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Coffee consumption and risk of incident gout in men: A prospective study

  1. Hyon K. Choi1,†,*,
  2. Walter Willett2,
  3. Gary Curhan2

Article first published online: 25 MAY 2007

DOI: 10.1002/art.22712

Issue

Arthritis & Rheumatism

Arthritis & Rheumatism

Volume 56, Issue 6, pages 2049–2055, June 2007

Additional Information

How to Cite

Choi, H. K., Willett, W. and Curhan, G. (2007), Coffee consumption and risk of incident gout in men: A prospective study. Arthritis & Rheumatism, 56: 2049–2055. doi: 10.1002/art.22712

Author Information

  1. 1

    Arthritis Research Centre of Canada, Vancouver General Hospital, University of British Columbia, Vancouver, British Columbia, Canada, and Brigham and Women's Hospital, Boston, Massachusetts

  2. 2

    Brigham and Women's Hospital, Harvard Medical School, and Harvard School of Public Health, Boston, Massachusetts

  1. †

    Dr. Choi has received compensation (less than $10,000 each) for serving on the advisory boards of TAP and Savient Pharmaceuticals.

*Division of Rheumatology, Department of Medicine, University of British Columbia, Arthritis Research Centre of Canada, 895 West 10th Avenue, Vancouver, BC V5Z 1L7, Canada

  1. †

    Dr. Choi has received compensation (less than $10,000 each) for serving on the advisory boards of TAP and Savient Pharmaceuticals.

Publication History

  1. Issue published online: 25 MAY 2007
  2. Article first published online: 25 MAY 2007
  3. Manuscript Accepted: 7 MAR 2007
  4. Manuscript Received: 28 DEC 2006

Funded by

  • NIH. Grant Numbers: DK-58573, AA-11181, HL-35464, CA-55075
  • TAP Pharmaceuticals

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Abstract

Objective

Coffee is one of the most widely consumed beverages in the world and may affect the risk of gout via various mechanisms. We prospectively evaluated the relationship between coffee intake and the risk of incident gout in a large cohort of men.

Methods

Over a 12-year period, we studied 45,869 men with no history of gout at baseline. Intake of coffee, decaffeinated coffee, tea, and total caffeine was assessed every 4 years through validated questionnaires. We used a supplementary questionnaire to ascertain whether participants met the American College of Rheumatology survey criteria for gout.

Results

We documented 757 confirmed incident cases of gout. Increasing coffee intake was inversely associated with the risk of gout. The multivariate relative risks (RRs) for incident gout according to coffee consumption categories (0, <1, 1–3, 4–5, and ≥6 cups per day) were 1.00, 0.97, 0.92, 0.60 (95% confidence interval [95% CI] 0.41–0.87), and 0.41 (95% CI 0.19–0.88), respectively (P for trend = 0.009). For decaffeinated coffee, the multivariate RRs according to consumption categories (0, <1, 1–3, and ≥4 cups per day) were 1.00, 0.83, 0.67 (95% CI 0.54–0.82), and 0.73 (95% CI 0.46–1.17), respectively (P for trend = 0.002). Total caffeine from all sources and tea intake were not associated with the risk of gout.

Conclusion

These prospective data suggest that long-term coffee consumption is associated with a lower risk of incident gout.

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