咖啡、茶和咖啡因摄入量与血清尿酸水平：第三次全国健康与营养检查调查

Coffee, tea, and caffeine consumption and serum uric acid level: the third national health and nutrition examination survey.

作者信息

Choi Hyon K, Curhan Gary

机构信息

Arthritis Research Centre of Canada, Vancouver General Hospital, University of British Columbia, Vancouver, Canada.

出版信息

Arthritis Rheum. 2007 Jun 15;57(5):816-21. doi: 10.1002/art.22762.

DOI:10.1002/art.22762

PMID:17530681

Abstract

OBJECTIVE

Coffee is one of the most widely consumed beverages in the world and may affect serum uric acid levels and risk of gout via various mechanisms. Our objective was to evaluate the relationship between coffee, tea, and caffeine intake and serum uric acid level in a nationally representative sample of men and women.

METHODS

Using data from 14,758 participants ages >/=20 years in the Third National Health and Nutrition Examination Survey (1988-1994), we examined the relationship between coffee, tea, and caffeine intake and serum uric acid level using linear regression. Additionally, we examined the relationship with hyperuricemia (serum uric acid >7.0 mg/dl among men and >5.7 mg/dl among women) using logistic regression. Intake was assessed by a food frequency questionnaire.

RESULTS

Serum uric acid level decreased with increasing coffee intake. After adjusting for age and sex, serum uric acid level associated with coffee intake of 4 to 5 and >/=6 cups daily was lower than that associated with no intake by 0.26 mg/dl (95% confidence interval [95% CI] 0.11, 0.41) and 0.43 mg/dl (95% CI 0.23, 0.65; P for trend < 0.001), respectively. After adjusting for other covariates, the differences remained significant (P for trend < 0.001). Similarly, there was a modest inverse association between decaffeinated coffee intake and serum uric acid levels (multivariate P for trend 0.035). Total caffeine from coffee and other beverages and tea intake were not associated with serum uric acid levels (multivariate P for trend 0.15). The multivariate odds ratio for hyperuricemia in individuals with coffee intake >/=6 cups daily compared with those with no coffee use was 0.57 (95% CI 0.35, 0.94; P for trend 0.001).

CONCLUSION

These findings from a nationally representative sample of US adults suggest that coffee consumption is associated with lower serum uric acid level and hyperuricemia frequency, but tea consumption is not. The inverse association with coffee appears to be via components of coffee other than caffeine.

摘要

目的

咖啡是世界上消费最广泛的饮品之一，可能通过多种机制影响血清尿酸水平和痛风风险。我们的目的是在具有全国代表性的男性和女性样本中评估咖啡、茶和咖啡因摄入量与血清尿酸水平之间的关系。

方法

利用第三次全国健康和营养检查调查（1988 - 1994年）中14758名年龄≥20岁参与者的数据，我们使用线性回归分析了咖啡、茶和咖啡因摄入量与血清尿酸水平之间的关系。此外，我们使用逻辑回归分析了与高尿酸血症（男性血清尿酸>7.0mg/dl，女性血清尿酸>5.7mg/dl）的关系。摄入量通过食物频率问卷进行评估。

结果

血清尿酸水平随咖啡摄入量的增加而降低。在调整年龄和性别后，每日饮用4至5杯及≥6杯咖啡者的血清尿酸水平分别比不饮用者低0.26mg/dl（95%置信区间[95%CI]0.11，0.41）和0.43mg/dl（95%CI0.23，0.65；趋势P<0.001）。在调整其他协变量后，差异仍然显著（趋势P<0.001）。同样，脱咖啡因咖啡摄入量与血清尿酸水平之间存在适度的负相关（多变量趋势P为0.035）。来自咖啡和其他饮品的总咖啡因摄入量以及茶摄入量与血清尿酸水平无关（多变量趋势P为0.15）。与不饮用咖啡者相比，每日饮用咖啡≥6杯的个体患高尿酸血症的多变量优势比为0.57（95%CI0.35，0.94；趋势P为0.001）。