HUBUNGAN POLA MAKAN DENGAN KEJADIAN KADAR ASAM URAT PADA LANSIA DI POSYANDU DUSUN TAJI DESA GELANGLOR KEC.SUKOREJO KAB.PONOROGO

The Relationship between Diet and Uric Acid Levels in the Elderly at the Integrated Health Post (Posyandu) in Taji Hamlet, Gelanglor Village, Sukorejo Subdistrict, Ponorogo Regency

Elsa Prabasusila Ardianawati

Fakultas Ilmu Kesehatan, Universitas Muhammadiyah Ponorogo

E-mail : elsapraba111@gmail.com

ABSTRACT
Diet is one of the factors that influence uric acid levels, especially in older adults. Excessive consumption of foods high in purines can increase uric acid production in the body. In older adults, a decline in metabolic rate and kidney function leads to less-than-optimal uric acid excretion, making them more susceptible to hyperuricemia. This condition can trigger the accumulation of uric acid crystals in the joints, causing pain, inflammation, and disruption of daily activities. Therefore, this study aims to determine the relationship between dietary patterns and uric acid levels in the elderly at the Posyandu in Taji Hamlet, Gelanglor Village, Sukorejo Subdistrict, Ponorogo Regency.

This study employed a correlational analytical design with a cross-sectional approach. The study population consisted of older adults at the Posyandu in Taji Hamlet, Gelanglor Village, Sukorejo Subdistrict, Ponorogo Regency, with a sample size of 80 respondents selected using probability sampling. Dietary data were collected using a questionnaire, while uric acid levels were measured using Point-of-Care Testing (POCT). Data analysis was performed using the chi-square test with a p-value of α = 0.05, a 2×2 contingency table, and df = 1.

The results of the study showed that the majority of respondents—42 respondents (52.5%)—had good dietary habits, while 38 respondents (47.5%) had poor dietary habits. The majority of respondents—43 respondents (53.8%)—had normal uric acid levels, while 37 respondents (46.3%) had high uric acid levels. The results of the Chi-Square test showed a p-value of 0.001 < α = 0.05, indicating a significant association between dietary patterns and uric acid levels in the elderly.

Most respondents with good dietary habits had normal uric acid levels—30 respondents—while most respondents with poor dietary habits had high uric acid levels—25 respondents. Therefore, older adults are encouraged to adopt a healthy, balanced, and low-purine diet to help control uric acid levels and prevent potential complications.

Keywords: Diet, Uric Acid Levels, Elderly.