Gout can cause severe joint pain, when excess uric acid occurs in the blood. Then, the excess uric acid crystallizes and deposits in the joints and other tissues, causing inflammation and pain. Avoiding high alcohol consumption, refined carbohydrates and excess protein are necessary dietary measures to reduce the risk of gout.
One study assessed, through dietary questionnaires, the daily intake of vitamin C for 20 years in 1,317 people, finding that intakes of between 500 and 999mg daily of vitamin C decreased by one 17% the risk of gout compared to those with consumption less than 250mg daily. In consumption between 1,000 and 1,499mg, the risk of gout was 34% lower and in people who consumed more than 1,500 this was reduced to 45%.
The possible mechanism of action could be a reduction in blood uric acid levels by vitamin C, which would prevent the formation of urate crystals. Therefore, increasing vitamin C intake may be useful in preventing gout.
Reference: Source: British Journal of Nutrition
