Dietary anthocyanin may help manage uric acid levels in women

Women who consume anthocyanin-rich foods in high amounts appear to have a lower prevalence of hyperuricaemia, regardless of the presence of metabolic syndrome, as reported in a study.

Researchers obtained data from the National Health and Nutrition Examination Survey (NHANES) and the Food and Nutrient Database for Dietary Studies (FNDDS) to explore the potential associations among flavonoid, hyperuricaemia, and metabolic syndrome.

A total of 5,356 females and 5,104 males were included in the study.

Multivariate logistic regression showed an inverse association between anthocyanin intake and the prevalence of hyperuricaemia among females, such that those in the highest quartile of intake had around 50-percent lower odds of having hyperuricaemia compared with those in the lowest quartile (odds ratio [OR], 0.49, 95 percent confidence interval [CI], 0.31–0.76). The same was true for anthocyanin intake and metabolic syndrome (Q4 vs Q1 intake: OR, 0.68, 95 percent CI, 0.50–0.93).

In subgroup analyses, the beneficial association between anthocyanin and hyperuricemia was strongest among females who were 40–59 years of age and were menopausal.

On the other hand, among males, dietary anthocyanin showed no association with hyperuricaemia (Q4 vs Q1 intake: OR, 0.81, 95 percent CI, 0.56–1.18).

Further analysis indicated that among 372 females with hyperuricemia, there was no significant association between anthocyanin and metabolic syndrome (Q4 vs Q1: OR, 0.88, 95 percent CI, 0.31–2.49). Meanwhile, among 3,335 females after excluding those with metabolic syndrome, the association between anthocyanin and hyperuricemia prevalence remained significant (Q4 vs Q1: OR, 0.38, 95 percent CI, 0.17–0.85).

The findings highlight the potential of foods rich in anthocyanin in the prevention of hyperuricaemia in females, especially those aged 40 to 59 years and menopausal, according to the researchers.