Increased risk for hyperuricemia in adults sensitized to cow milk allergen

Several studies indicated the beneficial role of milk or dairy intake in protecting against gout or lowering rate levels. The elimination of milk or other dairy products due to cow milk allergies might increase the risk for gout and hyperuricemia. We investigated the potential risk of hyperuricemia in adults in the USAs according to the presence of milk allergen sensitization. We analyzed the data from the 2005–2006 National Health and Nutrition Examination. A total of 3893 adults with available data from specific IgE tests for milk allergen, serum uric acid levels, and no other missing information on their questionnaires were included in this study. Hyperuricemia was defined as serum uric acid levels >7.0 mg/dL. Overall, 151 (4.0 %) subjects were sensitive to milk allergen. The mean uric acid level in the sensitized subjects was higher than that in their non-sensitized counterparts. A significant difference in the rate of hyperuricemia between the two groups was found. Compared with subjects who were not sensitized to milk allergen (reference), subjects sensitized to milk allergen exhibited a significant increase in uric acid (β = 0.29; 95 % CI = 0.09–0.48) after adjusting for all potential covariates. In addition, the sensitized subjects, compared with the non-sensitized subjects, showed an increased risk of hyperuricemia (OR = 1.72; 95 % CI = 1.17–2.53). Adults who showed sensitivity to cow milk allergen were at a higher risk of hyperuricemia than those who were not sensitized, suggesting that restricted intake of milk or dairy products may be a possible risk factor for hyperuricemia.