Gout was once incorrectly thought to be a disease of the rich and famous, caused only by eating too much rich food and drinking fine wines. Although diet and excessive drinking of alcohol can contribute to the development of gout, they are not the main cause of the disorder.
Gout results from abnormal deposits of sodium urate crystals around the joint cartilage and their later release into the joint fluid. Urate crystals can also form in the kidney, causing kidney stones.
Sodium urate is formed from uric acid, a natural chemical in the body. Uric acid comes from the natural breakdown of RNA and DNA (the genetic material in cells). Some foods contain large amounts of uric acid, especially red meats and internal organs (such as liver and kidneys), some shellfish, and anchovies. Patients who eat more meat and fish (and less dairy) or drink more beer and liquor seem to be more prone to gout. But changing these habits may only partially reduce the likelihood of stopping gout attacks once they have started.
Uric acid in low amounts remains dissolved in the blood, passes through the kidneys and gastrointestinal system, and leaves the body as waste. Uric acid in high amounts (higher than 6.7 mg/dL) will settle out of the blood and deposit in joints and make a person more likely to develop gout.
The amount of uric acid in your blood can change depending on:
How efficiently your kidney gets rid of the uric acid in the blood (the main cause of elevated levels)
Your weight
What you eat
Your overall health
How much alcohol you drink
What medicines you are taking
Sudden illnesses
Not everyone with high levels of uric acid will develop gout. The kidneys’ ability to rid the body of uric acid is partly determined by heredity. Yet, just because someone in the family has gout does not mean everyone in that family will have the disorder. Often, the effect of heredity is modified by the risk factors mentioned above that affect uric acid, as well as male sex and age. All of these factors increase the risk of gout.