Serum Uric Acid and Cardiovascular Mortality

Abstract

Our data suggest that increased serum uric acid levels are independently and significantly associated with risk of cardiovascular mortality.

U‐Shaped Association Between Serum Uric Acid Levels With Cardiovascular and All‐Cause Mortality in the Elderly: The Role of Malnourishment

“…Information on diuretics and urate‐lowering agents was lacking in our study. The first National Health and Nutrition Examination Survey indicates that the association between SUA and mortality is independent of diuretic use,5 and we believed that diuretic use may not affect our results. Dietary intake assessment such as food record, 24‐hour dietary recall, or food frequency questionnaire was not implemented in our study.…”

“…Our study did not aim to assess the relationship between the change of SUA and mortality risks. A single measurement of SUA to predict outcomes was a simplified and practical approach, similar to what was done by previous researchers 5, 6, 7, 8, 10, 11. Information on diuretics and urate‐lowering agents was lacking in our study.…”

“…Uric acid, the final product of purine degradation in humans, mediates proinflammatory endothelial dysfunction and is associated with greater risks for CVD events 3, 4. Although a wealth of research has reported that an elevated serum uric acid (SUA) level >7 mg/dL independently predicts all‐cause and CVD‐related mortality in middle‐aged adults,5, 6, 7 studies linking hyperuricemia to mortality risks in the elderly population are conflicting and inconclusive 8, 9, 10, 11, 12, 13, 14. Earlier studies indicate that hyperuricemia is associated with increased risks of death from any causes and CVD‐related mortality in older adults 8, 9, 10, 11.…”

Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat

“…168,169,[173][174][175] Hyperuricemia may lead to gout and other diseases and is often related to dietary habits and lifestyle. [175][176][177][178] A high intake of red meat is frequently related to oxidative stress and radical damage in the gastrointestinal tract leading to pathological disorders. 15,20,[37][38][39]179,180 The oxidative damage seems to arise from the formation of the hypervalent meat pigments perferrylmyoglobin (  MbFe(IV)=O) and ferryl myoglobin (MbFe(IV)=O).…”

“…169,170,174,183 Both serum and gastrointestinal levels of uric acid may thus be modulated by dietary factors and a high intake of red meat is traditionally considered a risk factor for hyperuricemia and diseases resulting from this condition. [174][175][176][177]184,185 A higher level of uric acid formed in the digestive tract during food digestion could, however, also have positive health effects, since uric acid could be important as a reductant of hypervalent meat pigments. 186 The capability of uric acid and urate to deactivate hypervalent myoglobin through the formation of iron(III) or iron(II) states in effect protecting the gastrointestinal tract and muscles against radical damage has, however, not been studied.…”