血清铁状态与痛风的关系:来自NHANES和孟德尔随机化研究的结果。

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-01-02 DOI:10.1039/D4FO00294F
Canya Fu, Bin Liu, Weiwei Chen, Yu Qiu, Canjie Zheng, Yingying Mao, Zhiying Yin and Ding Ye
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引用次数: 0

摘要

目标。先前的观察性研究提供了不一致的证据,证明血清铁水平与痛风风险之间存在关联。此外,尚不确定观察到的关联是因果关系还是由于混杂或反向因果关系。本研究旨在探讨血清铁状态指标与痛风风险的关系,并通过孟德尔随机化(MR)方法进一步检验其因果关系。方法。我们首先对2017-2018年全国健康与营养检查调查进行了横断面研究,共包括4635名参与者。使用多变量logistic回归模型评估血清铁状态指标与痛风风险的关系。此外,一项利用大规模全基因组关联研究中血清铁状态指标(246139人)和痛风(发现:13179例和75634对照组;复制:5292例和368788例对照;2115例和67259例对照)进行了因果关系推断。反方差加权(IVW)是MR分析的主要方法。一系列的敏感性分析被用来评估它们之间关系的稳健性。结果。在横断面研究中,血清铁状态指标与痛风风险无显著关系。然而,IVW结果显示,在发现分析中,基因预测的血清铁和转铁蛋白饱和度(TSAT)与痛风风险增加显著相关[优势比(OR): 1.21;95%置信区间(CI): 1.10-1.32;血清铁P = 9.80 × 10-5, OR: 1.16;95% ci: 1.08-1.25;TSAT的P = 7.14 × 10-5]。与发现分析相比,复制分析提供了类似的结果。结论。我们的研究为血清铁与痛风风险改变之间的潜在因果关系提供了支持。需要进一步的研究来阐明铁影响痛风易感性的生物学过程。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Association between serum iron status and gout: results from the NHANES and Mendelian randomization study†

Association between serum iron status and gout: results from the NHANES and Mendelian randomization study†

Aims. Previous observational studies have provided inconsistent evidence for the association between serum iron status and the risk of gout. Moreover, it remains uncertain whether the observed association is causal or due to confounding or reverse causality. This research aimed to investigate the association of serum iron status indicators with the risk of gout and to further examine the causal relationship by the Mendelian randomization (MR) method. Methods. We first conducted a cross-sectional study from the National Health and Nutrition Examination Survey 2017–2018, including a total of 4635 participants. The association of serum iron status indicators with gout risk was evaluated using a multivariable logistic regression model. Furthermore, a two-sample MR study using genetic data from large-scale genome-wide association studies of serum iron status indicators (246 139 individuals) and gout (discovery: 13 179 cases and 75 0634 controls; replication: 5292 cases and 368 788 controls; 2115 cases and 67 259 controls) was conducted to infer causality. Inverse-variance-weighting (IVW) was applied as the main method of MR analysis. A series of sensitivity analyses were used to evaluate the robustness of their relationship. Results. In the cross-sectional study, there was no significant relationship between serum iron status indicators and gout risk. However, IVW results showed that genetically predicted serum iron and transferrin saturation (TSAT) were significantly associated with the increased risk of gout in the discovery analysis [odds ratio (OR): 1.21; 95% confidence interval (CI): 1.10–1.32; P = 9.80 × 10−5 for serum iron and OR: 1.16; 95% CI: 1.08–1.25; P = 7.14 × 10−5 for TSAT]. The replication analysis provided similar results compared with the discovery analysis. Conclusion. Our study provides support for potential causal associations between serum iron and the altered risk of gout. Further investigations are warranted to elucidate the biological processes through which iron influences susceptibility to gout.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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