At its root, gout comes down to too much uric acid — either because your body produces more than usual or because your kidneys remove too little. Several everyday factors can nudge uric acid upward and make flares more likely.
Common Risk Factors
Diet plays a real but often overstated role. Frequently eating red meat, organ meats, and certain seafood such as shellfish can raise uric acid, and so can drinks sweetened with sugar or high-fructose corn syrup. Alcohol is another contributor, with beer being especially likely to trigger trouble. According to the Mayo Clinic, carrying excess body weight also raises risk, because it increases uric acid production while making it harder for the kidneys to clear it.
Gout also keeps company with several other health conditions. It is more common in people with high blood pressure, diabetes, metabolic syndrome, heart disease, and chronic kidney disease, which is why managing gout often goes hand in hand with caring for your overall health. Certain medications can play a part too — thiazide and loop diuretics, sometimes called water pills, can raise uric acid levels. If you take one of these, that is a conversation to have with your doctor rather than a reason to stop on your own. Finally, family history matters, because genetics strongly influence how your body handles uric acid.
Who Is Most Likely to Develop Gout
Gout is far more common than many people realize. It affects an estimated 3.9% of U.S. adults — roughly 9.2 million people — and as summarized in a clinical overview from the National Library of Medicine, prevalence climbs steeply with age, reaching around 11 to 13% in people older than 80.
Sex and age shape the picture as well. Gout is about three times more common in men than in women, and it often first appears in men between the ages of 30 and 50. Women tend to be relatively protected until menopause, when falling estrogen levels allow uric acid to rise toward levels more typical of men, and their risk increases accordingly.