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

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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, P for trend = 0.009). For decaffeinated coffee, the multivariate RRs according to consumption categories (0, 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.