Genetic factors. Approximately one in four people with gout have a family history of the disease. In some families, the enzyme that helps the body break down purines is missing.
Consuming a steady diet of foods that are high in purines. (Foods that are high in purines break down in the body to uric acid.) Purine-rich foods include organ meats, herring, mackerel and trout (beans and peas also contain purines; however, at lower levels).
Eating to excess. Habitual heavy eaters often develop gout because large quantities of food increase the amount of uric acid produced by the body.
Taking certain medications. Drugs that reduce the body's ability to remove uric acid, such as diuretics (water pills), salicylates (ASA, Aspirin®), cyclosporine (Neoral®) and levodopa (Prolopa®) contribute towards the development of gout. Since the vitamin B3 (niacin) raises uric acid levels, it may also contribute toward the condition when used in excess.
Having certain degenerative conditions that give rise to excessive breakdown of cells. This can increase serum purine levels which in turn increase the amount of uric acid in the body.
Acute symptoms of gout (flare-ups) seem to happen more frequently under certain conditions. These include:
Having an infection
Having sustained a joint injury
Having surgery or being hospitalized
Overindulgence in alcohol or purine-rich foods
Being stressed
Being dehydrated
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