Gut‑Friendly Food Helps Gout Patients Live Longer

People who have gout or high uric acid levels often face higher risks of dying from any cause and heart disease. A study followed more than five thousand adults with these conditions for about six years to see if a diet that supports healthy gut bacteria could change those risks. Researchers used a special score called the Dietary Index for Gut Microbiota (DI‑GM). The score was built from a 24‑hour food list and counts foods that help or hurt gut microbes.

After linking the participants’ diet records to national death data, the analysis found that those with a higher DI‑GM score had fewer deaths. Those scoring six or more had one third less chance of dying from any cause and almost half the risk of heart‑related death compared to people scoring four or less. Each extra point on the score lowered overall mortality by eight percent and heart‑related death risk by thirteen percent. The pattern held up even when the researchers tested different assumptions and subgroups.

These results suggest that eating more gut‑friendly foods—like fiber‑rich fruits, vegetables, whole grains and fermented products—could be a useful strategy for people with gout or high uric acid to improve their survival chances. The study points to diet as a possible target for future health plans aimed at this high‑risk group. [/formatted_text/]

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