A recent study highlights dietary habits linked to gout prevention. Researchers from the University of the Philippines conducted this study. It involved 91,000 adult participants. The team observed eating habits over several years. The study concluded last month in Manila.

Dr. Marissa Santos led the research. She said certain diets reduce gout risk. "High-fiber and low-fat diets are beneficial," she noted during a press conference. Foods like vegetables and whole grains emerged as key. They lower uric acid levels.

The study took seven years to complete. Participants aged 30 to 70 were included. They recorded food intake meticulously. Analysis revealed specific patterns. The team used digital tools for accuracy.

Many Filipinos suffer from gout. The condition affects mainly men over 45. Traditional diets contribute to the problem. Foods high in purines increase risks. Pork and alcohol are common culprits.

Experts urge dietary changes. Health Secretary Maria Kyle Lim emphasized the findings. "We must shift mindsets," she urged at a health forum last Tuesday. Reducing processed foods was one of her key suggestions.

A government campaign followed these insights. It launched on October 12. The campaign educates on healthy choices. TV ads and brochures are being used. Schools also incorporated lessons on nutrition.

The Department of Health supports these efforts. Their collaboration with local leaders is ongoing. Free workshops teach families to cook healthier meals. These initiatives aim to improve national health.