Lower Uric Acid Levels in Subjects Consuming Coffee compared to Not Consuming Coffee
- DOI
- 10.2991/icihc-18.2019.26How to use a DOI?
- Keywords
- Uric acid levels, coffee, coffee consumption
- Abstract
Background: Uric acid as the nitrogen compounds produced from catabolism purine from both diet and from endogenous nucleic acids (DNA deoxyribonucleic acid). One of the factors that can increase uric acid levels is the factor of excessive purine intake. The habit of consuming coffee can reduce levels of uric acid because the content of polyphenol compounds in coffee such as chlorogenic acid can inhibit the activity of the enzyme xanthine oxidase, thereby reducing levels of uric acid. The purpose of this study was to determine differences in uric acid levels between subjects who consumed coffee and did not consume coffee in the Eastern Puskesmas area in 2018. Methods: This study included an analytical study with research design cross-sectional. The number of study subjects was 46 subjects aged 45-54 years. The level of uric acid in the blood was measured by spectrophotometer Rayto, data on the history of gout and consumption habits were obtained using an observation sheet. Data analysis used test Mann-Whitney. Results: there were differences in uric acid levels between subjects who consumed coffee and did not consume coffee in the East Rim Health Center area in 2018, the uric acid level of subjects who consumed coffee was lower than subjects who did not consume coffee (CI 95% 6.20, 7.80 ; p =0.001). Conclusion: uric acid levels of subjects who consume coffee are lower than subjects who do not consume coffee, coffee can be used as a non-pharmacological alternative treatment and prevention of Gout.
- Copyright
- © 2019, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Raden Sunita AU - Yose Anggraini AU - Krisyanella PY - 2019/04 DA - 2019/04 TI - Lower Uric Acid Levels in Subjects Consuming Coffee compared to Not Consuming Coffee BT - Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018) PB - Atlantis Press SP - 103 EP - 106 SN - 2468-5739 UR - https://doi.org/10.2991/icihc-18.2019.26 DO - 10.2991/icihc-18.2019.26 ID - Sunita2019/04 ER -