Gout and the risk factors.

Hyperuricemia

If only pure hyperuricemia, gout is not, this is just a state of purine metabolic disorders, increased uric acid in the blood (above 7 mg% or above 420mmol / L) but not pathogenic. Hyperuricemia alone have a high rate: from 4 to 14% of the population (depending on ethnicity, national). This situation can occur very early, even at puberty. The majority of cases, this situation absolutely does not cause symptoms, often only accidentally discovered while testing.

Hyperuricemia is considered to be important risk factors of gout. Blood uric acid levels higher, more likely to be gout.

Approximately 5-10% of people with hyperuricemia will become gout patients in the late 3rd onwards (> 35 years).

Eat more foods that contain purine

On the group of people with hyperuricemia, eating purine-rich foods will increase the status of hyperuricemia available, prompting them to become gout patients, as fast recurrent gout attacks, uncontrollable disease and soon became chronic gout.

Drinking a lot of alcohol

The drink more wine, spirits will not only contribute to increased blood uric acid uric acid but also easily be deposited in the organization, causing gout attack levels, causing kidney stones ... Drinking alcohol also affects liver , kidney, stomach ... to the comorbidity such as heart disease, hypertension, dyslipidemia.

Obesity, hypertension, dyslipidemia

These factors are both risk factors, just as the disease often associated with gout. If not well controlled, these factors adversely affecting patients and vice versa if the elements are adjusted well to contribute to gout easy to treat.