A prospective study on gout in patients with hyperuricemia

VernacularTitle:原发性高尿酸血症患者发生痛风的前瞻性研究
Author: Yangang WANG ; Shengli YAN ; Changgui LI ; Shihua ZHAO ; Jing Lü ; Zhongchao WANG ; Fang WANG ; Zhimin MIAO
Publication Type:Journal Article
Keywords: Gout; Hyperuricemia
From: Chinese Journal of Endocrinology and Metabolism 2011;27(7):553-556
CountryChina
Language:Chinese
Abstract: Objective To determinate the risk factors of gout in patients with hyperuricemia.Methods Patients detected with hyperuricemia both in epidemiological survey of Shandong coastal areas in 2004 and in health examination of our hospital were followed up for three years to observe the incidence of gout, relationship of diet and gout, and changes of biochemical indicators.Results During 3 years, 102 patients (19%) out of 536 patients with hyperuricemia developed gout. Age(OR=1.046, P＜0.05), serum uric acid(OR=1.021, P＜0.05), fasting plasma glucose(OR=1.021, P＜0.05), triglyceride(OR=1.008, P＜0.05), tony crab intake ( OR=5.992, P＜0.05),and beer intake(OR=1.012, P＜0.05) were the risk factors of gout attack in patients with hyperuricemia.Conclusions Excess intake of tony crab and beer resulting in fluctuation of serum uric acid is the main risk factor of gout in patients with hyperuricemia. Correcting metabolic disorder of glucose and lipid, reducing the intake of high-purine food, and controlling the level of serum uric acid are the measures to reduce gout attack.