Merck Manual

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Risk Factors for the Development of Gout

Risk Factors for the Development of Gout

  • Beer (including nonalcoholic beer) and liquor

  • Foods and drinks containing high fructose corn syrup

  • Certain foods (especially anchovies, asparagus, consommé, herring, meat gravies and broths, mushrooms, mussels, all organ meats, sardines, and sweetbreads; red meat,chicken, and fish all contribute some to elevated uric acid levels)

  • Low dairy intake

  • Certain cancers and blood disorders (such as lymphoma, leukemia, and hemolytic anemia)

  • Certain drugs (such as thiazide diuretics, cyclosporine, pyrazinamide, ethambutol, and nicotinic acid)

  • Certain rare enzyme abnormalities

  • Starvation