The Comparative Effect of Exposure to Various Risk Factors on the Risk of Hyperuricaemia

Diet Has a Weak Causal Effect

Ruth K. G. Topless; Tanya J. Major; Jose C. Florez; Joel N. Hirschhorn; Murray Cadzow; Nicola Dalbeth; Lisa K. Stamp; Philip L. Wilcox; Richard J. Reynolds; Joanne B. Cole; Tony R. Merriman


Arthritis Res Ther. 2021;23(75) 

In This Article


In conclusion, we demonstrate using attributable fraction measures, that incorporate both the prevalence of exposure and effect size, the considerably greater attributable fraction of HU in the general population owing to common inherited genetic variants and BMI than to dietary exposure. The use of urate-lowering therapy in gout was the largest contributor to attributable fraction of HU. These findings are consistent with previous findings from the use of variance explained in the general population.[10] There is a weak causal effect between four dietary habits and urate levels, all mediated by BMI. Collectively, our findings refute the widely held perception that HU is primarily caused by diet.[57–60]