Food Consumption is Associated with Hyperuricemia in Boys
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ORIGINAL ARTICLE
Food Consumption is Associated with Hyperuricemia in Boys Luiza Naujorks Reis1 · Leticia Borfe1 · Caroline Brand2 · Silvia Isabel Rech Franke2 · Jane Dagmar Pollo Renner2 · Anelise Reis Gaya1 · Javier Brazo‑Sayavera3 · Cézane Priscila Reuter2 Received: 25 June 2020 / Accepted: 1 August 2020 © Italian Society of Hypertension 2020
Abstract Introduction Hyperuricemia is related to health issues among children and adolescents, once the uric acid concentration is associated with metabolic syndrome, hypertension, insulin resistance, obesity, and dyslipidemia. However, few studies are addressing uric acid levels and food uptake in this age group. Aim To verify the association between food consumption and uric acid in children and adolescents. Methods This is a cross-sectional study developed with 2335 children and adolescents of both genders aged 6–17 years old. Blood collection was performed after 12 h of fasting. Uric acid values were classified according to tertiles, in which the highest tertile was considered as hyperuricemia. Food consumption was evaluated by weekly consumption frequency questionnaire. Pearson correlation and logistic binary regressions were used for statistical analysis. Models were adjusted for age, systolic blood pressure, body mass index (BMI), and skin color/ethnicity. Results It was found an association between red meat consumption and hyperuricemia only in boys in the crude model (OR = 1.56; 95% CI 1.12; 2.18). Also, there was an association between pasta (OR = 1.52; 95% CI 1.11; 2.10) with hyperuricemia in boys, when adjusted age, systolic blood pressure, BMI, and skin color/ethnicity. Conclusion The knowledge of food patterns which are predisposing factors for the increase in serum uric acid levels is important for the implementation of strategies and public health policies for health promotion among children and adolescents. Keywords Uric acid · Eating habits · Blood pressure · Body mass index · School children
1 Introduction Uric acid is the final product of purine metabolism and is excreted in urine [1]. High levels of uric acid in blood [hyperuricemia] may be due to the low rate of excretion by the kidneys or increased production due to excess of purine precursors. Besides that uric acid levels are influenced by genetic and environmental factors, such as food intake, age, and body mass index (BMI) [2, 3]. Hyperuricemia is related to several health problems such as kidney and cardiovascular * Cézane Priscila Reuter [email protected] 1
Graduate Program in Human Movement Sciences, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
2
Graduate Program in Health Promotion, University of Santa Cruz do Sul, Santa Cruz do Sul, Rio Grande do Sul, Brazil
3
Centro Universitario Regional Noreste, Universidad de la República, Rivera, Uruguay
diseases [2–5], and high uric acid serum levels are associated with an approximate increase of 70% at risk for coronary disease [6]. Eating patterns are related to serum uric
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