Effects of dietary factors on hyperuricaemia and gout: a systematic review and meta-analysis of observational studies.

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Sciences and Nutrition Pub Date : 2024-09-17 DOI:10.1080/09637486.2024.2400489

Xi Chi,Yangyang Cen,Bowen Yang,Huanzhen Zhang,Zhiyu Pu,Jing Feng,Hongzhi Pan,Yannan Zhang

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引用次数: 0

Abstract

This study aimed to gather the best evidence on the relationship between dietary factors and hyperuricaemia and gout. We searched databases including PubMed, Embase, Cochrane, and Web of Science from database creation to July 2023. Meta-analysis showed that consumption of alcohol (OR: 1.41, 95% CI: 1.29-1.55; 1.60, 95% CI: 1.33-1.93, respectively), red meat (OR:1.27, 95% CI: 1.18-1.37; 1.32, 95% CI: 1.18-1.47, respectively), fructose (OR: 1.29, 95% CI: 1.21-1.38; 1.65, 95% CI: 1.36-2.01, respectively) and seafoods (OR: 1.40, 95% CI: 1.20-1.64; 1.29, 95% CI: 1.00-1.67, respectively) were positively associated with the risk of hyperuricaemia and gout, while vegetables (OR: 0.78, 95% CI: 0.71-0.85; 0.96,95% CI 0.74-1.24, respectively) were inversely associated. Dairy products (OR: 0.69, 95% CI: 0.61-0.78) and nuts (OR: 0.75, 95% CI: 0.60-0.93) were also inversely associated with the risk of hyperuricaemia. Soy products (OR: 0.86, 95% CI: 0.75-0.98) and coffee (OR: 0.56, 95% CI: 0.39-0.81) were negatively associated with the risk of gout.

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饮食因素对高尿酸血症和痛风的影响：观察性研究的系统回顾和荟萃分析。

本研究旨在收集饮食因素与高尿酸血症和痛风之间关系的最佳证据。我们检索了从数据库创建到 2023 年 7 月期间的 PubMed、Embase、Cochrane 和 Web of Science 等数据库。元分析表明，酒精（OR：1.41，95% CI：1.29-1.55；1.60，95% CI：1.33-1.93）、红肉（OR：1.27，95% CI：1.18-1.37；1.32，95% CI：1.18-1.47）、果糖（OR：1.29，95% CI：1.21-1.38；1.65，95% CI：1.36-2.而蔬菜（OR：0.78，95% CI：0.71-0.85；0.96，95% CI：0.74-1.24）与高尿酸血症和痛风的风险成反比。乳制品（OR：0.69，95% CI：0.61-0.78）和坚果（OR：0.75，95% CI：0.60-0.93）也与高尿酸血症的风险成反比。豆制品（OR：0.86，95% CI：0.75-0.98）和咖啡（OR：0.56，95% CI：0.39-0.81）与痛风风险呈负相关。

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来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.