Abstract:

Gouty arthritis is a metabolic disorder marked by elevated uric acid levels and the deposition of urate crystals, often in the first metatarsophalangeal joint. Diet significantly impacts uric acid metabolism, with vegetarian and non-vegetarian diets potentially affecting uric acid levels differently. Additionally, genetic variants and lifestyle factors play important roles in influencing gout severity and associated complications. A cross-sectional study aimed to compare the dietary, genetic and other lifestyle factors that influence gouty arthritis patients. About 82 gouty arthritis patients were included. Serum uric acid levels, genetic variants, and demographic, and clinical data were collected and analyzed. Among non-vegetarian patients, 85% exhibited significantly elevated serum uric acid levels (>10 mg/dL), in contrast to only 15% of vegetarian patients. Over 70% of non-vegetarian individuals had identifiable genetic variants. Furthermore, non-vegetarian patients experienced a higher frequency of acute gout attacks, greater pain severity, and increased tophi formation. The non-vegetarian diet is associated with higher uric acid levels and greater disease severity in patients with gouty arthritis and the Vegetarian diet is beneficial for patients with gouty arthritis, as it is associated with lower serum uric acid levels, fewer acute gout attacks, and reduced medication requirements.

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