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Relationship of uric acid to body composition, heart disease risk factors and energy expenditure
Author(s) -
Kerksick Chad,
Beavers K,
Chandran R,
Jitomir J,
Serra M,
Shelmadine B,
Wilborn C,
Wismann J,
Nassar E,
Dove J,
Galbreath M,
La Bounty P,
Campbell B,
Ferreira M,
Cooke M,
Iosia M,
Rasmussen C,
Wilson R,
Kreider R
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.lb476
Subject(s) - uric acid , medicine , triglyceride , endocrinology , blood pressure , waist , obesity , cholesterol , body mass index
848 sedentary, obese women (47±11 yrs, 92±18 kg, 163±7 cm, 45±4% body fat) were medically screened prior to participation in an exercise and weight loss program. Medical data and fasting blood samples were collected and a correlation analysis was used to examine relationships between baseline uric acid, body composition and associated risk factors for heart disease. Baseline uric acid levels were significantly correlated to several measures of body composition: body mass (r=0.154), waist circumference (r=0.142), hip circumference (r=0.145), DEXA fat mass (r=0.155), DEXA fat‐free mass (r=0.122) and DEXA % body fat (r=0.106). Higher uric acid levels were also positively correlated with higher triglyceride levels (r=0.091), total cholesterol: HDL ratio (r=0.097) and lower HDL cholesterol (r= ‐0.097). Uric acid levels were positively correlated with baseline measures of resting energy expenditure (r=0.130). Uric acid levels were not significantly correlated with age (r= ‐0.012), resting heart rate (r= ‐0.021), systolic blood pressure (r=0.032), diastolic blood pressure (r=0.055), total cholesterol (r=0.023), LDL cholesterol (r=0.054) and blood glucose levels (r= ‐0.041). Although correlations are modest, data from this sample (n=848) suggest that maintenance of uric acid may be an important consideration in managing obesity and metabolic syndrome.