Сравнение частоты и количества употребления в пищу мясных продуктов у пациентов с подагрой и асимптоматической гиперурикемией (предварительные данные пилотного исследования)

Abstract

Aim: to compare the frequency and quantity of meat and fish products consumption in patients with asymptomatic hyperuricemia (AHU) and gout. Patients and Methods: the single-center study included 112 patients aged more than 18 y.o. with AHU or gout who had uric acid (UA) level >360 μmol/l, examined in the period from January 2022 to January 2023. The diagnosis of gout was made in accordance with the gout classification criteria of the American College of Rheumatology (ACR) / European Alliance of Associations for Rheumatology (EULAR) 2015. Patients who did not meet the criteria of ACR/EULAR 2015 were diagnosed with AHU. The clinical study included medical history, examination, anthropometric data, standard physical examination. The laboratory study included the determination of fasting serum uric acid, creatinine, C-reactive protein. All patients in the study filled out the Food Frequency Questionnaire. Results: 57 (49.1%) patients with AHU, of which 31 (54.4%) were male, and 55 (50.9%) patients with gout, of which 51 (92.7%) were male, were examined during the study. In the group with gout, versus the group with AHU, statistically significantly higher levels of serum UA (504.7 and 431 μmol/l, respectively, p=0.0003) and creatinine (103.8±30 and 78.0±19.3 μmol/l, p=0.005) were detected. The consumption of meat products (beef, lamb, chicken, pork) in patients with gout and AHU in most cases did not differ. About a quarter of patients in both groups did not eat fish at all. Conclusion: data on the comparable frequency concerning consumption of meat and fish products by patients with gout and AHU have been obtained, which can serve as the theory confirmation that dietary characteristics do not play a major role in the genesis of gout, although they are associated with the UA level. KEYWORDS: gout, asymptomatic hyperuricemia, obesity, meat products, fish products, uric acid. FOR CITATION: Eliseev M.S., Zhelyabina O.V., Cheremushkina E.V. Frequency and quantity comparison of meat and fish products consumption in patients with gout and asymptomatic hyperuricemia (preliminary data of the pilot study). Russian Medical Inquiry. 2023;7(7):445–451 (in Russ.). DOI: 10.32364/2587-6821-2023-7-7-7.