Dietary Etiological Factors Contributing to the Prevalence of Hyperuricemia in Makkah Region

Osama A Shaikhomar,

Published on: 2020-08-04


Background: Recently there was an evolution in nutrition science, and scientific discoveries continued to highlight the importance of food in health maintenance and disease prevention.
Aim of the work: to investigate the association between purine-rich foods and body composition with the prevalence of hyperuricemia in Makkah city.
Methods: A convenes sample of one hundred subject’s male (n=77) and female (n=23) were chosen from inpatient and outpatient orthopaedic clinics and labs in hospitals in Makkah city, in the age range of 20-65 years. Data was collected through an interview with patients by using special questionnaire. A food frequency questionnaire was used to illustrate the consumption rate of purine foods. The weight and height were measured and body mass index (BMI) was estimated. Body composition was evaluated by Bodystat® Omron device. Blood uric acid, urea and creatinine were determined.
Results: About 23.4% of male subjects were Hyperuricemic patients. Mean value of uric acid was significantly higher for hyperuricemia subjects compared to Normouricemia (NU) (0.78 ±0.15 vs 0.33±0.06 µmol/l; p<0.001). There was a highly significant positive correlation (P<0.01) between hyperuricemia and each of age, waist, and visceral fat, as well as the consumption of camel meat, fish, salmon, liver, lentil and beans.
Conclusion: All hyperuricemic subjects were found to be male and the suspected cause was purine-rich diets and decreased activity. Hyperuricemia associated with an increase of age and visceral fat level. Therefore, nutrition education is recommended to improving nutrition and health status and protective of hyperuricemia.

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