Abstract
BackgroundHyperuricemia 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.MethodsWe 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.ResultsIn 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.ConclusionsHealthy 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.Electronic supplementary materialThe online version of this article (doi:10.1186/s12937-015-0032-1) contains supplementary material, which is available to authorized users.
Highlights
Hyperuricemia can lead to gout, and may be a risk factor for cardiovascular events, hypertension, diabetes and renal disease
The present paper explores the relationship between serum uric acid (SUA) and dietary factors in more detail by examining the association between SUA and intakes of macro- and micronutrients estimated from dietary surveys, in addition to consumption of different food categories, and by comparing data from two large cohorts of homogenous ethnicity but from different geographical locations and food traditions (Australia and Norway)
Norwegian participants were older with higher prevalence of hypertension and smoking, higher average levels of HbA1c, SUA, total cholesterol, HDL cholesterol and higher percentage of energy intake (E%) from carbohydrates
Summary
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, the association between hyperuricemia and micro-and macro-nutrient intake has not been established. Hyperuricemia is a modifiable condition that can lead to gout, and may be an independent risk factor for cardiovascular events [1,2,3,4], hypertension [5,6], diabetes [7] and renal disease [8,9]. There is substantial variation in the distribution of measured SUA levels and in the predisposition to hyperuricemia-associated conditions across different races/ ethnicities and genders, which could partially be explained. As obesity and male gender are factors typically associated with both elevated SUA and preference for energy-dense foods [18,19,20,21,22] , the cohorts were analyzed stratified according to abdominal obesity status and gender
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