Associação do ácido úrico sérico com o consumo alimentar de pacientes transplantados renais

Abstract

Introduction: Uric acid (UA) is the final product of purine metabolism, with hyperuricemia being resulted from raised production and hindered renal excretion of UA. Such a disturbance is common in kidney transplantation patients (KTP) and has been considered as one of the independent risk factors for reduced renal function, chronic allograft nephropathy, loss of kidney transplantation and decreased survival of KTP. Several dietary factors have been associated with hyperuricemia; however, the association of serum UA concentrations with dietary factors in KTP has not been fully elucidated. Objective: To associate dietary factors with serum UA concentrations in KTP. Methods: A cross-sectional study was carried out with 113 individuals who underwent kidney transplantation at the Clinic Hospital of Federal University of Uberlandia. Food intake was assessed by using two 24-hour recalls and the five-step multiple-pass approach. Dietary factors evaluated were: energy (kcal), carbohydrates (%, g and g/kg), protein (%, g and g/kg), fat (%, g and g/kg), fibers (g), sugars (g), alcohol (g), caffeine (mg), vitamin A (IU), vitamin C (mg), vitamin E (IU), calcium (mg), food group servings and the revised diet quality index score. Serum concentration of AU was analyzed by enzymatic colorimetric method and the cutoff value adopted for hyperuricemia classification was > 7.0 mg/dL for men and > 6 mg/dL for women. Results: The highest consumption of vegetable protein (g/kg) (OR = 0.01; 95% CI: 0.001-0.573) and caffeine (mg) (OR = 0.98; 95% CI: 0.976-0.998) were associated with a lower chance of having hyperuricemia through logistic regression. UA levels were inversely associated with vegetable protein intake (g/kg) (β = -2.638 p = 0.034) through linear regression. Conclusion: Consumption of vegetable protein and caffeine were inversely associated with serum UA concentrations in KTP.