Hubungan Aktivitas Fisik, Indeks Massa Tubuh, dan Obesitas Sentral terhadap Kadar Asam Urat pada Peserta Prolanis

Association Between Physical Activity, Body Mass Index, and Central Obesity with Uric Acid Levels Among Prolanis Participants

Authors

DOI:

https://doi.org/10.25182/jigd.2026.5.1.398-405

Keywords:

body mass index, physical activity, prolanis, uric acid

Abstract

A prevalent metabolic condition that is often associated with obesity and sedentary lifestyles is hyperuricemia. Degenerative disorders such gout arthritis, hypertension, and metabolic syndrome are linked to this condition. The purpose of this study was to examine the association between uric acid levels and physical activity, body mass index (BMI), and central obesity in participants in the Chronic Disease Management Program (Prolanis) at Kedaton Health Center in Bandar Lampung. A complete sample strategy was used to identify 42 individuals for this cross-sectional observational study. Interviews, anthropometric measures (waist circumference and BMI), the Physical Activity Scale for the Elderly (PASE) questionnaire for physical activity assessment, and the Uricase-PAP enzymatic technique for uric acid determination were used to gather data. The Chi-square test and logistic regression with a significance threshold of p<0.05 were used for data analysis. The findings showed that whereas physical activity and BMI did not substantially correlate with uric acid levels, central obesity did (p=0.043; OR=7.857). We find that the main factor linked to elevated uric acid levels in Prolanis participants is central adiposity. Controlling the buildup of belly fat through regular exercise and a balanced diet should be the main goal of preventive measures.

Published

2026-04-09

Issue

Section

Articles

How to Cite

“Hubungan Aktivitas Fisik, Indeks Massa Tubuh, dan Obesitas Sentral terhadap Kadar Asam Urat pada Peserta Prolanis: Association Between Physical Activity, Body Mass Index, and Central Obesity with Uric Acid Levels Among Prolanis Participants” (2026) Jurnal Ilmu Gizi dan Dietetik, 5(1), pp. 398–405. doi:10.25182/jigd.2026.5.1.398-405.