Consuming a High-Pectin Smoothie Has Different Effects on the Uric Acid Levels and Gut Microbiota of Healthy Women

Background: /Objectives: The normal uric acid (UA) levels vary based on gender, but in both sexes elevated UA levels are linked to various health conditions. Methods: This study examined the impact of a high-pectin smoothie (11.6g fibre/day) consumption for 3 weeks on UA levels and gut microbiota in 28 women. Food diaries, stool and blood samples were collected at baseline and after the smoothie consumption. Results: Participants with similar baseline UA levels showed divergent responses: UA levels increased in the UAI group (n = 15) and decreased in the UAD group (n = 13) post-intervention. The smoothie consumption increased Bacteroides in the UAD and Prevotella 9 in the UAI, contrasting with the baseline abundances, where Prevotella 9 was higher in the UAD and Bacteroides in the UAI group. Furthermore, the proportion of Faecalibacterium increased in the UAI group after smoothie consumption, equalizing the baseline difference with the UAD group. Conclusion: This research underscores the importance of personalized dietary strategies for managing healthy UA levels in women.