Gout is a painful condition which results from high levels of uric acid in the blood. Over time the uric acid forms crystals in the joints which leads to inflammation, stiffness and pain.

Normally, the kidneys remove uric acid from the blood and eliminate it in urine. But the kidneys in those with gout do not keep up with the production of uric acid.

It has been believed that diets high in sugar, alcohol and protein lead to increased risk of gout. In fact, gout was known as the “Disease of Kings” due to its link to rich foods and alcohol.

This view may change as a result of a recent study of 12,000 people which revealed a genetic link to gout.

Scientists at the Medical Research Council Human Genetics Unit and the University of Edinburgh, along with researchers in Croatia, have found a gene variation that makes it harder for the body to remove uric acid from the blood.

That gene is responsible for coding a protein known as SLC2A9 which is responsible for transporting uric acid across the membranes of the kidney. Variations in the SLC2A9 gene cause some people to have higher levels of uric acid in the blood.

The researchers identified genetic variations in the SLC2A9 gene in different populations in Orkney, Tayside and Croatia. Further analysis has eliminated links between the genetic variations in SLC2A9 and increased risk of heart disease, obesity and elevated blood pressure.

Additional research in Germany demonstrated that the gene is associated with the capacity to remove uric acid from the body through urine.

The results of this study is published in the journal Nature Genetics.

Professor Alan Wright of the Human Genetics Unit, and one of the lead authors, says: “The discovery of this important new function for the SLC2A9 protein will aid the development of drugs which could lower blood uric acid levels and prevent or treat gout.”

Another lead author, Harry Campbell, Professor of Genetic Epidemiology and Public Health and the University of Edinburgh says: “This discovery may allow better diagnostic tools for gout to be developed.”