Department of Nutrition and Food Hygiene, School of Public Health, Ningxia Medical University, Yinchuan, P.R. China.
Ningxia, Key Laboratory of Environmental Factors and Chronic Disease Control, Yinchuan, P.R. China.
Int J Food Sci Nutr. 2024 Dec;75(8):753-773. doi: 10.1080/09637486.2024.2400489. Epub 2024 Sep 17.
This study aimed to gather the best evidence on the relationship between dietary factors and hyperuricaemia and gout. We searched databases including PubMed, Embase, Cochrane, and Web of Science from database creation to July 2023. Meta-analysis showed that consumption of alcohol (OR: 1.41, 95% CI: 1.29-1.55; 1.60, 95% CI: 1.33-1.93, respectively), red meat (OR:1.27, 95% CI: 1.18-1.37; 1.32, 95% CI: 1.18-1.47, respectively), fructose (OR: 1.29, 95% CI: 1.21-1.38; 1.65, 95% CI: 1.36-2.01, respectively) and seafoods (OR: 1.40, 95% CI: 1.20-1.64; 1.29, 95% CI: 1.00-1.67, respectively) were positively associated with the risk of hyperuricaemia and gout, while vegetables (OR: 0.78, 95% CI: 0.71-0.85; 0.96,95% CI 0.74-1.24, respectively) were inversely associated. Dairy products (OR: 0.69, 95% CI: 0.61-0.78) and nuts (OR: 0.75, 95% CI: 0.60-0.93) were also inversely associated with the risk of hyperuricaemia. Soy products (OR: 0.86, 95% CI: 0.75-0.98) and coffee (OR: 0.56, 95% CI: 0.39-0.81) were negatively associated with the risk of gout.
本研究旨在收集关于饮食因素与高尿酸血症和痛风之间关系的最佳证据。我们从数据库创建到 2023 年 7 月，检索了 PubMed、Embase、Cochrane 和 Web of Science 等数据库。荟萃分析显示，饮酒（OR：1.41，95%CI：1.29-1.55；1.60，95%CI：1.33-1.93）、红肉类（OR：1.27，95%CI：1.18-1.37；1.32，95%CI：1.18-1.47）、果糖（OR：1.29，95%CI：1.21-1.38；1.65，95%CI：1.36-2.01）和海鲜（OR：1.40，95%CI：1.20-1.64；1.29，95%CI：1.00-1.67）与高尿酸血症和痛风的风险呈正相关，而蔬菜（OR：0.78，95%CI：0.71-0.85；0.96，95%CI 0.74-1.24）与风险呈负相关。乳制品（OR：0.69，95%CI：0.61-0.78）和坚果（OR：0.75，95%CI：0.60-0.93）也与高尿酸血症的风险呈负相关。豆制品（OR：0.86，95%CI：0.75-0.98）和咖啡（OR：0.56，95%CI：0.39-0.81）与痛风的风险呈负相关。
