A two-sample Mendelian randomization study investigated the relationship between dietary factors and the risk of gout and elevated serum uric acid levels. The study analyzed the impact of various foods, including cheese, tea, coffee, dried fruits, non-oily fish, and sugar, on gout and serum uric acid levels. The results showed that cheese, tea, coffee, and dried fruits were protective factors against gout, while non-oily fish and sugar were risk factors for elevated serum uric acid levels. Alcohol intake frequency was also a risk factor for gout. The study used inverse-variance weighted MR analysis and sensitivity analyses to assess the reliability of the findings. The results suggest that dietary interventions targeting these foods could help in the prevention and management of gout. The study highlights the importance of dietary factors in gout management and provides insights for developing tailored nutritional strategies for patients with gout. However, the study has limitations, including potential confounding factors and the lack of comprehensive population-wide data. The findings contribute to the understanding of the causal relationships between dietary factors and gout, supporting the development of dietary interventions for gout prevention and treatment.A two-sample Mendelian randomization study investigated the relationship between dietary factors and the risk of gout and elevated serum uric acid levels. The study analyzed the impact of various foods, including cheese, tea, coffee, dried fruits, non-oily fish, and sugar, on gout and serum uric acid levels. The results showed that cheese, tea, coffee, and dried fruits were protective factors against gout, while non-oily fish and sugar were risk factors for elevated serum uric acid levels. Alcohol intake frequency was also a risk factor for gout. The study used inverse-variance weighted MR analysis and sensitivity analyses to assess the reliability of the findings. The results suggest that dietary interventions targeting these foods could help in the prevention and management of gout. The study highlights the importance of dietary factors in gout management and provides insights for developing tailored nutritional strategies for patients with gout. However, the study has limitations, including potential confounding factors and the lack of comprehensive population-wide data. The findings contribute to the understanding of the causal relationships between dietary factors and gout, supporting the development of dietary interventions for gout prevention and treatment.