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A combination of red and processed meat intake and polygenic risk score influences the incidence of hyperuricemia in middle-aged Korean adults
Preference for red and processed meats may increase blood levels of uric acid and results in hyperuricemia in middle-aged men and women.
This study examined the impact a meaty diet can have on the amounts of uric acid floating in the blood of men and women. Researchers monitored the plasma levels of uric acid and eating habits of 44,053 Korean men and women aged 40 years and above for a period of 5 years.
Researchers found a high concentration of uric acid (hyperuricemia) in the blood of participants at the top of the red and processed meat consumption ladder. This study hypothesized that generous ingestion of red and processed meats may promote the occurrence of hyperuricemia in middle-aged men and women.
Research Summary Information
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2024
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Suyeon Lee, Dayeon Shin
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Department of Food and Nutrition, Inha University, Incheon 22212, Korea.
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Yes, Free full text of study was found:
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