The study led by Gao X and colleagues from Harvard University School of Public Health in Boston, Massachusetts showed that those who had high intake of vitamin C had lower levels of serum uric acid, which is believed to be a risk factor for gout.

For the study, Gao and colleagues examined associations between vitamin C intake and serum uric acid in 1387 women without hypertension and with body mass index lower than 30 mg/m2 who participated in the Health Professional Follow-up Study.

Vitamin C intake was assessed using a validated semi-quantitative food frequency questionnaire. Serum uric acid concentrations were measured.

Other factors considered in the study included smoking, BMI, ethnicity, blood pressure, presence of gout, use of aspirin, and intake of energy, alcohol, dairy protein, fructose, meat, seafood and coffee.

Greater intakes of vitamin C were associated with significantly lower serum uric acid concentrations after adjusting for other factors.   And an inverse association was observed through vitamin C intake of 400 to 500 mg per day.

Specifically, intakes of vitamin C at doses < 90, 90-249, 250-499, 500-999, or > or = 1000 mg/day were associated with uric acid at levels of 6.4, 6.1, 6.0, 5.7, and 5.7 mg/dl, respectively.

Greater intakes of vitamin C were also associated with lower incidence of hyperuricemia (serum uric acid greater than 6 mg/dL). Those who had daily intake of vitamin C at doses < 90, 90-249, 250-499, 500-999, or > or = 1000 mg/day were 42 percent, 43 percent, 62 percent, and 66 percent less likely to have hyperuricemia respectively compared with those who had only less than 90 mg per day.

The researchers concluded "These population-based data indicate that vitamin C intake in men is inversely associated with serum uric acid concentrations. These findings support a potential role of vitamin C in the prevention of hyperuricemia and gout."