Table 3 Patient knowledge of foods and alcoholic beverages and their risk of causing a gout flare
From: Patients’ knowledge and beliefs concerning gout and its treatment: a population based study
% agreement that item could cause a gout flare | ||||
|---|---|---|---|---|
Food | Total population | Active gout | Not active gout | P value |
Published evidence of an association between gout episode and level of consumption* (% agreement that item could cause a gout flare) | ||||
Shellfish | 55 | 21 | 22 | 0.855 |
Beer | 43 | 28 | 45 | 0.026 |
Hard liquor (whiskey, gin and vodka) | 34 | 28 | 34 | 0.419 |
Seafood excluding shellfish | 23 | 53 | 52 | 0.957 |
Beef | 22 | 11 | 24 | 0.046 |
Pork | 7 | 4 | 8 | 0.288 |
No associations seen (% agreement that item could cause a gout flare) | ||||
Vegetables | 58 | 47 | 59 | 0.131 |
Chicken | 55 | 42 | 57 | 0.051 |
Legumes (beans and lentils) | 39 | 32 | 39 | 0.356 |
Wine | 13 | 4 | 15 | 0.030 |
Overall score ( mean ± SD) | 3.4 (2.3) | 2.7 (2.2) | 3.6 (2.2) | 0.014 |