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Positive association of tomato consumption with serum urate: support for tomato consumption as an anecdotal trigger of gout flares.

Flynn TJ, Cadzow M, Dalbeth N, Jones PB, Stamp LK, Hindmarsh JH, Todd AS, Walker RJ, Topless R, Merriman TR - BMC Musculoskelet Disord (2015)

Bottom Line: Tomato consumption is an anecdotal trigger of gout flares.European individuals from the Atherosclerosis Risk In Communities (ARIC; n = 7517) Study, Cardiovascular Health Study (CHS; n = 2151) and Framingham Heart Study (FHS; n = 3052) were used to test, in multivariate-adjusted analyses, for association between serum urate and tomato intake.Of these 20% specifically mentioned tomatoes, the 4(th) most commonly reported trigger food.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry, University of Otago, Box 56, Dunedin, New Zealand. tanya.flynn@otago.ac.nz.

ABSTRACT

Background: Gout is a consequence of an innate immune reaction to monosodium urate crystals deposited in joints. Acute gout attacks can be triggered by dietary factors that are themselves associated with serum urate levels. Tomato consumption is an anecdotal trigger of gout flares. This study aimed to measure the frequency of tomato consumption as a self-reported trigger of gout attacks in a large New Zealand sample set, and to test the hypothesis that tomato consumption is associated with serum urate levels.

Methods: Two thousand fifty one New Zealanders (of Māori, Pacific Island, European or other ancestry) with clinically-ascertained gout were asked about gout trigger foods. European individuals from the Atherosclerosis Risk In Communities (ARIC; n = 7517) Study, Cardiovascular Health Study (CHS; n = 2151) and Framingham Heart Study (FHS; n = 3052) were used to test, in multivariate-adjusted analyses, for association between serum urate and tomato intake.

Results: Seventy one percent of people with gout reported having ≥1 gout trigger food. Of these 20% specifically mentioned tomatoes, the 4(th) most commonly reported trigger food. There was association between tomato intake and serum urate levels in the ARIC, CHS and FHS combined cohort (β = 0.66 μmolL(-1) increase in serum urate per additional serve per week; P = 0.006) - evident in both sexes (men: β = 0.84 μmolL(-1), P = 0.035; women: β = 0.59 μmolL (-1), P = 0.041).

Conclusions: While our descriptive and observational data are unable to support the claim that tomato consumption is a trigger of gout attacks, the positive association between tomato consumption and serum urate levels suggests that the self-reporting of tomatoes as a dietary trigger by people with gout has a biological basis.

No MeSH data available.


Related in: MedlinePlus

Frequency at which 1447 individuals (478 European, 256 New Zealand Māori, 197 Ngati Porou Māori, 421 Pacific Island, 95 Other ethnicity) who reported ≥1 food trigger of gout flares, specified each food type/category
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Fig1: Frequency at which 1447 individuals (478 European, 256 New Zealand Māori, 197 Ngati Porou Māori, 421 Pacific Island, 95 Other ethnicity) who reported ≥1 food trigger of gout flares, specified each food type/category

Mentions: Of the 2051 New Zealand men and women with gout who were surveyed, 1447 (70.6 %) self-reported ≥1 food or drink trigger of acute gout attacks; 905 (62.5 %) specified seafood or fish, 681 (47.1 %) alcohol, 509 (35.2 %) red meat and 292 (20.2 %) tomatoes (Fig. 1); with 69.4 % specifying >1 trigger. Vegetables, fruit and sugar-sweetened drinks ranked fifth, sixth, and seventh most common reported trigger foods, respectively. Triggers were more commonly reported in New Zealand Māori, Ngati Porou Māori and New Zealand Pacific Island people than European (76.2, 79.1, 88.3 and 57.8 %, respectively). Compared to European, after adjusting for factors influencing the severity of gout, New Zealand Pacific Island people were 3.87-fold (95 % confidence interval (2.72 to 5.61), P = 1.9x10−13), New Zealand Māori 1.91-fold ((1.38 to 2.68), P = 1.3x10−4) and Ngati Porou Māori 3.00-fold ((1.98 to 4.66), P = 4.7x10−7) more likely to self-report a trigger of gout attacks. Similarly Pacific Island people, New Zealand Māori and Ngati Porou Māori were more likely to self-report tomatoes as a trigger of gout flares (1.48-fold ((1.02 to 2.18), P = 0.04); 1.98-fold ((1.32 to 2.97), P = 8.8x10−4); 2.58-fold ((1.69 to 3.93), P = 1.0x10−5), respectively) than those of European descent.Fig. 1


Positive association of tomato consumption with serum urate: support for tomato consumption as an anecdotal trigger of gout flares.

