So Min Wook, Lim Doo-Ho, Kim Seong-Ho, Lee Sunggun
Department of Internal Medicine, Pusan National University Yangsan Hospital, Gyeongnam, Republic of Korea.
Department of Internal Medicine, Ulsan University Hospital, University of Ulsan College of Medicine, Ulsan, Republic of Korea.
Asia Pac J Clin Nutr. 2020;29(3):609-617. doi: 10.6133/apjcn.202009_29(3).0021.
The association of dietary and nutritional factors with hyperuricemia and gout is well-known in Western populations. The present study aimed to examine the association of dietary and nutritional factors with hyperuricemia among Korean adults.
This cross-sectional study included 10,175 participants from the seventh Korean National Health and Nutrition Examination Survey 2016-2017. Dietary information was collected using a single 24-hour recall method, and nutritional information was derived from the 9th Korean Food Composition Table. The associations between serum uric acid and intake of meat, seafoods, nuts, and legumes, sugar-sweetened products, dairy products, alcohol, sodium, vitamin A, vitamin B1, vitamin C, and dietary fiber were analyzed using linear regression analysis adjusting for confounding variables. The association with hyperuricemia was analyzed using logistic regression analysis. All analyses were weighted by the sampling design.
Alcohol intake was associated with serum uric acid in both men and women. In men, the highest quartile of alcohol intake was associated with a 1.5-times higher prevalence of hyperuricemia (odds ratio [OR] 1.5, 95% confidence interval [CI] 1.16-1.95), while vitamin C and dietary fiber intakes were found to be inversely associated with hyperuricemia. For vitamin C and dietary fiber intake, the ORs for a quartile increase were 0.93 (95% CI 0.86-0.99) and 0.92 (95% CI 0.85-0.99), respectively.
The associations between vitamin C, dietary fiber and alcohol intakes and hyperuricemia in men support the Dietary Approach to Stop Hypertension (DASH)-based approach and attention to alcohol intake for managing hyperuricemia in Korean men.
在西方人群中，饮食和营养因素与高尿酸血症及痛风之间的关联已广为人知。本研究旨在探讨韩国成年人饮食和营养因素与高尿酸血症之间的关联。
这项横断面研究纳入了2016 - 2017年第七次韩国国民健康与营养检查调查中的10175名参与者。饮食信息通过单一的24小时回顾法收集，营养信息来自第九版韩国食物成分表。使用线性回归分析调整混杂变量，分析血清尿酸与肉类、海鲜、坚果、豆类、含糖产品、乳制品、酒精、钠、维生素A、维生素B1、维生素C和膳食纤维摄入量之间的关联。使用逻辑回归分析与高尿酸血症的关联。所有分析均根据抽样设计进行加权。
男性和女性的酒精摄入量均与血清尿酸有关。在男性中，酒精摄入量最高四分位数与高尿酸血症患病率高1.5倍相关（比值比[OR] 1.5，95%置信区间[CI] 1.16 - 1.95），而维生素C和膳食纤维摄入量与高尿酸血症呈负相关。对于维生素C和膳食纤维摄入量，四分位数增加的OR分别为0.93（95% CI 0.86 - 0.99）和0.92（95% CI 0.85 - 0.99）。
男性中维生素C、膳食纤维摄入量与酒精摄入量和高尿酸血症之间的关联支持基于终止高血压饮食方法（DASH）的方法，并强调在管理韩国男性高尿酸血症时关注酒精摄入量。
