No Alcohol No Sweat

Gout just doesn’t sound nice, does it? As a word, it doesn’t sit nicely on the tongue; when you say it, it’s sort of like the end comes too quickly. You’ve barely got the ‘G’ out when you’re already having to get ready for that last ‘T’. And as an actual thing, a disease, it’s even worse. Gout is a type of arthritis that causes sudden, severe pain; swelling; and tenderness in the joints, especially the big toe. Does not sound nice. Even worse, one of the primary triggers for someone developing gout is alcohol. But what about non-alcoholic beer and gout

The science of gout

Gout is caused by the accumulation of uric acid crystals in the joints. One of the known triggers of gout attacks is alcohol, particularly beer, due to its purine content.

Purines are a type of chemical compound found in many foods and drinks, though they are particularly prevalent in beer. The ingredient in beer that contains purines is primarily yeast. Yeast is responsible for the fermentation process in beer production, converting sugars into alcohol and carbon dioxide. During this process, yeast produces purines as a natural byproduct, which, with nowhere to go, stays in the drink and which you consume along with the beer.

Your body metabolises the purines into a substance called uric acid. Normally, uric acid dissolves in your blood and passes through your kidneys and out of your body in urine. However, if your body produces too much uric acid or is unable to excrete it properly, the uric acid can build up in your joints, forming sharp crystals. These crystals can cause inflammation, pain, and swelling, which are the hallmark symptoms of gout.

Beer is particularly problematic because it contains a high amount of purines compared to other alcoholic beverages. In addition, beer also tends to be consumed in larger quantities than other drinks, which can further increase the purine load on your body.

Therefore, drinking too much beer can cause an accumulation of uric acid in your body, leading to gout symptoms. If you have gout or are at risk for developing it, it’s best to limit your consumption of beer and other high-purine foods and drinks.

Other risk factors for gout

While alcohol consumption, particularly of high-purine beers, is a known risk factor for gout, there are other factors that can increase the risk of gout attacks. These include:

• Obesity: People who are overweight or obese are more likely to develop gout. This is due to the increased production of uric acid in fat cells.
• Genetics: Gout has a strong genetic component. People with a family history of gout are more likely to develop the condition.
• Medical conditions: Certain medical conditions, such as high blood pressure, diabetes, and kidney disease, can increase the risk of gout.

Does non-alcoholic beer increase the risk of gout?

The risk of gout is primarily associated with the purine content of beer,. This is a naturally occurring substance found in many foods and beverages, including beer. Non-alcoholic beers may contain lower levels of purines than traditional beers, but they are still certainly present.

Studies looking into this question have found varying levels of risk.

For instance, a study published in the journal Rheumatology International in 2016 compared the effect of non-alcoholic beer, regular beer and water on the risk of gout attacks in 27 men with gout. The study found that both regular beer and non-alcoholic beer increased the risk of gout attacks compared to water. However, there was no significant difference in the risk between regular beer and non-alcoholic beer. So, pretty much the same risks whether your beer contains alcohol or not.

Another study published in the Journal of Rheumatology in 2010, in contrast, found that non-alcoholic beer consumption was associated with a lower risk of gout attacks in men with a history of gout. The study followed 47 men with a history of gout for 12 months. It found that non-alcoholic beer consumption was associated with a significant reduction in the risk of gout attacks compared to no beer consumption. The study suggested that non-alcoholic beer may have anti-inflammatory properties that could help reduce the risk of gout attacks.

Non-alcoholic beer and gout: conclusion

These studies, of course, need to be taken on advisement given the low numbers of participants. Plus, everyone is going to experience a disease, including gout, differently. Your individual physiology, genetics, social background all create an idiosyncratic cocktail of influences on how your body manifests illness and disease.

However, given the lack of a definitive answer it seems – alas – that if you have gout or are at risk of developing the condition, it would be prudent to swerve non-alcoholic beer as well as its alcoholic counterpart.

_{Image credit: Josh Olalade}