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Population Impact Attributable to Modifiable Risk Factors for #Hyperuricemia
#BMI, #alcohol intake, adherence to a DASH‐style #diet, and diuretic use were all associated with serum urate levels and the presence of hyperuricemia in a dose‐response manner. The corresponding PARs of hyperuricemia cases for overweight/obesity (prevalence, 60%), non‐adherence to a DASH‐style diet (prevalence, 82%), alcohol use (prevalence, 48%), and diuretic use (prevalence, 8%) were 44% (95% CI, 41 to 48%), 9% (3% to 16%), 8% (5% to 11%), and 12% (11% to 14%), respectively, whereas the corresponding variances explained were 8.9%, 0.1%, 0.5%, and 5.0%. Our simulation study showed the variance nearing zero with exposure prevalence's nearing 100%.
Conclusion
In these nationally representative US adults, four modifiable risk factors (BMI, the DASH diet, alcohol use, and diuretic use) could individually account for a notable proportion of hyperuricemia cases. However, the corresponding serum urate variance explained by these risk factors was very small and paradoxically masked their high prevalences, providing real‐life empirical evidence for its limitations in assessing common risk factors.
https://onlinelibrary.wiley.com/doi/abs/10.1002/art.41067
Population Impact Attributable to Modifiable Risk Factors for #Hyperuricemia
#BMI, #alcohol intake, adherence to a DASH‐style #diet, and diuretic use were all associated with serum urate levels and the presence of hyperuricemia in a dose‐response manner. The corresponding PARs of hyperuricemia cases for overweight/obesity (prevalence, 60%), non‐adherence to a DASH‐style diet (prevalence, 82%), alcohol use (prevalence, 48%), and diuretic use (prevalence, 8%) were 44% (95% CI, 41 to 48%), 9% (3% to 16%), 8% (5% to 11%), and 12% (11% to 14%), respectively, whereas the corresponding variances explained were 8.9%, 0.1%, 0.5%, and 5.0%. Our simulation study showed the variance nearing zero with exposure prevalence's nearing 100%.
Conclusion
In these nationally representative US adults, four modifiable risk factors (BMI, the DASH diet, alcohol use, and diuretic use) could individually account for a notable proportion of hyperuricemia cases. However, the corresponding serum urate variance explained by these risk factors was very small and paradoxically masked their high prevalences, providing real‐life empirical evidence for its limitations in assessing common risk factors.
https://onlinelibrary.wiley.com/doi/abs/10.1002/art.41067
Wiley Online Library
Population Impact Attributable to Modifiable Risk Factors for Hyperuricemia
Objective
To examine modifiable risk factors in relation to the presence of hyperuricemia and estimate the proportion of hyperuricemia cases that could be prevented through risk factor modification ...
To examine modifiable risk factors in relation to the presence of hyperuricemia and estimate the proportion of hyperuricemia cases that could be prevented through risk factor modification ...
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Association between #dairy product consumption and #hyperuricemia in an elderly population with metabolic syndrome
The prevalence of hyperuricemia has increased substantially in recent decades. It has been suggested that it is an independent risk factor for weight gain, hypertension, hypertriglyceridemia, metabolic syndrome (MetS), and cardiovascular disease..
..Participants in the upper quartile of the consumption of total dairy products (multiadjusted prevalence ratio (PR) = 0.84; 95% CI: 0.75–0.94; P-trend 0.02), low-fat dairy products (PR = 0.79; 95% CI: 0.70–0.89; P-trend <0.001), total milk (PR = 0.81; 95% CI: 0.73–0.90; P-trend<0.001), low-fat milk (PR = 0.80; 95% CI: 0.72–0.89; P-trend<0.001, respectively), low-fat yogurt (PR = 0.89; 95% CI: 0.80–0.98; P-trend 0.051), and cheese (PR = 0.86; 95% CI: 0.77–0.96; P-trend 0.003) presented a lower prevalence of hyperuricemia. Whole-fat dairy, fermented dairy, and yogurt consumption were not associated with hyperuricemia.
Conclusions
High consumption of total dairy products, total milk, low-fat dairy products, low-fat milk, low-fat yogurt, and cheese is associated with a lower risk of hyperuricemia.
https://www.nmcd-journal.com/article/S0939-4753(19)30362-X/fulltext
Association between #dairy product consumption and #hyperuricemia in an elderly population with metabolic syndrome
The prevalence of hyperuricemia has increased substantially in recent decades. It has been suggested that it is an independent risk factor for weight gain, hypertension, hypertriglyceridemia, metabolic syndrome (MetS), and cardiovascular disease..
..Participants in the upper quartile of the consumption of total dairy products (multiadjusted prevalence ratio (PR) = 0.84; 95% CI: 0.75–0.94; P-trend 0.02), low-fat dairy products (PR = 0.79; 95% CI: 0.70–0.89; P-trend <0.001), total milk (PR = 0.81; 95% CI: 0.73–0.90; P-trend<0.001), low-fat milk (PR = 0.80; 95% CI: 0.72–0.89; P-trend<0.001, respectively), low-fat yogurt (PR = 0.89; 95% CI: 0.80–0.98; P-trend 0.051), and cheese (PR = 0.86; 95% CI: 0.77–0.96; P-trend 0.003) presented a lower prevalence of hyperuricemia. Whole-fat dairy, fermented dairy, and yogurt consumption were not associated with hyperuricemia.
Conclusions
High consumption of total dairy products, total milk, low-fat dairy products, low-fat milk, low-fat yogurt, and cheese is associated with a lower risk of hyperuricemia.
https://www.nmcd-journal.com/article/S0939-4753(19)30362-X/fulltext