of
sodium urate affecting the elbow, knuckles, and finger joints. The
crystallization of
uric acid, often related to relatively high levels in the blood, is the underlying cause of gout. This can occur because of diet, genetic predisposition, or underexcretion of
urate, the salts of uric acid. The risk, however, varies depending on the degree of hyperuricemia. When levels are between 415 and 530 μmol/L (7 and 8.9 mg/dL), the risk is 0.5% per year, while in those with a level greater than 535 μmol/L (9 mg/dL), the risk is 4.5% per year. and include a strong association with the consumption of alcohol, sugar-sweetened beverages, meat, and seafood. Among foods richest in
purines yielding high amounts of uric acid are dried
anchovies, shrimp,
organ meat, dried
mushrooms,
seaweed, and
beer yeast. Chicken and potatoes also appear related. Other triggers include
physical trauma and surgery. Specifically, a diet with moderate purine-rich vegetables (e.g.,
beans,
peas,
lentils, and
spinach) is not associated with gout. Neither is
total dietary protein. Eating skim milk powder enriched with glycomacropeptide (GMP) and G600 milk fat extract may reduce pain but may result in diarrhea and nausea. Physical fitness, healthy weight, low-fat dairy products, and to a lesser extent, coffee and taking vitamin C, appear to decrease the risk of gout; however, taking vitamin C supplements does not appear to have a significant effect in people who already have established gout.
Genetics Gout is partly genetic, contributing to about 60% of
variability in uric acid level.
Loss-of-function mutations in
SLC2A9 and
SLC22A12 causes low blood uric acid levels by reducing urate absorption and unopposed urate secretion. A
body mass index greater than or equal to 35 increases male risk of gout threefold.
Medication Diuretics have been associated with attacks of gout, but a low dose of
hydrochlorothiazide does not seem to increase risk. ==Pathophysiology==