Gout Is a Genetic Condition, Triggered by Lifestyle Factors: Study

A new study analyzing 2.6 million DNA samples challenges long-held beliefs about diet and lifestyle. 

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Gout—a type of arthritis long blamed on overindulgence of sweets and alcohol—is primarily caused by genetics, according to a massive international study.

Researchers analyzing the DNA of 2.6 million people found that inherited genes play the crucial role in determining who develops the painful condition that affects roughly 4 percent of American adults.

“Gout is a chronic disease with a genetic basis and is not the fault of the sufferer,” Tony Merriman, an honorary research professor at the University of Otago’s department of microbiology and immunology, and a senior author, said in a statement. “The myth that gout is caused by lifestyle or diet needs to be busted.”

Genetic Basis of Gout

A recent genome-wide association study, published in Nature Genetics, analyzed the genetic information of 2.6 million people, revealing the crucial role of inherited genes in gout development.

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The researchers combined DNA data sets from around the world, with roughly three-quarters of the data coming from 23andMe Inc., the direct-to-consumer genetics company, whose customers consented to participate in the research.

The misconception that gout is caused solely by lifestyle or diet often leads to shame, which causes sufferers to avoid seeking necessary medical treatment, such as preventive drugs that lower urate levels in the blood, Merriman said.

Merriman also explained that while dietary factors like eating red meat can trigger gout attacks, the underlying cause is high levels of urate. Urate is a small molecule, also known as uric acid, that is a byproduct of the breakdown of purines, which are the building blocks of DNA. It forms painful crystals in the joints, which are further aggravated by the immune system’s negative reaction to their presence.

Genes influence how the body produces and eliminates uric acid. Variations in certain genes can disrupt this balance, leading to high uric acid levels and increasing risk of gout.

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The research identified numerous immune genes and pathways, providing new potential targets for preventing gout attacks. One possible treatment option could involve repurposing tocilizumab, a drug currently used for other immune-related diseases such as rheumatoid arthritis. This drug targets a receptor for interleukin-6, an immune signal identified as a new genetic factor related to gout.

Merriman is hopeful that these discoveries will lead to improved treatments for those suffering from gout. “We hope that, in time, better and more accessible treatments will become available with the new targets we identified,” he stated.

Diet Still Important

While research finds genetics may play a larger role in gout than first thought, sometimes a particular food or type of food can start or exacerbate the inflammatory process, Stephanie Schiff, a registered dietitian at Huntington Hospital, part of Northwell Health in New York, and not associated with the study, told The Epoch Times.

“The patients I’ve seen with gout often give me a laundry list of foods that they avoid because of their condition,” Schiff said, adding that these foods include items like red meat (beef, pork, lamb), processed meats, organ meats, seafood, high-fat dairy, refined carbohydrates, sugar, and alcohol. “It’s a restrictive menu,” Schiff said.

Similar to recommendations for any inflammatory disease or condition, she advises that a person living with gout should avoid high sugar foods, processed meats, and highly refined and processed foods, which can exacerbate the condition.

“I’d urge a person with gout to increase their intake of plants—vegetables, fruits, unrefined grains, seeds, nuts and legumes,” Schiff said.