Intake of selected foods and beverages and serum uric acid levels in adults

Elsa-Brasil (2008–2010)

Bibliographic Data

ID15094034
AuthorsMichelle Timóteo da Silva (Universidade Federal de Minas Gerais), Maria De Fátima Haueisen Sander Diniz (0000-0001-9146-5003, Universidade Federal de Minas Gerais), Carolina Gomes Coelho (0000-0002-7294-3724, Universidade Federal de Minas Gerais), Pedro G Vidigal (0000-0001-8035-1350, Universidade Federal de Minas Gerais), Rosa Weiss Telles (0000-0003-4027-2943, Universidade Federal de Minas Gerais), Sandhi Maria Barreto (0000-0001-7383-7811, Universidade Federal de Minas Gerais, corresponding author)
Year2020
Volume23
Issue3
Pages506-514
Publication date2020-02-01
Open AccessYes
TypeARTICLE
VenuePublic Health Nutrition (JOURNAL)
Journal identifiersISSN: 1368-9800 • E-ISSN: 1475-2727
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980019002490
PMID31587682
OpenAlexW2980295296
LanguageEN
Citations received2
References cited31

Objective: To investigate the association between the intake of selected food groups and beverages and serum uric acid (UA). Design: Cross-sectional study using the baseline data (2008–2010) from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). Food intake was assessed by food frequency questionnaire with 114 items. Linear and logistic regressions investigated the associations between the daily intake of each food group (servings/d) and UA (mg/dl) and hyperuricemia (UA ≥ 6·8 mg/dl), respectively. All the analyses were adjusted for potential confounders, energy intake and all food groups. Setting: Teaching and research institutions from six Brazilians states. Subjects: The participants were 14 320 active and retired civil servants, aged 35–74 years. Results: Higher intake of dairy products was associated with lower serum UA levels in both sexes, with a statistical dose-response gradient. High meat intake was associated with high UA only in women, and high intake of organ meats, in men. Intake of fish and fruits, vegetables and legumes were not associated with serum UA. In men, moderate and high intake of alcoholic beverages, specifically beer and spirits, but not wine, increased UA. In women, only high intake of alcoholic beverages, specifically beer, was associated with increased serum UA. Similar associations were seen for hyperuricemia. Conclusions: Results suggest a potential beneficial role of dairy products consumption on UA levels. The association between alcohol intake and UA differed according to type of beverage and between sexes. Results reinforce the need to consider the whole diet in the analysis and to conduct sex stratified analysis

Alcohol · Alcohol intake · Biology · Confounding · Environmental health · Food group · Food intake · Hyperuricemia · Logistic regression · Uric acid · Alcohol Consumption and Health Effects · Gout, Hyperuricemia, Uric Acid · Liver Disease Diagnosis and Treatment · Medicine · Food Science · Internal Medicine

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