Food consumption is associated with hyperuricemia in boys
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/229712 |
Resumo: | 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 classifed 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. |
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Reis, Luiza NaujorksBorfe, LeticiaBrand, CarolineFranke, Silvia Isabel RechRenner, Jane Dagmar PolloGaya, Anelise ReisBrazo-Sayavera, JavierReuter, Cézane Priscila2021-09-10T04:28:14Z20201179-1985http://hdl.handle.net/10183/229712001131091Hyperuricemia 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 classifed 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.application/pdfengHigh Blood Pressure & Cardiovascular Prevention. Chester, UK. Vol. 27, n.6 (2020), p. 409–415Ácido úricoHábitos alimentaresPressão arterialÍndice de massa corporalEstudantesUric acidEating habitsBlood pressureBody mass indexSchool childrenFood consumption is associated with hyperuricemia in boysEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001131091.pdf.txt001131091.pdf.txtExtracted Texttext/plain29462http://www.lume.ufrgs.br/bitstream/10183/229712/2/001131091.pdf.txt9981abeb60182eb9d23e49fe782a3c65MD52ORIGINAL001131091.pdfTexto completo (inglês)application/pdf533893http://www.lume.ufrgs.br/bitstream/10183/229712/1/001131091.pdfb00c06fc0b11a1cedd460870dace0050MD5110183/2297122021-09-19 04:34:16.400333oai:www.lume.ufrgs.br:10183/229712Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2021-09-19T07:34:16Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Food consumption is associated with hyperuricemia in boys |
title |
Food consumption is associated with hyperuricemia in boys |
spellingShingle |
Food consumption is associated with hyperuricemia in boys Reis, Luiza Naujorks Ácido úrico Hábitos alimentares Pressão arterial Índice de massa corporal Estudantes Uric acid Eating habits Blood pressure Body mass index School children |
title_short |
Food consumption is associated with hyperuricemia in boys |
title_full |
Food consumption is associated with hyperuricemia in boys |
title_fullStr |
Food consumption is associated with hyperuricemia in boys |
title_full_unstemmed |
Food consumption is associated with hyperuricemia in boys |
title_sort |
Food consumption is associated with hyperuricemia in boys |
author |
Reis, Luiza Naujorks |
author_facet |
Reis, Luiza Naujorks Borfe, Leticia Brand, Caroline Franke, Silvia Isabel Rech Renner, Jane Dagmar Pollo Gaya, Anelise Reis Brazo-Sayavera, Javier Reuter, Cézane Priscila |
author_role |
author |
author2 |
Borfe, Leticia Brand, Caroline Franke, Silvia Isabel Rech Renner, Jane Dagmar Pollo Gaya, Anelise Reis Brazo-Sayavera, Javier Reuter, Cézane Priscila |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Reis, Luiza Naujorks Borfe, Leticia Brand, Caroline Franke, Silvia Isabel Rech Renner, Jane Dagmar Pollo Gaya, Anelise Reis Brazo-Sayavera, Javier Reuter, Cézane Priscila |
dc.subject.por.fl_str_mv |
Ácido úrico Hábitos alimentares Pressão arterial Índice de massa corporal Estudantes |
topic |
Ácido úrico Hábitos alimentares Pressão arterial Índice de massa corporal Estudantes Uric acid Eating habits Blood pressure Body mass index School children |
dc.subject.eng.fl_str_mv |
Uric acid Eating habits Blood pressure Body mass index School children |
description |
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 classifed 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. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020 |
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2021-09-10T04:28:14Z |
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http://hdl.handle.net/10183/229712 |
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High Blood Pressure & Cardiovascular Prevention. Chester, UK. Vol. 27, n.6 (2020), p. 409–415 |
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