Risk factors for primary gout and hyperuricemia

• Main Authors: Xiang-Lin Yin, Bao-Sheng Guan, Hong-Bin Qiu
• Format: Article
• Language: English
• Published: Editorial Board of Journal of Hainan Medical University 2020-10-01
• Series: Journal of Hainan Medical University
• Subjects: gout; hyperuricemia; uric acid; risk factors; epidemiological survey
• Online Access: http://www.hnykdxxb.com/PDF/202019/07.pdf

Objective: Through epidemiological investigation, to investigate the etiology and influencing factors of primary gout and hyperuricemia (HUA). Methods: Using case-control methods, designed questionnaires on gout and/or HUA related factors (living habits, eating habits and environmental factors, etc). Logistic regression analysis of the survey results was performed with SPSS 19.0 software. Results: (1)Univariate Logistic regression analysis: 11 risk factors with statistical significance (P<0.05), often eat sauce food, often eat Fried food, often eat asparagus, often eat nuts, often drink, smoking, drink water <1000ml per day, residential temperature 曑17曟 in winter, work environment average temperature 曑≤17°曟 in winter, often exposure to toxic and harmful substances, often use induction cooker or microwave oven (P<0.05), the OR values were 2.063, 1.701, 3.242, 1.560, 2.055, 1.338, 5.700, 5.330, 2.305, 2.821, 1.701; 3 protective factors, occasionally eat fresh fruit, wake up between 5 and 7 am, use the computer less than 1 hour per day (P<0.05), OR values were 0.723, 0.611 and 0.558, respectively. (2)Multivariate Logistic regression analysis was performed for all factors: 6 risk factors, The risk factors were often drink, drink water <1000ml per day, residential temperature曑17 曟 in winter, work environment average temperature 曑≤17曟 in winter, use mobile network cellphones and use unicom network cellphones (P<0.05), OR values are 2.008, 4.240, 4.034, 1.889, 2.207 and 1.891, respectively; 2 protective factors: occasionally eat agaric and use the computer less than 1 hour per day (P<0.05), OR values were 0.551 and 0.536, respectively. Conclusions: Proper improvement of diet structure, adjustment of life and behavior, and avoidance of environmental risk factors can effectively reduce uric acid level, control the incidence of HUA and gout, and improve health level.