Risk Factors For Hyperuricemia In Chinese Centenarians And Near-Centenarians
Risk Factors For Hyperuricemia In Chinese Centenarians And Near-Centenarians
复制标题
中国百岁及近百岁老人高尿酸血症的危险因素
DOI：
10.2147/cia.s223048
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发表时间：
2019-01-01
影响因子：
3.6
通讯作者：
Zhu, Han-Yu
中科院分区：
文献类型：
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作者：
Han, Qiu-Xia;Zhang, Dong;Zhu, Han-Yu
目的高尿酸血症是高血压、心血管疾病和脑卒中的重要潜在致病因素。本研究旨在调查百岁老人和近百岁老人高尿酸血症的患病率及其与生活方式特征和饮食习惯的关系。患者和方法总共包括966名百岁老人和788名近百岁老人。进行了以社区为基础的调查，以收集有关生活方式的信息。使用酶测定法进行血液检查。采用t检验和χ2检验分析高尿酸血症的显著性指标，采用多因素Logistic回归分析相关危险因素。对生活方式特征、饮食习惯、一般特征、血液检查指标等19个可改变因素进行综合分析。结果高尿酸血症患病率为29.02%。男性的百分比、腰围（WC）、腰臀比、估计肾小球滤过率（eGFR）、总蛋白（TP）、丙氨酸氨基转移酶、天冬氨酸氨基转移酶、甘油三酯、高密度脂蛋白胆固醇、血清同型半胱氨酸、血清尿酸、血清尿素和血清肌酐水平、被动吸烟、饮酒、打鼾、油炸口味偏好和肉类，高尿酸血症组与正常尿酸血症组的海产品和蔬菜摄入量有显著性差异（P<0.05）。多因素Logistic回归分析显示，（OR=1.020），eGFR（OR=0.960），TP水平（OR=1.038），血清尿素水平（OR=1.154），被动吸烟（OR=2.589），打鼾（OR=2.003），肉类消费高尿酸血症的危险性与饮食习惯（OR=2.506）、海产品（OR=1.422）和蔬菜（OR=0.521）显著相关（p<0.05）。结论eGFR低、蔬菜摄入少、WC、TP、尿素水平高、被动吸烟、打鼾、肉类和海鲜摄入多是高尿酸血症的独立危险因素。建议高尿酸血症高危人群应积极限制油炸食品、酒精和富含嘌呤的食物的摄入，增加新鲜蔬菜的摄入，积极治疗睡眠呼吸暂停综合征，避免被动吸烟，保持健康的WC，寻求改善肾脏和肝脏功能。
Purpose Hyperuricemia is an important potential pathogenic factor for hypertension, cardiovascular disease and stroke. The current study aimed to investigate the prevalence of hyperuricemia and its relationship to lifestyle characteristics and dietary habits in centenarians and near-centenarians. Patients and methods In total, 966 centenarians and 788 near-centenarians were included. Community-based surveys were conducted to collect information about lifestyle. Blood examinations were performed using enzymatic assays. T-tests and χ2 tests were used to investigate significant indicators of hyperuricemia, and multivariate logistic regression was used to analyze the related risk factors. A comprehensive analysis of nineteen modifiable factors, including lifestyle characteristics, dietary habits, general characteristics and blood test indexes, was conducted. Results The prevalence of hyperuricemia was 29.02%. The percentage of men, waist circumference (WC), waist-hip ratio, estimated glomerular filtration rate (eGFR), levels of total protein (TP), alanine aminotransferase, aspartate aminotransferase, triglycerides, high-density lipoprotein cholesterol, serum homocysteine, serum uric acid, serum urea and serum creatinine, passive smoking, alcohol consumption, snoring, preference for fried flavors, and meat, seafood and vegetable consumption were significantly different between the hyperuricemia group and the normouricemia group (p<0.05). Multivariate logistic regression analysis showed that WC (OR=1.020), eGFR (OR=0.960), TP level (OR=1.038), serum urea level (OR=1.154), passive smoking (OR=2.589), snoring (OR=2.003), meat consumption (OR=2.506), seafood consumption (OR=1.422) and vegetable consumption (OR=0.521) were significantly associated with the risk of hyperuricemia (p<0.05). Conclusion Low eGFR and vegetable consumption, high WC, TP, and serum urea levels, passive smoking, snoring, and high meat and seafood consumption were independent risk factors for hyperuricemia. It is recommended that people at high risk for hyperuricemia should actively limit their intake of fried food, alcohol and purine-rich food, increase their intake of fresh vegetables, actively treat sleep apnea syndrome, avoid passive smoking, maintain a healthy WC and seek to improve their kidney and liver function.