Implication of red meat consumption habits in serum uric acid levels and mood disorders among first-trimester pregnant women

BACKGROUND: Dietary pattern involving meat consumption has an association with serum uric acid level which subsequently has an impact on moods. However, this relationship is not clearly established in pregnant women, particularly those who are accustomed to daily meat consumption. OBJECTIVE: This study investigated the relationship between red meat consumption and uric acid level and the subsequent impact on mood disorders in 1st trimester pregnant women. METHODOLOGY: A total of 92 pregnant women in their first trimester (8–12 weeks), were selected for this study. Socio-demographic characteristics including age, body mass index (BMI), educational qualification, sleep hours, blood pressure and exercise status were recorded. To assess meat consumption, classification based on the recruited population consumption was divided into low and high meat consumption groups. Serum uric acid level was estimated in plasma. Mood disorder, namely, depression and anxiety were assessed using a self-reported Hospital Anxiety and Depression Scale (HADS) questionnaire. Collected data was analysed using different statistical tools. RESULTS: Logistic regression analysis showed higher odds of depression (OR = 0.059, 95% CI 0.02–0.172, p < 0.001) and anxiety (OR = 0.144, 95% CI 0.055–0.375, p < 0.001) in the high meat consumption group. Further, the potential confounders, high BMI and less exercise increased the odds of depression and anxiety in high meat consumption groups. Linear regression analysis revealed a significant influence of meat consumption on uric acid level (F (1, 90) = 305.385, p < 0.01). CONCLUSIONS: The study recommends regular clinical screening of mood disorders, and recommends reasonable consumption of lean meat and/or replacing some portions with fish, as well as, a commitment to eating a healthy, balanced diet. It also suggests extensive studies because it could be linked to postpartum mood disorders among those who consume red meat every day. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s40795-023-00769-y.