Uric acid level and its relationship with the dietary habitsof people in greater Kamrup of Assam


AUTHORS : Doungel Nomi, Gogoi Gourangie, Kataki Monjuri
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Introduction:The evidence for a relationship between dietarypatterns and uric acid concentrations is scanty. In the stateof Assam, a diverse group of the community lives withdifferent food habit. This original paper has aimed toevaluate and compare a relationship between Serum UricAcid level in relation to dietary intake and alcoholconsumption among the different community of Kamrupdistrict of Assam. Materials and methods:The present studywas conducted among Ahom, Adivasi, Bodo, Bengali, Karbi,Manipuri and Marwari communities in Greater KamrupDistrict of Assam. Samples were collected by stratifiedrandom sampling technique. Serum uric acid level in relationto dietary intake and alcohol consumption were evaluatedand compared.Results:Uric acid level of Bodo and Ahomcommunity is found higher in comparison to Manipuri,Bengali, Adivasi and Marwari. High Uric acid level isabsent among of vegetarian category whereas nonvegetarianwho take alcohol have signiŻcant high uric acid level.Conclusion:Balance dietary habits need to be placed inthe context of overall health promotion; disease preventionand disease treatment with appropriate attention to nutritionalneeds.

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