Dietary interventions for hyperuricemia in adolescents and young adults (14–35 years): A narrative review of prevalence and dietary mechanisms for lowering uric acid

BackgroundHyperuricemia (HUA) is increasingly recognized as a metabolic disorder in adolescents and young adults, yet its prevalence and nonpharmacological management remain neglected.ObjectiveThis narrative review critically combines evidence on the prevalence of HUA among individuals aged 14 to 35 years and evaluates the mechanistic potential of food-based interventions for HUA management.MethodsA structured literature search was conducted in Web of Science and Google Scholar in February 2025 to identify English-language studies on HUA prevalence and food-derived bioactive compounds affecting uric acid metabolism in young adults.ResultsReported prevalence of HUA among young individuals ranged from 23.3% to 55.1%, varying by sex, region, and assessment criteria. Dietary compounds such as polysaccharides, flavonoids, polyphenols, and peptides consistently reduced serum urate by suppressing xanthine oxidase activity, regulating renal transporters (URAT1, GLUT9, and OAT1/3), and modulating microbiota composition.ConclusionThis review identifies an emerging burden of HUA in young populations and provides a methodology-based synthesis associating diet and urate regulation. Food-derived compounds present a safe, mechanistically supported approach for early prevention of HUA.