Effect of the stems lemongrass (Cymbopogon citratus) in pallumara and pepes anchovy (stolephorus sp.) to uric acid levels of hyperuricemia elderly women

Abstract

BACKGROUND: Compliance with food-base dietary guidelines has been known delivered positive effect on nutrition and public health. AIM: The aim of the study was to assess the effect of lemongrass stems in pallumara and anchovy pepes on changes in uric acid levels in elderly women in hyperuricemia. METHODS: This research is a quasi-randomized pre-test-post-test control group design experiment. The study sample was elderly women with hyperuricemia who met the inclusion and exclusion criteria of 45 persons divided into two intervention groups and one control group. The first group was given lemongrass stems in pallumara anchovy, the second group was given lemongrass stems in anchovy pepes, and the control group only consumed family food. Data were analyzed using paired t test, one-way ANOVA, Chi-square, and Kruskal–Wallis. RESULTS: The results showed that a significant change in uric acid levels in both intervention groups (p = 0.001 < 0.05), whereas the control group was not significant. There was a difference in changes in uric acid levels between the intervention group and the control group (p = 0.000 < 0.05). CONCLUSION: It was concluded that the large difference in uric acid levels between the intervention group and the control group was 26.5% and 28.3%. It is recommended to use lemongrass in preventing elevated blood uric acid levels.

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