This study's results revealed that the intake of oils and beverages in the gout group was greater than that in the healthy group, which may be attributed to the fact that saturated fatty acids and triglycerides can cooperate with uric acid crystallization and induce monocytes to promote the release of Interleukin-1β (IL‐1β) and Interleukin-8 (IL‐8), which in turn further promotes the chemotaxis of neutrophils. This evidence concerns the gene CXCL8 and gout.