Estudios científicos
Intake of selected foods and beverages and serum uric acid levels in adults: ELSA-Brasil (2008-2010).
Abstract:
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.
Comentarios divulgativos:
Un nivel de ácido úrico elevado o hiperuricemia puede dar lugar a la formación de cristales de urato, y se relaciona con la gota. Éstos habitualmente se forman en torno a las articulaciones y generando inflamación puntual, pero también crónica. La alimentación podría ser responsable de la hiperuricemia, pero son necesarios más estudios que confirmen esta asociación.
En este artículo científicos brasileños estudian la relación entre los alimentos que forman la dieta de 14.320 adultos, de 35 a 74 años y los niveles de ácido úrico. Los resultados mostraron que un consumo elevado de lácteos se asociaba con menores niveles de ácido úrico, y por el contrario, un consumo elevado de carnes, en las mujeres, o de casquería como el hígado, en los hombres, se relacionaba con hiperuricemia. En cuanto a las bebidas, los hombres que tomaban bebidas diferentes al vino tenían un nivel más elevado de ácido úrico, sin embargo, esto no ocurría en el caso concreto del vino.
Este estudio es observacional y a partir de él no se pueden extraer relaciones de causa- efecto. No obstante, los resultados sugieren que el consumo de vino moderado no se relaciona con un nivel elevado de ácido úrico.