Association Between Dairy Product Consumption and Hyperuricemia in an Elderly Population With Metabolic Syndrome

Abstract Background and aims The prevalence of hyperuricemia has increased substantially in recent decades. It has been suggested that it is an independent risk factor for weight gain, hypertension, hypertriglyceridemia, metabolic syndrome, and cardiovascular disease. Results from epidemiological studies conducted in different study populations have suggested that high consumption of dairy products is associated with a lower risk of developing hyperuricemia. However, this association is still unclear. The aim of the present study is to explore the association between the consumption of total dairy products, their subtypes and the risk of hyperuricemia in an elderly Mediterranean population with metabolic syndrome. Methods and results Baseline cross-sectional analyses were conducted on 6,329 men/women (mean age 65y) with overweight/obesity and metabolic syndrome from the PREDIMED-Plus cohort. Dairy consumption was assessed using a food frequency questionnaire. Multivariable-adjusted Cox regressions were fitted to analyze the association between quartiles of consumption of total dairy products, subtypes and the prevalence of hyperuricemia. Participants in the upper quartile of total dairy (multiadjusted prevalence ratio (PR)=0.84; 95% CI:0.75-0.94; P-trend 0.02), low-fat dairy products (PR=0.79; 95% CI:0.70-0.89; P-trend Conclusions High consumption of total dairy, total milk, low-fat dairy, low-fat milk, low-fat yogurt and cheese is associated with a lower risk of hyperuricemia.