Gout: Alcohol increases the risk of formation of “painful” crystals in the joints

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A popular type of drink to avoid during an inflammatory attack.

Gout is “a painful form of arthritis that occurs when high levels of uric acid in the blood causes crystals to form and accumulate in and around the joint.”

There are many dietary triggers for gout, and one of the worst culprits is “distilled” alcohol.

Beer and spirits associated with an increased risk of gout and recurrent attacks. Moderate wine consumption does not increase the risk of gout attacks. Given the risks, you should avoid drinking alcohol during gout attacks and limit alcohol, especially beer, between attacks.

Distilled essentially means that the alcoholic beverage has been obtained by distilling fermented agricultural products. Spirits are distilled alcoholic beverages. Common examples include tequila, rum, gin, vodka, whiskey, and bourbon.

A large body of evidence links alcohol consumption to an increased risk of gout. However, studies also found evidence to the contrary.

Researchers looked at the amount and type of alcohol consumed in relation to the risk of recurrent gout attacks.

Episode drinking, regardless of the type of alcoholic beverage, was associated with an increased risk repeated attacks of gout, including potentially in moderate amounts.