Intake of Purine-rich Foods, Total Meat, Seafood and Dairy Products and Relationship to Serum of Uric Acid

Department of Biochemistry, Alqunfudah University College, Umm Alqura University, Saudi Arabia

Corresponding Author

MA Babiker

Department of Biochemistry

Alqunfudah University College

Umm Alqura University

Saudi Arabia

Tel: + 966544190526

Fax: + 966177323774

E-mail: muhammed.wadaljad@hotmail.com

Abstract

Objective: To evaluate the relationship between serum uric acid levels and dietary factors in a nationally representative sample of healthy Sudanese men who were not taking medication for gout at the time of the study. Methods: Over twelve months period we followed and investigated the relationship between the intake of purine-rich foods, protein, and dairy products and status of uric acid management in 812 men who had no history of gout at base line, aged 30 years and older. Diet was assessed every month by means of a food-frequency questionnaire. Results: During one year of the study, we clearly documented that the multivariate relative risk of gout among men was found in the highest quintile for both meat and seafood intake, as compared to those in the lowest quintiles. At the other hand, it is possible that the intake of dairy products plays a role in reducing uric acid concentration and protecting against gout. Serum uric acid concentration is increased with increasing total meat or seafood intake and decreased with increasing dairy products intake. After adjusting for age, the serum uric acid level in the highest quintile group of total meat intake was higher by 0.58 mg/dl (95% CI 0.39, 0.77; P = 0.001 for trend) than that in the lowest quintile. The corresponding difference for seafood was 0.41 mg/dl (95% CI 0.19, 0.63; P = 0.005 for trend). and -0.46 mg/dl (95% CI -0.81, -0.10; P = 0.02 for trend) for total dairy intake. Conclusion: These findings clearly suggest that higher amounts of meat and seafood consumption is associated with an increased risk of gout, whereas a higher level of dairy products consumption may decrease the risk of gout.

Keywords:Uric acid; Seafood; Meat; Dairy products.

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