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Gout is caused by hyperuricemia — high blood levels of uric acid, which forms crystals that collect around the joints. New Zealand researchers analyzed genetic and diet data from nearly 17,000 American men and women of European ancestry.
The investigators found that diet was much less important than the individual patient’s genes in deciding whether or not they would develop hyperuricemia. The findings “are important in showing the relative contributions of overall diet and inherited genetic factors” in gout, wrote a team led by Dr. Tony Merriman of the University of Otago.
In a related editorial, rheumatologist Dr. Ed Roddy, of Keele University in the United Kingdom, said the findings have important psychological implications for patients. That’s because people with gout often face stigma due to the misconception that gout is a “self-inflicted” condition, caused by unhealthy lifestyle habits. That, in turn, can make some patients reluctant to seek medical help.
But the new research “provides important evidence that much of patients’ preponderance to hyperuricemia and gout is [genetic and] non-modifiable, countering these harmful but well-established views and practices,” Roddy said.
For centuries, diet was considered the main risk factor for gout, and recent studies suggest that certain foods such as meat, shellfish, alcohol and sugary soft drinks are associated with a higher risk of gout, while other foods such as fruit, vegetables, low-fat dairy products and coffee may protect against gout. Genetics plays an important role in gout, medication and diet can change the condition.