LAUSR

Background A trend of earlier onset of gout has been reported even though its incidence increases in a linear fashion with age until 70 years. Dietary factors have been supposed to be contributed to the early onset of gout. Objectives To investigate diet characteristics of gout and their impact on the early onset of gout. Methods Consecutive gout patients who fulfilled the 2016 ACR/EULAR classification criteria were recruited between Dec 2016 and Dec 2017 A cross-section survey on dietary factors before gout onset was conducted with semi-quantitative diet questionnaire. The questionnaire included alcohol, fructose-containing beverages, soup, animal organs, sea-foods, hotpot, tea and coffee, which impact on serum uric acid (sUA) and aren’t major macronutrient provider in Chinese dietary patterns. The patients with gout onset before age 30 years were defined as early-onset group while the others were defined as control group. Results Among 180 gout patients recruited, there were 69 (38.3%) patients in early-onset group and 111 (61.7%) in control group. Compared with control group, gout patients in early-onset group presented significantly higher level of sUA, estimated glomerular filtration rate and proportion of obesity, but lower fraction excretion of uric acid and prevalence of hypertension (table 1, p<0.05). The results of diet questionnaire showed that more patients in early-onset group consumed fructose-containing beverages≥3 times/week, but less alcohol, animal organs and tea (all p<0.05, figure 1). There were no significantly difference in the consumption of soup, seafood, hotpot and coffee. Consuming fructose-containing beverages≥3 times/week [OR 8.3 (2.5, 27.1), p<0.001], alcohol ≥1 standard unit/d [OR 0.27 (0.10, 0.80), p=0.017] and tea ≥3 times/week [OR 0.33 (0.12, 0.92), p=0.033] were associated with early-onset gout after adjusted by variables which were significantly different between early-onset group and control group (table 1).Abstract OP0187 – Table 1 Comparison of clinical characteristics between the early-onset group and control group Characteristics all patients(n=180) early-onset group (n=69) control group (n=111) P Male, n(%) 168 (93.3) 68 (98.6) 100 (90.1) 0.027 Age, years 42.5±15.5 28.3±7.2 51.4±12.4 <0.001 Age of onset, years 37.8±15.1 23.5±5.1 46.7±12.1 <0.001 Duration of gout, years 3.0 (1.0,8.0) 3.0 (2.0,5.0) 3.0 (1.0,7.0) 0.782 Family history, n (%) 63 (35.0) 29 (42.0) 34 (30.6) 0.148 Tophi, n (%) 31 (17.2) 10 (14.5) 21 (18.9) 0.544 sUA, mg/dl 9.0±2.4 9.9±2.1 8.7±2.1 <0.001 FEUA,% 3.9 (2.8,5.2) 3.2 (2.3,4.7) 4.2 (3.0,5.7) 0.002 eGFR, ml/min-1/1.73m-2 83.2±19.7 91.3±17.3 78.3±19.5 <0.001 Hypertension, n (%) 58 (32.2) 11 (15.9) 47 (42.3) <0.001 Diabetes mellitus, n (%) 26 (14.4) 7 (10.1) 19 (17.1) 0.276 Dyslipidemia, n (%) 117 (65.0) 44 (63.8) 73 (65.8) 0.873 Body mass index kg/m2 25.4±3.5 25.7±4.1 25.2±3.0 0.352 Obesity, n (%) 46 (25.6) 24 (34.8) 22 (19.8) 0.034 sUA: serum uric acid; FEUA: fraction excretion of uric acid; eGFR: estimated glomerular filtration rate. Conclusions Fructose-containing beverages may be an independent risk factor for gout early-onset in south China. Patient education should emphasise diet management. Acknowledgements The present study was supported by Guangdong Natural Science Foundation, China Grant no. 2014A030310086) to Qian-Hua Li. Disclosure of Interest None declared