Researchers have discovered that low-fat dairy products may improve excretion of uric acid in the urine. In one particular study, those who consumed 1 serving or more of low-fat milk or yogurt per day experienced less uric acid in their blood than those who didn’t. Since milk has a high protein and low purine content it may explain dairy’s protective effect and has been ruled as a beneficial food for reducing gout. Milk products protect against gout due to the uricosuric effect of the milk proteins casein and lactalbumin. Data from randomized controlled studies have shown that cow’s milk also has an acute urate-lowering effect due to its low purine content, and increases the excretion of xanthine (a precursor of urate) and uric acid. Orotic acid, which is present in milk, decreases the reabsorption of uric acid and promotes its excretion by the kidneys. Certain dairy elements may contain anti-inflammatory properties. In some research, glycomacropeptide and a substance known as “G600 milk fat extract” were discovered to reduce inflammation and regulate the inflammatory response to monosodium urate crystals. Basically, the consumption of low-fat dairy products correlates to reducing inflammation and is a valuable source for reducing gout.