date:Oct 15, 2012
n the body but also in certain foods, like organ meats, anchovies, mushrooms and some seafoods.
For the study, Zhang and his colleagues recruited patients over the Internet to take online surveys about their attacks.
All the 633 participants had had a gout attack in the last 12 months, had been diagnosed with gout by a doctor, lived in the United States and were at least 18 years old. They also had to release their medical records to the researchers.
For the next year, the patients filled out