Association between Dietary Fat Intake and Hyperuricemia in Men with Chronic Kidney Disease

Fumika Oku, Akinori Hara, Hiromasa Tsujiguchi, Keita Suzuki, Kim Oanh Pham, Fumihiko Suzuki, Sakae Miyagi, Masaharu Nakamura, Chie Takazawa, Kuniko Sato, Toru Yanagisawa, Takayuki Kannon, Atsushi Tajima, Hiroyuki Nakamura

研究成果: Article査読

1 被引用数 (Scopus)


Despite a close relationship between chronic kidney disease (CKD) and uric acid level, few studies have examined the relationship between uric acid level and fat intake by kidney function status. Therefore, we investigated the association between dietary fat intake and hyperuricemia with and without decreased kidney function in males living in Shika Town, Ishikawa Prefecture, Japan. This study included 361 males with a mean age of 60.7 years. Dietary fat and fatty acid intakes were evaluated using the brief-type self-administered diet history questionnaire. Reduced kidney function was defined as an estimated glomerular filtration rate (eGFR) < 60 mL/min/1.73 m2, while hyperuricemia was defined as a serum uric acid level > 7.0 mg/dL. A two-way analysis of covariance showed that saturated fatty acid (p = 0.026), monounsaturated fatty acid (p = 0.014), and polyunsaturated fatty acid (p = 0.022) were significantly lower in the high uric acid group than in the normal uric acid group. In multiple logistic analysis stratified by renal function, lipid intake was negatively associated with hyperuricemia in the low eGFR group. These findings suggest that higher dietary lipid/fatty acid intake may be effective in the prevention and treatment of hyperuricemia in men with CKD.

出版ステータスPublished - 01-07-2022

All Science Journal Classification (ASJC) codes

  • 食品科学
  • 栄養および糖尿病


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