HUBUNGAN POLA MAKAN DAN AKTIVITAS FISIK TERHADAP KADAR ASAM URAT PADA USIA18 TAHUN KEATAS

Abstract

Gout, or hyperuricemia, is a purine metabolism disorder characterized by elevated uric acid levels and crystal deposition in the joints, which can trigger pain, swelling, and limited mobility. This study aims to analyze the relationship between dietary patterns and physical activity with uric acid levels in individuals aged 18 years and older. The research employed a descriptive-analytical literature review method, systematically collecting and evaluating previous studies from various scientific journals and academic publications up to 2025. The analyzed variables included dietary patterns based on frequency and type of food consumption, physical activity measured using standardized instruments, and uric acid levels assessed through laboratory testing. Findings indicate that consumption of purine-rich foods, such as red meat, organ meats, and seafood, is positively correlated with increased uric acid levels, while a low-purine diet rich in vegetables, fruits, fiber, and adequate hydration helps reduce the risk of hyperuricemia. Regular moderate-to-vigorous physical activity was found to be protective by enhancing purine metabolism and promoting uric acid excretion through the kidneys. Furthermore, the combination of a healthy diet and consistent physical activity produces a synergistic effect, resulting in a more significant reduction in uric acid levels compared to single interventions. Individual factors, including gender, genetic predisposition, alcohol consumption, and obesity status, may moderate the response to lifestyle changes. These findings underscore the importance of a holistic lifestyle-based strategy integrating diet regulation and physical activity as a foundation for health education and preventive management of hyperuricemia among young to middle-aged adults