A recent large-scale study on over 40000 adults in Shanghai confirmed that soy products do not cause gout.This study found that moderate intake of soybeans and soy products not only did not increase the risk of high uric acid, but also helped to reduce its incidence rate.

This study was jointly conducted by the School of Public Health at Fudan University and multiple disease control centers in Shanghai. Researchers tracked over 40000 adults living in the suburbs of Shanghai for several years.The research team used a food frequency questionnaire to assess everyone's eating habits in the past 12 months, and divided the intake of soybeans and soybean products (soybean milk, tofu, dried tofu, Rolls of dried bean milk creams, etc.) into three groups according to dry weight: the lowest group, the middle group, and the highest group.

After investigation, it was found that the average daily intake of legumes is not high, only about 5.57 grams.The more beans you eat, the lower the risk of developing new high uric acid levels. For every additional gram consumed per day, the risk decreased by about 2% for the group that ate the most, and by 26% for the group that ate the least.The dose-response relationship is not linear, but non-linear: the protective effect is most pronounced in the range of approximately 6-28 grams per day.

Of course, any study has limitations, such as potential biases in dietary recall and incomplete analysis of different soy products; But the overall trend is clear and consistent - soy products behave more like "friends" rather than "enemies" here.