不同饮品与中国成人高尿酸血症的关系研究  

Different beverage consumption and the risk of hyperuricemia in Chinese adults

作　　者：赵敏 陈婷 黄承龙 钟秋安[2] ZHAO Min;CHEN Ting;HUANG Cheng-long;ZHONG Qiu-an(Department of Pharmacy,The First Affiliated Hospital of Guangxi Medical University,Nanning,Guangxi 530021,China;不详)

机构地区：[1]广西医科大学第一附属医院药学部,广西南宁530021 [2]广西医科大学公共卫生学院

出　　处：《现代预防医学》2022年第9期1577-1581,共5页Modern Preventive Medicine

基　　金：国家自然科学基金地区科学基金项目(81860570)。

摘　　要：目的 调查不同饮品对我国人群血尿酸水平及高尿酸血症的影响。方法 利用2009年中国营养与健康调查项目数据,收集研究对象的一般资料,包括年龄、性别、饮品消费情况、吸烟史、饮酒史、能量摄入情况、血尿酸水平等,根据血尿酸水平将研究对象分为高尿酸血症组和非高尿酸血症组。分别采用线性回归和logistic回归分析糖饮料、茶和水摄入频率与血尿酸水平及高尿酸血症的关系。结果 共纳入研究对象7 618例,高尿酸血症1 178例,非高尿酸血症6 440例。调整混杂因素后,与不饮用糖饮料者相比,每月饮用(β=0.039,95%CI:0.019~0.060,P<0.001)、每周饮用(β=0.036,95%CI:0.014~0.059,P=0.001)和每天饮用(β=0.092,95%CI:0.024~0.160,P=0.008)糖饮料可增加血尿酸水平。每周饮水(β=-0.046,95%CI:-0.082~-0.011,P=0.011)和每天饮水(β=-0.033,95%CI:-0.052~-0.014,P=0.001)可降低血尿酸水平,而每天饮茶对血尿酸水平无显著影响(β=-0.053,95%CI:-0.146~0.039,P=0.259)。每天都喝糖饮料的人群高尿酸血症发生风险约为不喝糖饮料的2倍(OR=2.045,95%CI:1.081~3.869)。而每天饮茶(OR=0.800,95%CI:0.323~1.984)或饮水(OR=0.886,95%CI:0.733~1.070)对高尿酸血症的发生风险无显著影响。结论 糖饮料摄入增加可增高血尿酸水平,是高尿酸血症的危险因素之一,饮水可降低血尿酸水平,饮茶对血尿酸水平或高尿酸血症无显著影响。Objective To investigate the association between hyperuricemia and the frequency of different beverage consumption. Methods The 2009 China Health and Nutrition Survey was used. General data of subjects including age, sex, different beverage consumption, smoking history, drinking history, energy intake and serum uric acid level were collected. Based on the level of serum uric acid, the subjects were divided into hyperuricemia group and non-hyperuricemia group. Linear regression and logistic regression model were used to analyze the association between the frequency of sugar-sweetened beverage, tea and plain water intake and serum uric acid or hyperuricemia. Results Among 7 618 participants, there were 1 178 and 6 440 individuals with hyperuricemia and non-hyperuricemia, respectively. In the adjusted model, the sugar-sweetened beverage consumers tended to have a higher serum uric acid level than non-sugar-sweetened beverage consumers. The coefficients for monthly, weekly and daily were 0.039(95%CI: 0.019-0.060, P<0.001), 0.036(95%CI: 0.014-0.059, P=0.001) and 0.092(95%CI: 0.024-0.160, P=0.008). Weekly or daily plain water intake decreased serum uric acid levels, and the coefficients were-0.046(95%CI:-0.082--0.011, P=0.011) and-0.033(95%CI:-0.052--0.014, P=0.001), respectively. Daily tea consumption was not significantly associated with serum uric acid level(β=-0.053, 95%CI:-0.146-0.039, P=0.259). An adjusted odds ratio of hyperuricemia was 2.045(95%CI: 1.081-3.869) for participants who reported consuming sugar-sweetened beverage daily, compared to the “no intake” reference group. Meanwhile, neither tea nor plain water intake was associated with an increased risk of hyperuricemia. The odds ratios were 0.800(95%CI: 0.323-1.984) and 0.886(95%CI: 0.733-1.070), respectively. Conclusion Increased intake of sugar-sweetened beverage can increase serum uric acid level, which is one of the risk factors of hyperuricemia. Plain water intake decreases serum uric acid level, while tea consumption has no significant effect o

关 键 词：高尿酸血症 茶 糖饮料 白开水 

分 类 号：R151.3[医药卫生—营养与食品卫生学] R589.7[医药卫生—公共卫生与预防医学]