Evaluation of the diet wide contribution to serum urate levels: meta-analysis of population based cohorts.
Evaluation of the diet wide contribution to serum urate levels: meta-analysis of population based cohorts.
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DOI：
10.1136/bmj.k3951
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发表时间：
2018-10-10
期刊：
影响因子：
--
通讯作者：
Merriman TR
中科院分区：
文献类型：
--
作者：
Major TJ;Topless RK;Dalbeth N;Merriman TR
系统地检测膳食成分与血清尿酸水平的关系，并评估膳食模式和遗传变异对血清尿酸水平群体方差的相对贡献。美国横断面数据的荟萃分析。五项队列研究。来自美国的16760名欧洲血统的个体（8414名男性和8346名女性）被纳入分析。符合条件的个体年龄在18岁以上，没有肾脏疾病或痛风，并且没有服用降尿酸盐或利尿药物。所有参与者都有血清尿酸盐测量，饮食调查数据，潜在混杂因素（性别，年龄，体重指数，平均每日卡路里摄入量，受教育年限，运动水平，吸烟状况和绝经状况）的信息，以及全基因组基因型。主要的观察指标是平均血清尿酸水平和血清尿酸水平的变化。β值（95%置信区间）和Bonferroni校正的P值（来自多变量线性回归分析）以及回归偏R2值沿着用于定量相关性。在男性、女性或全组人群中，7种食物与血清尿酸盐水平升高相关（啤酒、白酒、葡萄酒、土豆、家禽、软饮料和肉类（牛肉、猪肉或羊肉）），8种食物与血清尿酸盐水平降低相关（鸡蛋、花生、冷谷物、脱脂牛奶、奶酪、黑面包、人造黄油和非柑橘类水果）。根据健康饮食指南构建的三种饮食评分与血清尿酸水平呈负相关，第四种数据驱动的饮食模式与血清尿酸水平升高呈正相关，但每种饮食评分解释的血清尿酸变异≤0.3%。相比之下，23.9%的血清尿酸水平的变异是由常见的，基因组范围内的单核苷酸变异解释的。与遗传因素相比，饮食对一般人群血清尿酸水平的影响很小。
To systematically test dietary components for association with serum urate levels and to evaluate the relative contributions of estimates of diet pattern and inherited genetic variants to population variance in serum urate levels. Meta-analysis of cross sectional data from the United States. Five cohort studies. 16 760 individuals of European ancestry (8414 men and 8346 women) from the US were included in analyses. Eligible individuals were aged over 18, without kidney disease or gout, and not taking urate lowering or diuretic drugs. All participants had serum urate measurements, dietary survey data, information on potential confounders (sex, age, body mass index, average daily calorie intake, years of education, exercise levels, smoking status, and menopausal status), and genome wide genotypes. The main outcome measures were average serum urate levels and variance in serum urate levels. β values (95% confidence intervals) and Bonferroni corrected P values from multivariable linear regression analyses, along with regression partial R2 values, were used to quantitate associations. Seven foods were associated with raised serum urate levels (beer, liquor, wine, potato, poultry, soft drinks, and meat (beef, pork, or lamb)) and eight foods were associated with reduced serum urate levels (eggs, peanuts, cold cereal, skim milk, cheese, brown bread, margarine, and non-citrus fruits) in the male, female, or full cohorts. Three diet scores, constructed on the basis of healthy diet guidelines, were inversely associated with serum urate levels and a fourth, data driven diet pattern positively associated with raised serum urate levels, but each explained ≤0.3% of variance in serum urate. In comparison, 23.9% of variance in serum urate levels was explained by common, genome wide single nucleotide variation. In contrast with genetic contributions, diet explains very little variation in serum urate levels in the general population.
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影响因子：
4.7
作者：
Duyck, Stefanie D.;Petrie, Keith J.;Dalbeth, Nicola
通讯作者：
Dalbeth, Nicola
DOI：
10.1002/art.22762
发表时间：
2007-06-15
期刊：
ARTHRITIS & RHEUMATISM-ARTHRITIS CARE & RESEARCH
影响因子：
--
作者：
Choi, Hyon K.;Curhan, Gary
通讯作者：
Curhan, Gary
影响因子：
3.6
作者：
Heidemann, Christin;Scheidt-Nave, Christa;Mensink, Gert B. M.
通讯作者：
Mensink, Gert B. M.
影响因子：
4.9
作者：
Jiang Y;Liu O;Xu G
通讯作者：
Xu G
DOI：
10.1002/art.39813
发表时间：
2016-12
期刊：
Arthritis & rheumatology (Hoboken, N.J.)
影响因子：
--
作者：
Juraschek SP;Gelber AC;Choi HK;Appel LJ;Miller ER 3rd
通讯作者：
Miller ER 3rd