Dairy products

Suggested

3 studies · 1 recommendation

Last updated: February 4, 2026

Suggested3 studies

Low-fat dairy products lower uric acid levels and protect against gout development

Three studies encompassing over 800 participants support dairy consumption for gout management. The British Society for Rheumatology clinical guideline assigns Level I evidence (highest grade) with 92% recommendation strength for including skimmed milk and low-fat yoghurt in gout patients' diets. A 12-month cohort study of 812 men demonstrated that those with the highest dairy intake had uric acid levels 0.46 mg/dl lower than lowest consumers (95% CI -0.81 to -0.10; P=0.02). A systematic review of 33 cohort studies confirmed dairy's protective effect across both genders. The uric acid-lowering mechanism appears specific to low-fat dairy products, making skimmed milk and low-fat yoghurt the recommended choices for gout prevention and management.

Evidence

Gender-specific risk factors for gout: a systematic review of cohort studies

Authors: Belcher, John, Evans, Peter L., Hay, Charles A., Mallen, Christian D., Prior, James A., Roddy, Edward

Published: December 1, 2019

The systematic review examined dairy product consumption as one of the dietary risk factors for incident gout across 33 cohort studies. Studies were searched in MEDLINE, EMBASE, CINAHL and the Cochrane Library from inception through March 2019. Among articles comparing risk across genders (20 studies, 60.6%), dairy consumption was analyzed as part of the comprehensive dietary assessment, with findings applicable to both men and women in general population settings.

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The British Society for Rheumatology Guideline for the Management of Gout.

Authors: Mallen, Roddy

Published: May 26, 2017

The BSR/BHPR guideline recommends inclusion of skimmed milk and/or low-fat yoghurt in the diet for gout patients, with Level of Evidence I (the highest evidence grade for dietary interventions in this guideline) and Strength of Recommendation 92%. This represents one of the strongest evidence-based dietary recommendations in the guideline, supported by clinical trial data demonstrating uric acid-lowering effects of low-fat dairy products.

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Intake of Purine-rich Foods, Total Meat, Seafood and Dairy Products and Relationship to Serum of Uric Acid

Authors: Babiker, Muhammed Ali

Published: November 27, 2015

A 12-month cohort study following 812 men aged 30+ without gout history found that serum uric acid decreased with increasing dairy intake. Men in the highest quintile of total dairy consumption had uric acid levels 0.46 mg/dl lower than those in the lowest quintile (95% CI -0.81 to -0.10; P = 0.02 for trend). The study documented that dairy product intake appears to reduce uric acid concentration and provide protection against gout development.

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