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Dietary factors and risk of gout and hyperuricemia: a meta-analysis and systematic review.
Asia Pac J Clin Nutr. 2018; 27(6):1344-1356.AP

Abstract

BACKGROUND AND OBJECTIVES

To evaluate the associations of dietary factors and the risk of gout and hyperuricemia.

METHODS AND STUDY DESIGN

PubMed and Embase databases were searched from inception to June 2017 for eligible studies. Nineteen prospective cohort or cross-sectional studies with adequate sample sizes are included, all involving red meat, seafoods, alcohol, fructose, dairy products, soy foods, high-purine vegetables and coffee.

RESULTS

Meta-analysis revealed several dietary associations with gout risk: red meat: OR 1.29 (95% CI 1.16-1.44); seafoods: OR 1.31 (95% CI 1.01-1.68); alcohol: OR 2.58 (95% CI 1.81-3.66); fructose: OR 2.14 (95% CI 1.65- 2.78); dairy products: OR 0.56 (95% CI 0.44-0.70); soy foods: OR 0.85 (95% CI 0.76-0.96); high-purine vegetables: OR 0.86 (95% CI 0.75-0.98); coffee: OR 0.47 (95% CI 0.37-0.59).Dietary association with hyperuricemia risk (red meat: OR 1.24 (95% CI 1.04-1.48); seafoods: OR 1.47 (95% CI 1.16-1.86); alcohol: OR 2.06 (95% CI 1.60-2.67); fructose: OR 1.85 (95% CI 1.66-2.07); dairy products: OR 0.50 (95% CI 0.37-0.66); soy foods: OR 0.70 (95% CI 0.56-0.88); high-purine vegetables ingestion: OR 1.10 (95% CI 0.88-1.39), P=0.39; coffee:OR0.76 in men (95% CI 0.55-1.06), OR 1.58 in women (95% CI 1.16-2.16).

CONCLUSION

The risk of hyperuricemia and gout is positively correlated with the intake of red meat, seafoods, alcohol or fructose, and negatively with dairy products or soy foods. High-purine vegetables showed no association with hyperuricemia, but negative association with gout. Coffee intake is negatively associated with gout risk, whereas it may be associated with increased hyperuricemia risk in women but decreased risk in men.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Li R
Department of Clinical Nutrition, Peking Union Medical College Hospital (PUMCH), Chinese Academy of Medical Sciences and Peking Union Medical College, China.
Yu K
Department of Clinical Nutrition, Peking Union Medical College Hospital (PUMCH), Chinese Academy of Medical Sciences and Peking Union Medical College, China. yuk1997@sina.com.
Li C
Department of Clinical Nutrition, Tianjin Union Medical Center, China.

MeSH

AgedAlcoholic BeveragesCoffeeCohort StudiesCross-Sectional StudiesDairy ProductsDietFemaleGoutHumansHyperuricemiaMaleMiddle AgedProspective StudiesPurinesRed MeatRisk FactorsSeafoodSex FactorsSoy FoodsVegetables

Pub Type(s)

Journal Article
Meta-Analysis
Systematic Review

Language

eng

PubMed ID

30485934

Citation

Li, Rongrong, et al. "Dietary Factors and Risk of Gout and Hyperuricemia: a Meta-analysis and Systematic Review." Asia Pacific Journal of Clinical Nutrition, vol. 27, no. 6, 2018, pp. 1344-1356.
Li R, Yu K, Li C. Dietary factors and risk of gout and hyperuricemia: a meta-analysis and systematic review. Asia Pac J Clin Nutr. 2018;27(6):1344-1356.
Li, R., Yu, K., & Li, C. (2018). Dietary factors and risk of gout and hyperuricemia: a meta-analysis and systematic review. Asia Pacific Journal of Clinical Nutrition, 27(6), 1344-1356. https://doi.org/10.6133/apjcn.201811_27(6).0022
Li R, Yu K, Li C. Dietary Factors and Risk of Gout and Hyperuricemia: a Meta-analysis and Systematic Review. Asia Pac J Clin Nutr. 2018;27(6):1344-1356. PubMed PMID: 30485934.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary factors and risk of gout and hyperuricemia: a meta-analysis and systematic review. AU - Li,Rongrong, AU - Yu,Kang, AU - Li,Chunwei, PY - 2018/11/29/entrez PY - 2018/11/30/pubmed PY - 2019/9/17/medline SP - 1344 EP - 1356 JF - Asia Pacific journal of clinical nutrition JO - Asia Pac J Clin Nutr VL - 27 IS - 6 N2 - BACKGROUND AND OBJECTIVES: To evaluate the associations of dietary factors and the risk of gout and hyperuricemia. METHODS AND STUDY DESIGN: PubMed and Embase databases were searched from inception to June 2017 for eligible studies. Nineteen prospective cohort or cross-sectional studies with adequate sample sizes are included, all involving red meat, seafoods, alcohol, fructose, dairy products, soy foods, high-purine vegetables and coffee. RESULTS: Meta-analysis revealed several dietary associations with gout risk: red meat: OR 1.29 (95% CI 1.16-1.44); seafoods: OR 1.31 (95% CI 1.01-1.68); alcohol: OR 2.58 (95% CI 1.81-3.66); fructose: OR 2.14 (95% CI 1.65- 2.78); dairy products: OR 0.56 (95% CI 0.44-0.70); soy foods: OR 0.85 (95% CI 0.76-0.96); high-purine vegetables: OR 0.86 (95% CI 0.75-0.98); coffee: OR 0.47 (95% CI 0.37-0.59).Dietary association with hyperuricemia risk (red meat: OR 1.24 (95% CI 1.04-1.48); seafoods: OR 1.47 (95% CI 1.16-1.86); alcohol: OR 2.06 (95% CI 1.60-2.67); fructose: OR 1.85 (95% CI 1.66-2.07); dairy products: OR 0.50 (95% CI 0.37-0.66); soy foods: OR 0.70 (95% CI 0.56-0.88); high-purine vegetables ingestion: OR 1.10 (95% CI 0.88-1.39), P=0.39; coffee:OR0.76 in men (95% CI 0.55-1.06), OR 1.58 in women (95% CI 1.16-2.16). CONCLUSION: The risk of hyperuricemia and gout is positively correlated with the intake of red meat, seafoods, alcohol or fructose, and negatively with dairy products or soy foods. High-purine vegetables showed no association with hyperuricemia, but negative association with gout. Coffee intake is negatively associated with gout risk, whereas it may be associated with increased hyperuricemia risk in women but decreased risk in men. SN - 0964-7058 UR - https://www.unboundmedicine.com/medline/citation/30485934/Dietary_factors_and_risk_of_gout_and_hyperuricemia:_a_meta_analysis_and_systematic_review_ DB - PRIME DP - Unbound Medicine ER -