痛风前后膳食模式变化与痛风关系研究  

Relationship between gout and dietary pattern before and after gout

作　　者：陈玉柱[1] 周为文[1] 唐振柱[1] 李忠友[1] 李晓鹏[1] 黄丽娜[1] 秦秋兰[1] 熊润松 朱耿赟 吴兴华[1] CHEN Yu-zhu;ZHOU Wei-wen;TANG Zhen-zhu;LI Zhong-you;LI Xiao-peng;HUANG Li-na;QIN Qiu-lan;XIONG Run-song;ZHU Geng-yun;WU Xing-hua(Guangxi Zhuang Autonomous Regional Center for Disease Control and Prevention,Nanning Guangxi 530028,China)

机构地区：[1]广西壮族自治区疾病预防控制中心

出　　处：《现代预防医学》2019年第16期2938-2942,共5页Modern Preventive Medicine

基　　金：国家自然科学基金资助项目(P2Y14基因与广西家族遗传性痛风发病的相关性研究，81660568)

摘　　要：目的探讨痛风前后膳食模式变化与痛风关系。方法采用频数匹配1∶1病例对照研究方法,共调查379对。询问调查收集研究对象的基本信息、饮酒、疾病史,测量身高体重,食物频率法收集病例组痛风前1年和痛风后现在1年的食物消费情况,以及对照组现在1年的食物消费情况。结果痛风前、痛风后膳食模式构成比差异有统计学意义(χ^2=41.241, P<0.01)。多分类logistic回归分析发现,在控制吸烟、痛风家族史、BMI后,无痛风石组膳食模式与对照相比,痛风前、痛风后蔬菜水果膳食模式相对于饮酒或高蛋白膳食模式均是保护因素,OR值分别为0.6(95%CI,0.4~0.9)和0.6(95%CI,0.4~0.9)。无痛风石组、有痛风石组与对照相比,蔬菜水果膳食模式保持不变相对于痛风前后变化或维持不好的膳食模式均是保护因素,OR值分别为0.2(95%CI,0.1~0.4)、0.3(95%CI,0.2~0.5)。结论痛风前后的膳食模式及变化均与痛风有关,蔬菜水果模式有利于降低痛风的风险。Objective The aim of this study was to investigate the relationship between gout and dietary pattern before and after gout. Methods A frequency matched 1:1 case-control study was used. Case group and control group were investigated in 379 cases. The subjects were asked to collect basic information, drinking, disease history, height and weight measurements, and food frequency method was used to collect the food consumption of the case group before and after gout, and the food consumption of the control group in the past year. Results There were significant differences in dietary patterns before and after gout(χ2=41.241, P<0.01). Multivariate logistic regression analysis identified the dietary patterns before and after gout in the non-gouty stone group and the gouty stone group by comparing with those in the control group after controlling smoking, family history of gout and BMI. Vegetable and fruit diet patterns and drinking or high protein diet patterns were protective factors, and the OR values were 0.6(95%CI 0.4-0.9) and 0.6(95%CI 0.4-0.9), respectively. The non-gouty stone group and the gouty stone group were compared with those in the control group. Vegetable and fruit diet patterns of staple food remained unchanged and drinking or high protein diet patterns for changes and maintenance before and after gout were protective factors, and OR values were0.2(95%CI 0.1-0.4) and 0.3(95%CI 0.2-0.5), respectively. Conclusion Changes in dietary patterns before and after gout were associated with gout, and the vegetable-fruit pattern was conducive to reduce the risk of gout.

关 键 词：痛风 膳食模式 病例对照 

分 类 号：R153[医药卫生—营养与食品卫生学]