CORRELATION BETWEEN URIC

ACID (GOUT) AND DIETARY

HABIT
GROUP 1
 Abstract
▸Gout is one such disorder where different indicators of improvement can be challenging to interpret when there
are different impacts on the multiple out- comes, and Gout domains are not all impacted equally across all
treatments and patients who experience im-provement in gout symptoms (Sarkin, 2013). Gout is a disease that
results from the deposition of monosodium urate crystals in synovial fluid and other tissues, as well as formation of
uric acid stones in the kidney. Gout can cause renal disease. When gout affects joints, it can involve the
subchondral bone and lead to destructive and painful changes (Cavaliere, 2008). Diagnosis may be confirmed by
identification of monosodium urate crystals in synovial fluid of the affected joint. Acute gout may be treated with
nonsteroidal anti inflammatory drugs, corticosteroids, or colchicine. To reduce the likelihood of recurrent flares,
patients should limit their consumption of certain purine-rich foods (e.g., organ meats, shellfish) and avoid
alcoholic drinks (especially beer) and beverages sweetened with high-fructose corn syrup. Consumption of
vegetables and low-fat or nonfat dairy products should be encouraged (Hainer, 2014).
 INTRODUCTION

▸Gout is a disease caused by high uric acid inside blood. High uric
acid levels within normal limits cause the buildup of uric acid in the
joints and other organs (Teguh, 2013).

▸According to the National Institute of Arthritis and Musculo-Skeletal

Disease, gout has been a serious medical condition prevailing in
almost 275 out of every 100.000 people in the world

▸. According to the Centers for Disease Control and Prevention

(CDCP), gout affects approximately 3 million people in the United
States each year. The incidence of gout is 3,11 per 1000 person in
African Americans and 1,82 per 1000 person in whites.
 METHODS
using descriptive-quantitative by taking a
sample based on a particular consideration

The Instrument of Uric Acid (gout) is taken

from (Hainer, 2014) and the instrument of
Dietary habits is taken from (Li, 2015).

In this study were 30 participants (15 men and

15 women) who contracted uric acid there
were 15 people (46.67% men and 53.33%
women) with the questionnaire instrument, we
get samples with high uric acid levels.
 RESULT AND DISCUSSION

Table. 1 Comparison of food sources, eating habits and cooking habits and
association with hyperuricemia with Chi Square test
Respondent Consume 𝒙𝟐 table(0,05)
No Diatary Habit Intermedie 𝒙𝟐 count
Low High db1:18;db2:8;db3:
t
2
1. Food Sources 37(24,67)% 64(42,67)% 49(32,67)% 35,11 28,869
2. Eating Habit 21(28)% 34(45,33)% 20(28)% 8,63 15,507
3. Cooking style 2 9 4 0 5,991
▸From table 1. comparison of food sources, eating habit, and cooking
habit with uric acid. food sources with respondent consume 64
(42,67)% with intermediate consumption level influence with uric acid
and we prove with statistical test of Chi square result significant
with X2Count> X2Tabel (0,05) that is 35,11> 28,87 This conforms with
the result of the study Barry 2014 because revealed that patients with
gout should limit their intake of purinericanimal protein (e.g., organ
meats, beef, lamb, pork, shellfish)
▸From analysis Chi Square test factor eating habit such as
breakfast and midnight snack frequency is not significant because
X2Count <X2Table (0,05) means that eating habit factor does not
affect the uric acid. It is contradiction with Li 2015 that is The
relationship remained significant between hyperuricemia, breakfast
and midnight snack consumption. and cooking styles have no effect
on uric acid.
 CONCLUSSION

▸From the observation and tested using Chi Square Test

uric acid has correlated with dietary habitespecially food
sources like meat consumption, legumes and egg (> 6
times perweek) with a percentage of 66.67%, 66.67%
46.67%
THANKS…………..