红肉和加工肉类摄入量与多基因风险评分共同影响韩国中年人的高尿酸血症发病率。

IF 2 4区 医学 Q3 NUTRITION & DIETETICS
Nutrition Research and Practice Pub Date : 2024-10-01 Epub Date: 2024-09-23 DOI:10.4162/nrp.2024.18.5.721
Suyeon Lee, Dayeon Shin
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引用次数: 0

摘要

背景/目的:大量食用富含嘌呤的肉类与高尿酸血症有关。然而,将食用红肉和加工肉类与高尿酸血症遗传风险联系起来的证据却很有限。我们研究了韩国中年人食用红肉和加工肉的各种组合与多基因风险评分(PRSs)和高尿酸血症发病率之间的关系:我们分析了韩国基因组与流行病学研究(KoGES)健康体检者队列(HEXA)中年龄≥40岁的44053名参与者的数据。有关红肉和加工肉类摄入量的信息是通过半定量食物频率问卷(SQ-FFQ)获得的。通过全基因组关联研究(GWAS)和聚类分析,我们在尿酸相关位点上发现了 69 个独立的单核苷酸多态性(SNPs)。计算了单个 PRS,即 SNP 上每个等位基因效应大小的加权总和。我们使用经协变量调整的多变量 Cox 比例危险模型来确定红肉和加工肉类摄入量与高尿酸血症发病率 PRS 之间的关系:在平均 5 年的随访期间,共发现 2 556 名高尿酸血症患者。在男性和女性中,与红肉和加工肉类摄入量最低、PRS 最低的人群相比,红肉和加工肉类摄入量最高、PRS 最高的人群与高尿酸血症的发生呈正相关(危险比 [HR],2.72;95% 置信区间 [CI],2.10-3.53;P <0.0001;HR,3.28;95% 置信区间 [CI],2.45-4.40;P <0.0001):结论:尿酸水平遗传风险高的人应适量食用红肉和加工肉类,以预防高尿酸血症。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A combination of red and processed meat intake and polygenic risk score influences the incidence of hyperuricemia in middle-aged Korean adults.

Background/objectives: The high consumption of purine-rich meat is associated with hyperuricemia. However, there is limited evidence linking the consumption of red and processed meat to the genetic risk of hyperuricemia. We investigated the relationship between various combinations of red and processed meat consumption and the polygenic risk scores (PRSs) and the incidence of hyperuricemia in middle-aged Koreans.

Subjects/methods: We analyzed the data from 44,053 participants aged ≥40 years sourced from the Health Examinees (HEXA) cohort of the Korean Genome and Epidemiology Study (KoGES). Information regarding red and processed meat intake was obtained using a semiquantitative food frequency questionnaire (SQ-FFQ). We identified 69 independent single-nucleotide polymorphisms (SNPs) at uric acid-related loci using genome-wide association studies (GWASs) and clumping analyses. The individual PRS, which is the weighted sum of the effect size of each allele at the SNP, was calculated. We used multivariable Cox proportional hazards models adjusted for covariates to determine the relationship between red and processed meat intake and the PRS in the incidence of hyperuricemia.

Results: During an average follow-up period of 5 years, 2,556 patients with hyperuricemia were identified. For both men and women, the group with the highest red and processed meat intake and the highest PRS was positively associated with the development of hyperuricemia when compared with the group with the lowest red and processed meat intake and the lowest PRS (hazard ratio [HR], 2.72; 95% confidence interval [CI], 2.10-3.53; P < 0.0001; HR, 3.28; 95% CI, 2.45-4.40; P < 0.0001).

Conclusion: Individuals at a high genetic risk for uric acid levels should moderate their consumption of red and processed meat to prevent hyperuricemia.

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来源期刊
Nutrition Research and Practice
Nutrition Research and Practice NUTRITION & DIETETICS-
CiteScore
3.50
自引率
4.20%
发文量
62
审稿时长
6-12 weeks
期刊介绍: Nutrition Research and Practice (NRP) is an official journal, jointly published by the Korean Nutrition Society and the Korean Society of Community Nutrition since 2007. The journal had been published quarterly at the initial stage and has been published bimonthly since 2010. NRP aims to stimulate research and practice across diverse areas of human nutrition. The Journal publishes peer-reviewed original manuscripts on nutrition biochemistry and metabolism, community nutrition, nutrition and disease management, nutritional epidemiology, nutrition education, foodservice management in the following categories: Original Research Articles, Notes, Communications, and Reviews. Reviews will be received by the invitation of the editors only. Statements made and opinions expressed in the manuscripts published in this Journal represent the views of authors and do not necessarily reflect the opinion of the Societies.
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