饮食因素与痛风和高尿酸血症风险：一项荟萃分析与系统评价

Dietary factors and risk of gout and hyperuricemia: a meta-analysis and systematic review.

作者信息

Li Rongrong, Yu Kang, Li Chunwei

机构信息

Department of Clinical Nutrition, Peking Union Medical College Hospital (PUMCH), Chinese Academy of Medical Sciences and Peking Union Medical College, China.

Department of Clinical Nutrition, Tianjin Union Medical Center, China.

出版信息

Asia Pac J Clin Nutr. 2018;27(6):1344-1356. doi: 10.6133/apjcn.201811_27(6).0022.

DOI:10.6133/apjcn.201811_27(6).0022

PMID:30485934

Abstract

BACKGROUND AND OBJECTIVES

To evaluate the associations of dietary factors and the risk of gout and hyperuricemia.

METHODS AND STUDY DESIGN

PubMed and Embase databases were searched from inception to June 2017 for eligible studies. Nineteen prospective cohort or cross-sectional studies with adequate sample sizes are included, all involving red meat, seafoods, alcohol, fructose, dairy products, soy foods, high-purine vegetables and coffee.

RESULTS

Meta-analysis revealed several dietary associations with gout risk: red meat: OR 1.29 (95% CI 1.16-1.44); seafoods: OR 1.31 (95% CI 1.01-1.68); alcohol: OR 2.58 (95% CI 1.81-3.66); fructose: OR 2.14 (95% CI 1.65- 2.78); dairy products: OR 0.56 (95% CI 0.44-0.70); soy foods: OR 0.85 (95% CI 0.76-0.96); high-purine vegetables: OR 0.86 (95% CI 0.75-0.98); coffee: OR 0.47 (95% CI 0.37-0.59).Dietary association with hyperuricemia risk (red meat: OR 1.24 (95% CI 1.04-1.48); seafoods: OR 1.47 (95% CI 1.16-1.86); alcohol: OR 2.06 (95% CI 1.60-2.67); fructose: OR 1.85 (95% CI 1.66-2.07); dairy products: OR 0.50 (95% CI 0.37-0.66); soy foods: OR 0.70 (95% CI 0.56-0.88); high-purine vegetables ingestion: OR 1.10 (95% CI 0.88-1.39), P=0.39; coffee:OR0.76 in men (95% CI 0.55-1.06), OR 1.58 in women (95% CI 1.16-2.16).

CONCLUSION

The risk of hyperuricemia and gout is positively correlated with the intake of red meat, seafoods, alcohol or fructose, and negatively with dairy products or soy foods. High-purine vegetables showed no association with hyperuricemia, but negative association with gout. Coffee intake is negatively associated with gout risk, whereas it may be associated with increased hyperuricemia risk in women but decreased risk in men.

摘要

背景与目的

评估饮食因素与痛风及高尿酸血症风险之间的关联。

方法与研究设计

检索PubMed和Embase数据库自建库至2017年6月的相关合格研究。纳入19项样本量充足的前瞻性队列研究或横断面研究，均涉及红肉、海鲜、酒精、果糖、乳制品、大豆类食品、高嘌呤蔬菜和咖啡。

结果

荟萃分析揭示了几种与痛风风险相关的饮食因素：红肉：比值比（OR）1.29（95%置信区间[CI] 1.16 - 1.44）；海鲜：OR 1.31（95% CI 1.01 - 1.68）；酒精：OR 2.58（95% CI 1.81 - 3.66）；果糖：OR 2.14（95% CI 1.65 - 2.78）；乳制品：OR 0.56（95% CI 0.44 - 0.70）；大豆类食品：OR 0.85（95% CI 0.76 - 0.96）；高嘌呤蔬菜：OR 0.86（95% CI 0.75 - 0.98）；咖啡：OR 0.47（95% CI 0.37 - 0.59）。与高尿酸血症风险相关的饮食因素（红肉：OR 1.24（95% CI 1.04 - 1.48）；海鲜：OR 1.47（95% CI 1.16 - 1.86）；酒精：OR 2.06（95% CI 1.60 - 2.67）；果糖：OR 1.85（95% CI 1.66 - 2.07）；乳制品：OR 0.50（95% CI 0.37 - 0.66）；大豆类食品：OR 0.70（95% CI 0.56 - 0.88）；高嘌呤蔬菜摄入：OR 1.10（95% CI 0.88 - 1.39），P = 0.39；咖啡：男性OR 0.76（95% CI 0.55 - 1.06），女性OR 1.58（95% CI 1.16 - 2.16）。