Milk protein has a uricosuric effect, which means promoting urate excretion through urine, and has been observed in metabolic and epidemiological studies.
General analysis and large follow-up studies have found an adverse link between low-fat milk consumption and the risk of gout.
Yogurt contains probiotics that can help reduce uric acid in two ways: some gut bacteria can break down or transform purine precursors;
Improving gut microbiome balance helps reduce inflammation and improve metabolic function associated with uricemia. Tests with yogurt containing Lactobacillus gasseri PA-3 showed an improvement in uric acid levels in the trial group.
Consuming more dairy products, especially low-fat milk, is associated with a reduced rate of gout. This result was later confirmed by many observational and system analysis studies.
The American Academy of Rehabilitation (ACR) and current clinical guidelines recommend encouraging the consumption of low-fat milk and yogurt as part of a non-pharmatic strategy to reduce the risk and frequency of gout, while emphasizing limiting alcohol and fructose-rich drinks.
Prioritize low-fat, no added sugar yogurt, 1 can (about 150-200 g) a few times a week can be a reasonable choice as part of a reduced-purine and balanced diet.
Choose probiotic yogurt if there is evidence of a specific strain of bacteria reducing uric acid (for example, studies with L. gasseri), but more research is needed to recommend widespread.
Combine other measures: drink enough water, reduce alcohol, especially beer, limit fructose-containing drinks, control weight and increase physical activity. These are interventions that have been shown to reduce uricemia and the risk of gout.
People with kidney disease or taking medication (for example, diuretic drugs, enzyme inhibitors) should consult a doctor before changing their diet.
