無症狀高尿酸血症的族群往往在數年內，有定比例的人會進展成痛風，因而被視為痛風發作前的第個階段。而某些高嘌呤有類的飲食，例如豆類、香菇、動物內臟、堅果類、及海鮮等，以往被認為會增加血中嘌呤的濃度而引發痛風。然而，已有部分證據顯示植物性高嘌呤食物並不會增加痛風的發生率。此外，有研究認為，牛奶及部分奶類製品對於預防痛風可能有角色。我們利用實證醫學的步驟，找到篇前瞻性世代研究及三篇橫斷面研究，並針對前瞻性世代研究嚴格評讀。證據顯示，長期使用脫脂牛奶及低脂優格較多的男性，痛風發生率較低，而長期較多地攝入植物性高嘌呤類食物的男性，痛風發生率並未增加。

Asymptomatic hyperuricemia is regarded as the first stage of gout. Certain percentage of asymptomatic hyperuricemia patientsdevelops gout after a few years. Purine rich food, such as beans, mushrooms, organ meats, nuts, and seafood, were previously thought to increase blood levels of uric acid level. However, there is some evidence that purine rich vegetables do not increase the risk of gout. In addition, some studies show that milk and some dairy products may have a role in protection from gout. Following evidence-based-medicine steps, one randomized control study, one prospective cohort study and three cross-sectional studies were included. One prospective cohort study underwent critical appraisal. Evidence suggests that men with long-term use of skim milk and low-fat milk have lower incidence rate of gout; while incidence rate of goutdo not increase in men who have long-term intake of purine rich vegetable.