RT Journal Article SR Electronic T1 Dose-Response Relationship Between Alcohol Consumption and Gout Risk: Do Subtypes of Alcoholic Beverages Make a Difference? JF The Journal of Rheumatology JO J Rheumatol FD The Journal of Rheumatology SP 818 OP 824 DO 10.3899/jrheum.2024-0065 VO 51 IS 8 A1 Chen, Weiwei A1 Cai, Ying A1 Sun, Xiaohui A1 Liu, Bin A1 Ying, Jiacheng A1 Qian, Yu A1 Li, Jiayu A1 He, Zhixing A1 Wen, Chengping A1 Mao, Yingying A1 Ye, Ding YR 2024 UL http://www.jrheum.org/content/51/8/818.abstract AB Objective Although previous studies have explored the association of drinking with gout risk, we sought to explore the dose-response relationship and the evidence between subtypes of alcoholic beverages and gout risk.Methods The weekly alcoholic beverage consumption of patients in the UK Biobank was collected and calculated. The Cox regression model was applied to assess the effects of drinking alcohol in general and its subtypes on gout risk by calculating the hazard ratio (HR) and 95% CIs. Additionally, the restricted cubic splines were used to estimate the dose-response relationship between alcohol consumption and gout risk. To evaluate the robustness, we performed subgroup analysis across various demographic characteristics.Results During a mean follow-up period of 11.7 years, a total of 5728 new incident gout cases were diagnosed among 331,865 participants. We found that light alcohol consumption was linked to a slight decrease in gout incidence among female individuals (HR 0.78, 95% CI 0.65-0.94, P = 0.01), whereas there was no significant association in male individuals. Moreover, the dose-response relationship showed that drinking light red wine and fortified wine could reduce the gout risk, whereas beer or cider, champagne or white wine, and spirits increased the gout risk at any dose.Conclusion Our study suggested a J-shaped dose-response relationship between drinking and gout risk in female individuals, but not in male individuals. For specific alcoholic beverages, light consumption of red wine and fortified wine was associated with reduced gout risk. These findings offer new insights into the roles of alcoholic beverages in gout incidence risk, although further validation is warranted.