Cross-sectional analysis of nutrition and serum uric acid in two Caucasian cohorts: the AusDiab Study and the Tromsø study
Adult
Dietary Fiber
0301 basic medicine
Eggs
Medicine (miscellaneous)
Choice Behavior
Body Mass Index
Cohort Studies
Food Preferences
03 medical and health sciences
Dietary Carbohydrates
Animals
Micronutrients
Aged
Aged, 80 and over
2. Zero hunger
Nutrition and Dietetics
VDP::Medical disciplines: 700::Clinical medical disciplines: 750
Research
VDP::Medisinske Fag: 700::Klinisk medisinske fag: 750
Australia
Fishes
The Tromsø study
Vitamins
Ausdiab
Diet
3. Good health
Cholesterol
Cross-Sectional Studies
Fruit
Female
Macronutrients
Dairy Products
Edible Grain
Energy Intake
Uric acid
Food categories
DOI:
10.1186/s12937-015-0032-1
Publication Date:
2015-05-13T15:46:28Z
AUTHORS (6)
ABSTRACT
Hyperuricemia can lead to gout, and may be a risk factor for cardiovascular events, hypertension, diabetes and renal disease. There is well-known link between gout and habitual intake of meat and seafood, however the association between hyperuricemia and micro-and macro-nutrient intake has not been established.We studied associations between intakes of food categories, macro-and micronutrients and serum uric acid (SUA) levels in two cross-sectional surveys of Caucasian adults deriving from different food traditions: Australian Diabetes, Obesity and Lifestyle Study 1999/00 (n=9734, age 25-91) and Tromsø Study 4 1994/95 (n = 3031, age 25-69). Dietary intake was calculated from self-administered Food Frequency Questionnaires. In some analyses we stratified according to abdominal obesity status and gender.In both cohorts, lower levels of SUA were found in subjects with higher consumption of carbohydrates, calcium and vitamin B2, while higher fat intake was associated with higher SUA, after adjustment for age, body mass index, estimated glomerular filtration rate, physical activity, total energy intake, use of diuretics, presence of hypertension, diabetes and gout. Among individual food items, high consumption of dairy products, high-fibre bread, cereals and fruits were associated with lower SUA in most subject groups while consumption of meat, eggs, beer and spirits, but not wine, with elevated levels.Healthy food choices with high intake of carbohydrates, dairy products, fiber and micronutrient-rich foods, and limited intake of fat, beer and spirits, might be recommended to prevent high SUA. Dietary factors seem to have qualitatively similar impact on SUA in obese and non-obese men and women from Australia and Norway.
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