EDUCATION AND EXAMINATION OF URIC ACID LEVELS IN THE VILLAGE COMMUNITY OF SEI MENCIRIM

Abstract

Gout disease, commonly known as gout arthritis, is a medical condition caused by the accumulation of monosodium urate crystals in the body. Uric acid itself is the end product of the purine metabolism process, one of the components of nucleic acids found within the cell nucleus. Elevated levels of uric acid can lead to health disturbances, such as joint pain sensations often accompanied by intense discomfort for those affected. The buildup of these crystal deposits is linked to the high concentration of uric acid in the bloodstream. Consumption of purine-rich foods can elevate uric acid levels in the blood, typically around 0.5 to 0.75 g/ml of consumed purine. Additionally, a high intake of fats or oils, such as fried foods, coconut milk, margarine, butter, and fatty fruits like durian and avocado, also affects uric acid production. Eating habits that involve foods containing purine can raise uric acid in the blood, potentially causing gout arthritis. Consuming excessive amounts of foods rich in purine nucleotides, such as sardines, water spinach, organ meats, and spinach, can boost uric acid production. Conversely, reducing the consumption of foods with high purine nucleotide content while increasing the intake of low-purine nucleotide foods can lower the risk of hyperuricemia or gout arthritis. An effective approach to reducing uric acid accumulation is through a proper uric acid diet therapy. Targeting education and uric acid testing to the community in Sei Mencirim village is important. Information obtained from an interview with the village head of Sei Mencirim reveals that many residents there are suffering from gout, characterized by difficulty walking and swollen feet. This education can serve as a strategy to lower the prevalence of gout disease, enabling the entire community to adopt preventive measures against gout arthritis