Flynn TJ, Cadzow M, Dalbeth N, Jones PB, Stamp LK, Hindmarsh JH, Todd AS, Walker RJ, Topless R, Merriman TR - BMC Musculoskelet Disord (2015)

Frequency at which 1447 individuals (478 European, 256 New Zealand Māori, 197 Ngati Porou Māori, 421 Pacific Island, 95 Other ethnicity) who reported ≥1 food trigger of gout flares, specified each food type/category
© Copyright Policy - OpenAccess
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC4541734&req=5

Fig1: Frequency at which 1447 individuals (478 European, 256 New Zealand Māori, 197 Ngati Porou Māori, 421 Pacific Island, 95 Other ethnicity) who reported ≥1 food trigger of gout flares, specified each food type/category
Mentions: Of the 2051 New Zealand men and women with gout who were surveyed, 1447 (70.6 %) self-reported ≥1 food or drink trigger of acute gout attacks; 905 (62.5 %) specified seafood or fish, 681 (47.1 %) alcohol, 509 (35.2 %) red meat and 292 (20.2 %) tomatoes (Fig. 1); with 69.4 % specifying >1 trigger. Vegetables, fruit and sugar-sweetened drinks ranked fifth, sixth, and seventh most common reported trigger foods, respectively. Triggers were more commonly reported in New Zealand Māori, Ngati Porou Māori and New Zealand Pacific Island people than European (76.2, 79.1, 88.3 and 57.8 %, respectively). Compared to European, after adjusting for factors influencing the severity of gout, New Zealand Pacific Island people were 3.87-fold (95 % confidence interval (2.72 to 5.61), P = 1.9x10−13), New Zealand Māori 1.91-fold ((1.38 to 2.68), P = 1.3x10−4) and Ngati Porou Māori 3.00-fold ((1.98 to 4.66), P = 4.7x10−7) more likely to self-report a trigger of gout attacks. Similarly Pacific Island people, New Zealand Māori and Ngati Porou Māori were more likely to self-report tomatoes as a trigger of gout flares (1.48-fold ((1.02 to 2.18), P = 0.04); 1.98-fold ((1.32 to 2.97), P = 8.8x10−4); 2.58-fold ((1.69 to 3.93), P = 1.0x10−5), respectively) than those of European descent.Fig. 1

Bottom Line: Tomato consumption is an anecdotal trigger of gout flares.European individuals from the Atherosclerosis Risk In Communities (ARIC; n = 7517) Study, Cardiovascular Health Study (CHS; n = 2151) and Framingham Heart Study (FHS; n = 3052) were used to test, in multivariate-adjusted analyses, for association between serum urate and tomato intake.Of these 20% specifically mentioned tomatoes, the 4(th) most commonly reported trigger food.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry, University of Otago, Box 56, Dunedin, New Zealand. tanya.flynn@otago.ac.nz.

ABSTRACT

Background: Gout is a consequence of an innate immune reaction to monosodium urate crystals deposited in joints. Acute gout attacks can be triggered by dietary factors that are themselves associated with serum urate levels. Tomato consumption is an anecdotal trigger of gout flares. This study aimed to measure the frequency of tomato consumption as a self-reported trigger of gout attacks in a large New Zealand sample set, and to test the hypothesis that tomato consumption is associated with serum urate levels.

Methods: Two thousand fifty one New Zealanders (of Māori, Pacific Island, European or other ancestry) with clinically-ascertained gout were asked about gout trigger foods. European individuals from the Atherosclerosis Risk In Communities (ARIC; n = 7517) Study, Cardiovascular Health Study (CHS; n = 2151) and Framingham Heart Study (FHS; n = 3052) were used to test, in multivariate-adjusted analyses, for association between serum urate and tomato intake.

Results: Seventy one percent of people with gout reported having ≥1 gout trigger food. Of these 20% specifically mentioned tomatoes, the 4(th) most commonly reported trigger food. There was association between tomato intake and serum urate levels in the ARIC, CHS and FHS combined cohort (β = 0.66 μmolL(-1) increase in serum urate per additional serve per week; P = 0.006) - evident in both sexes (men: β = 0.84 μmolL(-1), P = 0.035; women: β = 0.59 μmolL (-1), P = 0.041).

Conclusions: While our descriptive and observational data are unable to support the claim that tomato consumption is a trigger of gout attacks, the positive association between tomato consumption and serum urate levels suggests that the self-reporting of tomatoes as a dietary trigger by people with gout has a biological basis.

No MeSH data available.


Related in: MedlinePlus