Table 3: Frequency and percentage distribution of knowledge among our participants.
| Knowledge variables | Inadequate ≤ 50% | Moderately adequate 51-69% | Adequate ≥ 70% | |||
| N | % | N | % | N | % | |
| General knowledge on gout symptoms | 19 | 76 | 6 | 24 | - | - |
| Risk factors for gout | 18 | 72 | 6 | 24 | 1 | 4 |
| Food to avoid or limit in case of gout | 21 | 84 | 4 | 16 | - | - |
| Way physical activity improve gout symptoms | 16 | 64 | 7 | 28 | 2 | 8 |