非高密度脂蛋白胆固醇与高密度脂蛋白胆固醇比率（NHHR）与痛风患病率的关系：一项横断面研究。

IF 4 2区农林科学 Q2 NUTRITION & DIETETICS

Frontiers in Nutrition Pub Date : 2024-10-24 eCollection Date: 2024-01-01 DOI:10.3389/fnut.2024.1480689

Xia Guo, Haoxuan Chu, Hanchi Xu, Shipeng Wang, Jiahuan He, Yushi Wang

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引用次数: 0

摘要

背景：非高密度脂蛋白胆固醇（non-HDL-C）-高密度脂蛋白胆固醇（HDL-C）比值（NHHR）是一种强血脂标志物，与动脉粥样硬化特征相关。本研究旨在调查 NHHR 与痛风患病率之间的潜在关联：本研究通过分析美国国家健康与营养调查（NHANES）收集的数据，调查了NHHR与痛风之间的关系。NHANES的所有参与者在参与前都提供了书面知情同意书。NHHR 以非高密度脂蛋白胆固醇（Non-HDL-C）与高密度脂蛋白胆固醇（HDL-C）之比计算。总胆固醇（TC）和高密度脂蛋白胆固醇（HDL-C）水平来自 NHANES 实验室数据。痛风通过问卷进行评估。进行了加权逻辑回归分析、亚组分析和平滑曲线拟合：本研究共纳入 30,482 名参与者。完全调整模型显示，在连续变量中，NHHR每增加一个单位，痛风患病率就会增加10%（OR：1.10，95% CI：1.05，1.16）。对 NHHR 四分位数的分析显示，最高四分位数的患者患痛风的概率明显高于最低四分位数的患者。(Q4 vs. Q1，OR：1.34，95% CI：1.05, 1.71）。不同类别的分组分析结果一致，表明 NHHR 与痛风之间存在显著的正相关。E值分析表明，未测量的混杂因素具有稳健性。交互检验表明，种族、教育水平、婚姻关系、贫困收入比（PIR）、高血压、吸烟习惯、估计肾小球滤过率（eGFR）、降脂治疗和糖尿病对这种关联没有明显影响。所有交互作用的 p 值均大于 0.05。然而，参与者的年龄和性别对 NHHR 与痛风之间的关系有显著影响（交互 p 结论）：在美国成年人中，NHHR水平的升高与痛风患病几率的增加有关。

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Association of non-high-density lipoprotein cholesterol-to-high-density lipoprotein cholesterol ratio (NHHR) with gout prevalence: a cross-sectional study.

Background: The non-high-density lipoprotein cholesterol (non-HDL-C)-to-high-density lipoprotein cholesterol (HDL-C) ratio (NHHR) is a strong lipid marker that has been associated with atherogenic features. This study aimed to investigate the potential association between the NHHR and gout prevalence.

Methods: This study investigated the relationship between the NHHR and gout by analyzing data gathered from the National Health and Nutrition Examination Survey (NHANES), a research study conducted in the United States from 2007 to 2018. All participants in NHANES provided written informed consent prior to participation. The NHHR was calculated as the ratio of non-HDL-C to HDL-C. Total cholesterol (TC) and HDL-C levels were sourced from NHANES laboratory data. Gout was assessed using a questionnaire. Weighted logistic regression analysis, subgroup analysis, and smoothed curve fitting were performed.

Results: This study included 30,482 participants. The fully adjusted models showed that for each unit increase in NHHR in continuous variables, there was a 10% higher likelihood of gout prevalence (OR: 1.10, 95% CI: 1.05, 1.16). Analysis of the NHHR quartiles revealed that patients in the highest quartile had a notably greater probability of developing gout than those in the lowest quartile. (Q4 vs. Q1, OR: 1.34, 95% CI: 1.05, 1.71). Subgroup analyses yielded consistent results across categories, indicating a significant positive association between the NHHR and gout. E-value analysis suggested robustness to unmeasured confounding. Interaction tests showed that the race, education level, marital relationship, poverty-income ratio (PIR), hypertension, smoking habits, estimated glomerular filtration rate (eGFR), lipid-lowering therapy, and diabetes had no discernible effects on this association. The p-values for all the interactions were > 0.05. Nevertheless, the relationship between the NHHR and gout was significantly affected by the age and sex of the participants (interaction p < 0.05).

Conclusion: Among adults in the United States, elevated NHHR levels are correlated with increased odds of gout prevalence.

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来源期刊

Frontiers in Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

5.20

自引率

8.00%

发文量

2891

审稿时长

12 weeks

期刊介绍： No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.