Group of Investigation in Interactions Gene-Environment and Health (GIIGAS) Institute of Biomedicine (IBIOMED), University of León Spain.
Department of Preventive Medicine and Public Health Navarra Institute for Health Research (IdiSNA), University of Navarra Pamplona Spain.
J Am Heart Assoc. 2022 Oct 18;11(20):e026053. doi: 10.1161/JAHA.122.026053. Epub 2022 Oct 7.
Background Dietary polyphenol intake has been associated with a decreased risk of hyperuricemia, but most of this knowledge comes from preclinical studies. The aim of the present study was to assess the association of the intake of different classes of polyphenols with serum uric acid and hyperuricemia. Methods and Results This cross-sectional analysis involved baseline data of 6332 participants. Food polyphenol content was estimated by a validated semiquantitative food frequency questionnaire and from the Phenol-Explorer database. Multivariable-adjusted linear regression models with serum uric acid (milligrams per deciliter) as the outcome and polyphenol intake (quintiles) as the main independent variable were fitted. Cox regression models with constant follow-up time (t=1) were performed to estimate the prevalence ratios (PRs) of hyperuricemia (≥7 mg/dL in men and ≥6 mg/dL in women). An inverse association between the intake of the phenolic acid class (β coefficient, -0.17 mg/dL for quintile 5 versus quintile 1 [95% CI, -0.27 to -0.06]) and hydroxycinnamic acids (β coefficient, -0.19 [95% CI, -0.3 to -0.09]), alkylmethoxyphenols (β coefficient, -0.2 [95% CI, -0.31 to -0.1]), and methoxyphenols (β coefficient, -0.24 [95% CI, -0.34 to -0.13]) subclasses with serum uric acid levels and hyperuricemia (PR, 0.82 [95% CI, 0.71-0.95]; PR, 0.82 [95% CI, 0.71-0.95]; PR, 0.80 [95% CI, 0.70-0.92]; and PR, 0.79 [95% CI, 0.69-0.91]; respectively) was found. The intake of hydroxybenzoic acids was directly and significantly associated with mean serum uric acid levels (β coefficient, 0.14 for quintile 5 versus quintile 1 [95% CI, 0.02-0.26]) but not with hyperuricemia. Conclusions In individuals with metabolic syndrome, a higher intake of some polyphenol subclasses (hydroxycinnamic acids, alkylmethoxyphenol, and methoxyphenol) was inversely associated with serum uric acid levels and hyperuricemia. Nevertheless, our findings warrant further research.
膳食多酚的摄入与高尿酸血症风险降低有关，但这些知识大多来自临床前研究。本研究旨在评估不同类别的多酚摄入与血清尿酸和高尿酸血症的关系。
本横断面分析纳入了 6332 名参与者的基线数据。通过验证的半定量食物频率问卷和 Phenol-Explorer 数据库估计食物多酚含量。采用多变量调整的线性回归模型，以血清尿酸（毫克/分升）为因变量，以多酚摄入量（五分位数）为主要自变量进行拟合。采用 Cox 回归模型，以固定随访时间（t=1）估计高尿酸血症（男性≥7mg/dL，女性≥6mg/dL）的患病率比值（PR）。发现类多酚酸（五分位 5 与五分位 1 相比，β系数-0.17mg/dL[95%置信区间，-0.27 至-0.06]）和羟基肉桂酸（β系数-0.19[95%置信区间，-0.3 至-0.09]）、烷氧基甲酚（β系数-0.2[95%置信区间，-0.31 至-0.1]）和甲氧基酚（β系数-0.24[95%置信区间，-0.34 至-0.13]）亚类与血清尿酸水平和高尿酸血症呈负相关（PR，0.82[95%置信区间，0.71-0.95]；PR，0.82[95%置信区间，0.71-0.95]；PR，0.80[95%置信区间，0.70-0.92]；PR，0.79[95%置信区间，0.69-0.91]）。羟基苯甲酸的摄入量与平均血清尿酸水平呈直接显著相关（五分位 5 与五分位 1 相比，β系数为 0.14[95%置信区间，0.02-0.26]），但与高尿酸血症无关。
在患有代谢综合征的个体中，某些多酚亚类（羟基肉桂酸、烷氧基甲酚和甲氧基酚）的摄入量较高与血清尿酸水平和高尿酸血症呈负相关。然而，我们的研究结果需要进一步研究。
