Lee Suyeon, Shin Dayeon
Department of Food and Nutrition, Inha University, Incheon 22212, Korea.
Nutr Res Pract. 2024 Oct;18(5):721-745. doi: 10.4162/nrp.2024.18.5.721. Epub 2024 Sep 23.
BACKGROUND/OBJECTIVES: The high consumption of purine-rich meat is associated with hyperuricemia. However, there is limited evidence linking the consumption of red and processed meat to the genetic risk of hyperuricemia. We investigated the relationship between various combinations of red and processed meat consumption and the polygenic risk scores (PRSs) and the incidence of hyperuricemia in middle-aged Koreans.
SUBJECTS/METHODS: We analyzed the data from 44,053 participants aged ≥40 years sourced from the Health Examinees (HEXA) cohort of the Korean Genome and Epidemiology Study (KoGES). Information regarding red and processed meat intake was obtained using a semiquantitative food frequency questionnaire (SQ-FFQ). We identified 69 independent single-nucleotide polymorphisms (SNPs) at uric acid-related loci using genome-wide association studies (GWASs) and clumping analyses. The individual PRS, which is the weighted sum of the effect size of each allele at the SNP, was calculated. We used multivariable Cox proportional hazards models adjusted for covariates to determine the relationship between red and processed meat intake and the PRS in the incidence of hyperuricemia.
During an average follow-up period of 5 years, 2,556 patients with hyperuricemia were identified. For both men and women, the group with the highest red and processed meat intake and the highest PRS was positively associated with the development of hyperuricemia when compared with the group with the lowest red and processed meat intake and the lowest PRS (hazard ratio [HR], 2.72; 95% confidence interval [CI], 2.10-3.53; < 0.0001; HR, 3.28; 95% CI, 2.45-4.40; < 0.0001).
Individuals at a high genetic risk for uric acid levels should moderate their consumption of red and processed meat to prevent hyperuricemia.
背景/目的：高嘌呤肉类的高摄入量与高尿酸血症相关。然而，将红肉和加工肉类的摄入量与高尿酸血症的遗传风险联系起来的证据有限。我们研究了韩国中年人群中红肉和加工肉类不同组合的摄入量与多基因风险评分（PRSs）以及高尿酸血症发病率之间的关系。
对象/方法：我们分析了来自韩国基因组与流行病学研究（KoGES）的健康体检者（HEXA）队列中44,053名年龄≥40岁参与者的数据。使用半定量食物频率问卷（SQ-FFQ）获取有关红肉和加工肉类摄入量的信息。我们通过全基因组关联研究（GWASs）和聚类分析在尿酸相关位点鉴定了69个独立的单核苷酸多态性（SNPs）。计算个体PRS，即SNP处每个等位基因效应大小的加权和。我们使用针对协变量进行调整的多变量Cox比例风险模型来确定红肉和加工肉类摄入量与高尿酸血症发病率中PRS之间的关系。
在平均5年的随访期内，共识别出2556例高尿酸血症患者。对于男性和女性，红肉和加工肉类摄入量最高且PRS最高的组与红肉和加工肉类摄入量最低且PRS最低的组相比，高尿酸血症的发生呈正相关（风险比[HR]，2.72；95%置信区间[CI]，2.10 - 3.53；P < 0.0001；HR，3.28；95% CI，2.45 - 4.40；P < 0.0001）。
尿酸水平遗传风险高的个体应适度摄入红肉和加工肉类以预防高尿酸血症。
