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Genetic basis of hyperuricaemia and gout 

Genetic basis of hyperuricaemia and gout
Genetic basis of hyperuricaemia and gout

Nicola Dalbeth

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date: 28 September 2020

Owing to the different means of ascertaining prevalence between studies, it is difficult to compare prevalence across countries. Country-specific studies that collect data with the same methodology show that the prevalence of gout is increasing. Factors that influence the prevalence of gout are inherited genetic factors and environmental exposures. Some foods that increase serum urate levels and trigger acute gouty arthritis are risk factors—red meat and beer are the best established, but seafood and sugar-sweetened beverages also increase serum urate levels and are strong anecdotal triggers of flares. Diuretics associate with increased serum urate and the risk of gout. Hyperuricaemia and gout are co-morbid with other metabolic conditions, the most prominent being heart disease, renal disease, and type 2 diabetes. Collectively the evidence does not suggest that increased serum urate levels are clinically detrimental, except in gout, nephrolithiasis, and perhaps progression of heart and kidney disease.

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