Field Epidemiology
Association of dietary patterns with serum uric acid and hyperuricemia in Chinese adults
Dong Mengru, Ouyang Yifei, Wei Yanli, Wang Huijun, Liu Aidong, Wang Zhihong, Yuan Xiaorong, Dong Xiaohui, Zhang Jiguo
Published 2024-10-10
Cite as Chin J Epidemiol, 2024, 45(10): 1403-1409. DOI: 10.3760/cma.j.cn112338-20240507-00242
Abstract
ObjectiveTo analyze the dietary patterns of Chinese adults and explore the relationship with serum uric acid (SUA) and hyperuricemia (HUA).
MethodsA total of 9 358 adults were selected in the 2018 China Health and Nutrition Survey. Dietary intake data were collected by three consecutive 24-hour dietary recalls and weighing method. The social demographic information of the survey subjects was obtained through questionnaire surveys. The dietary patterns were extracted using factor analysis, and the relationship between dietary patterns and SUA was analyzed using multiple linear regression analysis. The correlation between HUA and dietary patterns was analyzed using logistic regression analysis models.
ResultsFour dietary patterns were identified: northern (high intakes of wheat, other cereals,and tubers); modern (high intakes of fruit, dairy, eggs, and nuts); southern (high intakes of rice and vegetables);animal food-wine (high intake of organ meats, seafood, and wine). The multiple linear regression analysis results showed that the northern pattern was negatively correlated with SUA (β=-0.438, 95%CI: -0.500--0.376); the modern pattern was negatively correlated with SUA (β=-0.134, 95%CI: -0.219--0.049); the southern model was significantly correlated with higher SUA (β=0.146, 95%CI: 0.079-0.214); the animal food-wine pattern was positively correlated with SUA (β=0.188, 95%CI: 0.123-0.252). Logistic regression analysis showed that compared with the northern model score Q1 group, the risk of developing HUA was reduced in Q3 and Q4 groups, with ORs values of 0.777 (95%CI: 0.650-0.929) and 0.509 (95%CI: 0.423-0.613), respectively; and compared with the modern model score Q1 group, the higher the scores in Q3 and Q4 groups, the HUA was lower, with ORs of 0.793 (95%CI: 0.660-0.953) and 0.768 (95%CI: 0.631-0.934), respectively. Compared with the animal food-wine pattern score Q1 group, the risk of developing HUA was increased in both Q3 and Q4 groups (Q3 group: OR=1.224, 95%CI: 1.012-1.480; Q4 group: OR=1.312, 95%CI: 1.086-1.584).
ConclusionsDietary patterns are associated with HUA. The northern and modern patterns are related to lower SUA levels and reduced risk of HUA, while the animal food-wine pattern increases the risk of HUA.
Key words:
Dietary patterns; Serum uric acid; Hyperuricemia
Contributor Information
Dong Mengru
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
Ouyang Yifei
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
Wei Yanli
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
Wang Huijun
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
Key Laboratory of Public Nutrition and Health, National Health Commission, Beijing 100050, China
Liu Aidong
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
Key Laboratory of Public Nutrition and Health, National Health Commission, Beijing 100050, China
Wang Zhihong
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
Key Laboratory of Public Nutrition and Health, National Health Commission, Beijing 100050, China
Yuan Xiaorong
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
Dong Xiaohui
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
Zhang Jiguo
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
Key Laboratory of Public Nutrition and Health, National Health Commission, Beijing 100050, China
