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CLINICAL CHARACTERISTICS AND DIETARY HABITS OF GOUT PATIENTS AT 108 MILITARY CENTRAL HOSPITAL
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Abstract
Aims: To describe the clinical characteristics and dietary habits of gout patients at the 108 Military Central Hospital, thereby supporting management and nutritional guidance in treatment.
Methods: A cross-sectional study was conducted on 119 patients aged ≥18 years diagnosed with gout according to the ACR/EULAR 2015 criteria, from January to October 2025. Data were collected from medical records and interviews, and subsequently analyzed using Stata 17, with p < 0.05 considered statistically significant.
Results: The mean age of the participants was 62.1 ± 15 years and males accounted for 97.4%. Mean disease duration was 10,3 ± 7,2 years, with an average frequency of 4.5 acute gout attacks per year. The most 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 the patients and significantly more prevalent in those with a disease duration >10 years (p < 0.001). Serum uric acid ≥480 µmol/L was observed in 38.7%. The most common trigger for acute gout attacks was high-protein meals (70.6%). Comorbidities included hypertension (43.7%) and diabetes mellitus (26,1%). Regarding nutrition, most patients effectively restricted high-purine foods (71.5–87.4% consumed ≤3 meals/week or never for offal, red meat, seafood, asparagus/mushrooms/fermented foods) and maintained high intake of recommended foods (96.6% vegetables/fruits, 99.1% starchy foods, 82.5% lean meat ≥4 meals/week). However, 49,1% still consumed alcohol, beer or coffee ≥4 meals/week. and only 37.0% drank ≥2 liters of water/day, with 7.5% 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.
Keywords
Gout, clinical patterns, nutrition habits
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References
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