Dietary Factors and Risk of Gout: A Two-Sample Mendelian Randomization Study.
Foods
; 13(8)2024 Apr 21.
Article
en En
| MEDLINE
| ID: mdl-38672942
ABSTRACT
BACKGROUND:
Dietary intervention is the preferred approach for the prevention and clinical management of gout. Nevertheless, the existing evidence regarding the influence of specific foods on gout is insufficient.METHODS:
We used two-sample Mendelian randomization for genetic prediction to analyze the relationship between the intake of more than a dozen daily food items, such as pork, beef, cheese, and poultry, and dietary macronutrient intake (fat, protein, carbohydrates, and sugar) and the risk of developing gout and elevating the serum uric acid level. Inverse-variance weighted MR analyses were used as the main evaluation method, and the reliability of the results was tested by a sensitivity analysis.RESULTS:
Cheese intake was associated with lower serum uric acid levels, and tea intake (OR = 0.523, [95%CI 0.348~0.784], p = 0.002), coffee intake (OR = 0.449, [95%CI 0.229~0.882], p = 0.020), and dried fruit intake (OR = 0.533, [95%CI 0.286~0.992], p = 0.047) showed a preventive effect on the risk of gouty attacks. In contrast, non-oily fish intake (ß = 1.08, [95%CI 0.24~1.92], p = 0.012) and sugar intake (ß = 0.34, [95%CI 0.03~0.64], p = 0.030) were risk factors for elevated serum uric acid levels, and alcohol intake frequency (OR = 1.422, [95%CI 1.079~1.873], p = 0.012) was a risk factors for gout predisposition.CONCLUSIONS:
These results will significantly contribute to the formulation and refinement of nutritional strategies tailored to patients afflicted with gout.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Foods
Año:
2024
Tipo del documento:
Article
País de afiliación:
China
Pais de publicación:
Suiza