ĐẶC ĐIỂM LÂM SÀNG VÀ THÓI QUEN ĂN UỐNG CỦA NGƯỜI BỆNH MẮC GOUT TAI BỆNH VIỆN TRUNG ƯƠNG QUÂN ĐỘI 108

Abstract

Objective: To describe the clinical characteristics and dietary habits of gout patients at the 108 Military Central Hospital to support management and nutritional guidance in treatment.

Subjects and Methods: A cross-sectional descriptive study was conducted on 106 patients aged ≥18 years diagnosed with gout according to the ACR/EULAR 2015 criteria, from January 2025 to October 2025. Data were collected from medical records and interviews, analyzed using Stata 17 with p < 0.05 considered statistically significant.

Results: The mean age was 62.1 ± 15 years; males accounted for 97.4%. Mean disease duration was 10.3 ± 7.2 years, with an average of 4.5 acute gout attacks/year. Common sites of involvement were the first metatarsophalangeal joint (43.7%), knee (43.7%), and ankle (38.7%). Prominent symptoms included swelling (96.6%), redness (89.1%), warmth (88.2%), and joint pain (98.3%). Tophi were present in 34.5% of patients, significantly higher in those with disease duration >10 years (p < 0.001). Serum uric acid ≥480 µmol/L was observed in 38.8%. The most common trigger for acute gout attacks was high-protein meals (71.8%). Comorbidities included hypertension (44.4%) and diabetes mellitus (26.5%). Regarding nutrition, most patients effectively restricted high-purine foods (72.4–87.0% consumed ≤3 meals/week or never for offal, red meat, seafood, asparagus/mushrooms/fermented foods) and maintained high intake of recommended foods (96.5% vegetables/fruits, 99.1% starchy foods, 81.0% lean meat ≥4 meals/week). However, 49.1% still consumed alcohol/beer/coffee ≥4 meals/week, and only 37.4% drank ≥2 liters of water/day, with 7% never achieving this.

Conclusion: Gout predominantly affects middle-aged men and commonly involves lower limb joints. Tophi are significantly associated with longer disease duration. Dietary habits have improved post-diagnosis but remain incomplete in terms of knowledge.