<![CDATA[Increased uric acid levels among pre-elderly individuals constitute a health concern that warrants attention because physiological and metabolic changes begin to occur in this age group. One factor associated with uric acid levels is the habitual consumption of foods high in purines. In addition to dietary patterns, uric acid levels may also be influenced by age and sex. This study aimed to determine the association between the frequency of high-purine food consumption and uric acid levels among pre-elderly individuals in Pananjung Village, Garut Regency. A quantitative correlational approach with a cross-sectional design was employed. The study involved 30 pre-elderly individuals aged 45–59 years residing in Kp. Babakan Pasantren Kaler, RW 13, Pananjung Village, who were selected using purposive sampling according to the inclusion and exclusion criteria. The frequency of high-purine food consumption was assessed using a Food Frequency Questionnaire (FFQ), covering red meat, organ meats, duck meat, sardines, anchovies, shellfish, and crab. Uric acid levels were measured using the Point of Care Testing (POCT) method with a Sinocare device. Data were analyzed using univariate and bivariate analyses. The Shapiro–Wilk test showed that high-purine food consumption frequency was not normally distributed (p = 0.002), whereas uric acid levels were normally distributed (p = 0.170); therefore, Spearman’s rho correlation was used. The analysis demonstrated a statistically significant positive association between the frequency of high-purine food consumption and uric acid levels (p < 0.001; r = 0.589), indicating a moderate relationship. These findings suggest that a higher frequency of high-purine food consumption tends to be associated with higher uric acid levels among pre-elderly individuals. Dietary regulation and education concerning high-purine foods may therefore be relevant to efforts to prevent and control elevated uric acid levels in this population.]]>
