Risk factors for primary gout and hyperuricemia

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≤17℃in winter,work environment average temperature≤17℃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≤17℃in winter,work environment average temperature≤17℃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.