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All Journal JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI
Luthfiana Nurkusumaningtyas
Universitas Muhammadiyah Prof. Dr. Hamka
Biochemistry, Genetics & Molecular Biology Computer Science & IT Electrical & Electronics Engineering Industrial & Manufacturing Engineering Public Health

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Hubungan Konsumsi Fast food, Asupan Energi dan Zat Gizi Makro dengan Kadar Asam Urat pada Tenaga Kependidikan Universitas Muhammadiyah Prof. Dr. Hamka Widya Asih Lestari; Luthfiana Nurkusumaningtyas; Ahmad Faridi
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol. 11 No. 3 (2026): Inpress
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v11i3.5384

Abstract

Hyperuricemia is common among working-age adults and may be influenced by dietary patterns. This study examined the associations of fast food consumption and intakes of energy and macronutrients with uric acid among educational staff at Universitas Muhammadiyah Prof. Dr. Hamka (UHAMKA). An analytical cross-sectional study was conducted at three UHAMKA campuses in Jakarta (16–24 June 2025) using total sampling (n=107). Fast food consumption was assessed using a Food Frequency Questionnaire (FFQ), while energy, protein, fat, and carbohydrate intakes were obtained from a 24-hour dietary recall. Uric acid was measured using Autocheck GCU and classified as elevated if >7 mg/dL in men or >6 mg/dL in women. Data were analyzed using the chi-square test. Elevated uric acid was found in 37.4% of participants (40/107). Fast food consumption was not associated with elevated uric acid (p=0.994), nor were energy, protein, and carbohydrate intakes (p>0.05). In contrast, fat intake was significantly associated with elevated uric acid (p=0.006; PR=1.972). These findings indicate that dietary components, particularly fat intake, may contribute to elevated uric acid levels among the working population.  Workplace-based promotive and preventive efforts emphasizing the control of fat intake are needed as part of hyperuricemia prevention strategies.
Co-Authors Ahmad Faridi Widya Asih Lestari