Which of the following is a risk factor for gout?

• A. Aspirin
• B. Estrogen
• C. Beer
• D. Vitamin C

Answer: (C)

Gout risk rises with factors that raise uric acid levels in the blood. Beer fits this by increasing uric acid through two main routes. First, it contains substantial purines from yeast and malt; when purines are metabolized, they become uric acid, boosting production. Second, alcohol impairs kidney excretion of uric acid and promotes lactic acid formation, which competes with uric acid for elimination. Dehydration from drinking can further concentrate uric acid. Among common beverages, beer tends to raise uric acid more than wine or spirits, making it a notable risk factor for gout. By contrast, estrogen helps promote uric acid excretion, vitamin C can lower uric acid, and aspirin can raise uric acid at some doses, but beer is the most direct dietary-linked risk in this context.