That’s true, but the root cause of gout is carbs and fructose and alcohol. Lowering uric acid when gout is acute makes sense, but long term you want to get off the sugars and alcohols.
Over recent decades, the incidence of gout has steadily increased, largely due to lifestyle
factors such as diet, obesity, and metabolic conditions
The paper also indicates a global rise in gout going hand in hand with the rise in global metabolic dysfunction.
Having looked at the paper, it good, really good… but the genetic factors are for a population in the current metabolic context (high carb diets, poor metabolic health). Some people can tolerate the modern food landscape really well, and those people don’t get gout (hence this paper). But just because people’s genetics are intolerant of the current food landscape, doesn’t mean they HAVE to get gout… It can be avoided, by cutting out carbs, fructose, and alcohol. So even if you have a genetic sensitivity that leads to gout, you can simply not eat the foods necessary for the condition.
Genetic factors play a crucial role in the development of gout, with several studies highlighting
its strong hereditary component. Twin studies have demonstrated a strong genetic component
in gout, with heritability estimates reaching 60% for uric acid kidney clearance, 87% for uric
acid-to-creatinine ratios, and 28% to 31% for gout itself.
And also towards the end
While observational studies have often linked alcohol intake with gout,
our MR analysis suggests that this association may be confounded by other factors or may not
represent a direct causal relationship.
That’s true, but the root cause of gout is carbs and fructose and alcohol. Lowering uric acid when gout is acute makes sense, but long term you want to get off the sugars and alcohols.
https://studyfinds.org/gout-genetic-fingerprint/
I don’t have access to the actual text of the study but gout is primarily genetic and not solely the result of diet or lifestyle.
Quotes from the paper https://doi.org/10.1038/s41588-024-01921-5
The paper also indicates a global rise in gout going hand in hand with the rise in global metabolic dysfunction.
Having looked at the paper, it good, really good… but the genetic factors are for a population in the current metabolic context (high carb diets, poor metabolic health). Some people can tolerate the modern food landscape really well, and those people don’t get gout (hence this paper). But just because people’s genetics are intolerant of the current food landscape, doesn’t mean they HAVE to get gout… It can be avoided, by cutting out carbs, fructose, and alcohol. So even if you have a genetic sensitivity that leads to gout, you can simply not eat the foods necessary for the condition.
Here is the full paper: https://www.medrxiv.org/content/10.1101/2025.02.07.25321834v1.full.pdf
Right below that it says
Genetic factors play a crucial role in the development of gout, with several studies highlighting its strong hereditary component. Twin studies have demonstrated a strong genetic component in gout, with heritability estimates reaching 60% for uric acid kidney clearance, 87% for uric acid-to-creatinine ratios, and 28% to 31% for gout itself.
And also towards the end
While observational studies have often linked alcohol intake with gout, our MR analysis suggests that this association may be confounded by other factors or may not represent a direct causal relationship.