CHANGE IN URIC ACID LEVEL IN A DIETARY INTERVENTION TRIAL IN POST-MENOPAUSAL WOMEN

Abstract: Back ground: Uric acid, which is produced when purine is broken down in the body, plays a crucial role in both health and disease. Elevated levels of uric acid have been linked to several conditions, such as gout, kidney stones, and cardiovascular disorders. Women who have gone through menopause are particularly susceptible to fluctuations in uric acid levels. As estrogen levels decline during menopause, uric acid metabolism can be affected, which may result in higher serum concentrations. Moreover, lifestyle modifications during this stage of life can also contribute to variations in uric acid levels. Therefore, examining the impact of different diets on uric acid in this population is vital for developing personalized health recommendations and preventative strategies. Objective: The changing dietary patterns in post-menopausal women (PMW) predispose them to decreased uric acid levels. Our ongoing study aims to evaluate the impact of dietary changes on uric acid levels in PMW. Design and Method: For 1 year, 52 PMW with BMI 24-39 Kg/m 2 and at least another CV risk factor were followed. Anthropometric parameters, plicometry and blood pressure (BP) were taken. Questionnaires on medical history, physical activity, and food frequency (FFQ) were administered. Balanced low-calorie dietary plan with quantitative advice were released. Repeated measures ANOVA at 1 year were performed. Results: We observed at 1 year significant reductions weight ( =-4.5 Kg), BMI ( =-1.7 Kg/m2), waist ( =4.3cm) and hips ( =-3.1cm) circumferences, subscapular ( =-5.8mm), suprailiac ( =-3.3mm) and triceps ( = -5.5mm) skinfolds, adipose area of the arm (AFA) ( =-7.3cm 2), and fat mass ( =-4.5kg) without variation of the lean mass ( =-0.1 kg, p=0.48). All those reductions were followed by change (p<0.0.3) in uric acid level ( =-0.38 mg/dl). Conclusions: The study underlines the medium-term utility of a 1 year balanced low-calorie diet in PMW with elevated CV risk factors with a clear reduction in CV risk, including uric acid.