Association Between Dietary Intake and Serum Uric Acid Levels in Kidney Transplant Patients

Abstract

The aim of this study was to evaluate the association between dietary intake and uric acid (UA) levels in kidney transplant patients (KTPs). A cross-sectional study was performed with 113 KTPs. Dietary intake assessment was carried out thorough two 24-hour dietary recalls using the 5-step multiple pass method. We evaluated the intake of energy, carbohydrate, total protein, animal protein, vegetable protein, total fat, saturated fat, trans fat, monounsaturated fat, polyunsaturated fat, omega-3 and omega-6 fatty acids, cholesterol, total sugar, added sugars, total fiber, insoluble fiber, soluble fiber, alcohol, caffeine, fructose, glucose, lactose, sucrose, vitamin A, vitamin C, vitamin E, and calcium. The intake of several food groups (portions) was also evaluated. Hyperuricemia was classified as >7.0 and >6mg/dL for men and women, respectively. In odds ratio analyses, the individuals who ingested more vegetable protein (g/kg) and caffeine (mg) presented lower chance to have hyperuricemia. In linear regression, animal protein (g) intake was positively associated (β=0.011, P=.048), while vegetable protein (g/kg) intake was inversely associated (β=-2.45, P=.047) with serum UA. However, after a multiple linear regression including vegetable and animal protein intakes together, only vegetable protein intake remained associated with UA. The intake of other nutrients and portions of food groups was not associated with UA. All the analyses were adjusted for sex, age, hypertension, body mass index, glomerular filtration rate, use of medicines, and caloric intake misreporting. Vegetable protein and caffeine intakes were inversely associated with UA in KTPs.