These findings suggest that age-specific dietary recommendations targeting UPF reduction may be relevant for hyperuricemia (high uric acid) management, particularly in younger and middle-aged populations.
“UPF consumption is significantly associated with higher odds of hyperuricemia in adults under 60 years, with the strongest association observed in middle-aged adults. Age substantially modifies this relationship, with no significant association in adults aged 60 years and above,” wrote researchers in BMC Public Health.
Why UPFs may influence uric acid level
With UPFs widely consumed globally, understanding their relationship with hyperuricemia is increasingly important for public health strategies.
Hyperuricemia is linked to gout, cardiovascular diseases, and metabolic syndrome. The global prevalence of hyperuricemia is rising, coinciding with dietary shifts toward energy-dense, nutrient-poor foods, particularly UPFs.
Researchers said that younger adults typically have higher metabolic rates and greater UPF consumption. This population may exhibit stronger associations with hyperuricemia, possibly due to differences in uric acid production and renal clearance – how effectively the kidneys filter waste and chemicals from the blood into urine.
Conversely, older adults often experience age-related declines in kidney function, which may be linked to higher uric acid levels, possibly making dietary interventions less effective.
To investigate the association between UPF consumption and hyperuricemia across different age groups, researchers used data from the National Health and Nutrition Examination Survey (NHANES) 1999–2018.
The study
The study surveyed 43,713 adults of varied racial descent across the US.
Participants completed two 24-hour dietary recalls detailing all foods and beverages consumed, including portion sizes and preparation methods.
Foods were classified using the NOVA food classification system, which defines UPFs as industrial formulations containing multiple ingredients and additives, with minimal whole food content.
Researchers also considered factors that could influence the UPF–hyperuricemia relationship, including gender, race, education level, BMI, smoking, alcohol consumption, diabetes and hypertension.
Middle-aged adults showed strongest UPF–hyperuricemia link
The data suggested that there was a significant age-dependent link between UPF consumption and hyperuricemia.
“This study identified a significant age-dependent association between UPF consumption and hyperuricemia, with the strongest associations observed in middle-aged adults (45–59 years), followed by younger adults (less than 45 years), while no significant association was observed among older adults (60 years and above),” researchers said.
This finding aligns with previous research showing that adults under 60 obtain roughly 50% more of their energy from UPFs than those aged 60 and above.
Another global study found that younger adults, particularly men, consistently consumed more UPFs than older adults.
These findings suggested that the age-dependent associations may be due to behavioural and physiological differences.
Contributing factors may include increased fast-food consumption during transitional life stages, reduced meal planning during stressful periods, and higher UPF intake among younger adults experiencing socioeconomic disadvantage.
Physiologically, age-related decline in renal function – which handles approximately 65–75% of daily uric acid excretion – is strongly linked to elevated uric acid levels in older adults.
Among middle-aged adults, the stronger link between UPF intake and hyperuricemia may partly reflect age-related shifts in body fat distribution. In particular, visceral fat (fat stored around internal organs) has a stronger association with uric acid levels than subcutaneous fat (fat stored under the skin).
Age-related metabolic changes may also influence how the body processes dietary components such as fructose, which is commonly found in UPFs, potentially affecting uric acid levels. Genetic factors that regulate uric acid metabolism may also vary with age, suggesting that diet and biology may interact differently across life stages.
“These age-specific considerations suggest tailoring dietary counselling to individual age and risk profiles. Beyond individual-level recommendations, population-level policies – such as those addressing food pricing, marketing, and labelling of UPFs – merit consideration,” researchers concluded.
Source: BMC Public Health
DOI: https://doi.org/10.1186/s12889-026-26301-y
“Age modifies the relationship between ultra-processed food intake and hyperuricemia: findings from NHANES 1999–2018.”
Authors: Yue Yang, Lianchi Li et al.
Audrey Yow
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