The Association of Food Groups and Consumption Time with Hyperuricemia: The U.S. National Health and Nutrition Examination Survey, 2005–2018
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Published:2023-07-12
Issue:14
Volume:15
Page:3109
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ISSN:2072-6643
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Container-title:Nutrients
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language:en
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Short-container-title:Nutrients
Author:
Wang Yuanyuan1, Yang Ruiming1, Cao Ziteng1, Han Sijia1, Han Tianshu1, Jiang Wenbo1, Wang Xinyang1, Wei Wei12
Affiliation:
1. Department of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin 150081, China 2. Department of Pharmacology, College of Pharmacy Key Laboratory of Cardiovascular Research, Ministry of Education, Harbin Medical University, Harbin 150081, China
Abstract
Hyperuricemia (HUA) is associated with a wide range of diseases and increases the public health burden on society as a whole. In addition to genetic variation, diet plays a crucial role in the prevention and treatment of HUA as an important modifiable behavior. The purpose of this study is to investigate whether food groups and consumption time are associated with HUA. A total of 41,230 participants from the National Health and Nutrition Examination Survey between 2005 and 2018 were included in the study. All meals, including breakfast, lunch, and dinner, were obtained according to their corresponding Food Patterns Equivalents Database dietary data. The binary logistic regression model was used to analyze the relationship between food groups, food consumption time and HUA. We found that the intake of fruit (mixed in various forms) (OR = 0.942, 95% CI: 0.909–0.976) or freshly squeezed juices (OR = 0.915, 95% CI: 0.859–0.975), milk (OR = 0.839, 95% CI: 0.808–0.872), and eggs (OR = 0.881, 95% CI: 0.839–0.924), poultry (OR = 1.055, 95% CI: 1.033–1.077) and seafood high in n-3 fatty acids (OR = 1.068, 95% CI: 0.1.018–1.120) at dinner, eating refined grains at breakfast (OR = 0.954, 95% CI: 0.924–0.985) and dinner (OR = 0.962, 95% CI: 0.944–0.980), eating whole grains (OR = 0.908, 95% CI: 0.845–0.976) at lunch, consuming alcoholic beverages or foods at breakfast (OR = 0.748, 95% CI: 0.564–0.990)/lunch (OR = 1.118, 95% CI: 1.008–1.240)/dinner (OR = 1.127, 95% CI: 1.073–1.185) were associated with HUA. Eating particular meals at particular times of the day was related to a lower risk of HUA.
Funder
HMU Marshal Initiative Funding Natural Science Foundation
Subject
Food Science,Nutrition and Dietetics
Reference39 articles.
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