: a prospective study by Choi HK1, Willett W, Curhan G.(PubMed)
(3) Coffee, tea, and caffeine consumption and serum uric acid level: the third national health and nutrition examination survey by Choi HK1, Curhan G.(PubMed)