Effects of dietary factors on hyperuricaemia and gout: a systematic review and meta-analysis of observational studies
This study aimed to gather the best evidence on the relationship between dietary factors and hyperuricaemia and gout. We searched databases including PubMed, Embase, Cochrane, and Web of Science from database creation to July 2023. Meta-analysis showed that consumption of alcohol (OR: 1.41, 95% CI:...
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| creator | Chi, Xi Cen, Yangyang Yang, Bowen Zhang, Huanzhen Pu, Zhiyu Feng, Jing Pan, Hongzhi Zhang, Yannan |
| description | This study aimed to gather the best evidence on the relationship between dietary factors and hyperuricaemia and gout. We searched databases including PubMed, Embase, Cochrane, and Web of Science from database creation to July 2023. Meta-analysis showed that consumption of alcohol (OR: 1.41, 95% CI: 1.29-1.55; 1.60, 95% CI: 1.33-1.93, respectively), red meat (OR:1.27, 95% CI: 1.18-1.37; 1.32, 95% CI: 1.18-1.47, respectively), fructose (OR: 1.29, 95% CI: 1.21-1.38; 1.65, 95% CI: 1.36-2.01, respectively) and seafoods (OR: 1.40, 95% CI: 1.20-1.64; 1.29, 95% CI: 1.00-1.67, respectively) were positively associated with the risk of hyperuricaemia and gout, while vegetables (OR: 0.78, 95% CI: 0.71-0.85; 0.96,95% CI 0.74-1.24, respectively) were inversely associated. Dairy products (OR: 0.69, 95% CI: 0.61-0.78) and nuts (OR: 0.75, 95% CI: 0.60-0.93) were also inversely associated with the risk of hyperuricaemia. Soy products (OR: 0.86, 95% CI: 0.75-0.98) and coffee (OR: 0.56, 95% CI: 0.39-0.81) were negatively associated with the risk of gout. |
| doi_str_mv | 10.6084/m9.figshare.27049854 |
| format | Dataset |
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We searched databases including PubMed, Embase, Cochrane, and Web of Science from database creation to July 2023. Meta-analysis showed that consumption of alcohol (OR: 1.41, 95% CI: 1.29-1.55; 1.60, 95% CI: 1.33-1.93, respectively), red meat (OR:1.27, 95% CI: 1.18-1.37; 1.32, 95% CI: 1.18-1.47, respectively), fructose (OR: 1.29, 95% CI: 1.21-1.38; 1.65, 95% CI: 1.36-2.01, respectively) and seafoods (OR: 1.40, 95% CI: 1.20-1.64; 1.29, 95% CI: 1.00-1.67, respectively) were positively associated with the risk of hyperuricaemia and gout, while vegetables (OR: 0.78, 95% CI: 0.71-0.85; 0.96,95% CI 0.74-1.24, respectively) were inversely associated. Dairy products (OR: 0.69, 95% CI: 0.61-0.78) and nuts (OR: 0.75, 95% CI: 0.60-0.93) were also inversely associated with the risk of hyperuricaemia. Soy products (OR: 0.86, 95% CI: 0.75-0.98) and coffee (OR: 0.56, 95% CI: 0.39-0.81) were negatively associated with the risk of gout.</description><identifier>DOI: 10.6084/m9.figshare.27049854</identifier><language>eng</language><publisher>Taylor & Francis</publisher><subject>Biological Sciences not elsewhere classified ; Biotechnology ; Cancer ; Developmental Biology ; Ecology ; FOS: Biological sciences ; FOS: Chemical sciences ; FOS: Clinical medicine ; FOS: Health sciences ; Immunology ; Infectious Diseases ; Inorganic Chemistry ; Marine Biology ; Science Policy</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>778,1890</link.rule.ids><linktorsrc>$$Uhttps://commons.datacite.org/doi.org/10.6084/m9.figshare.27049854$$EView_record_in_DataCite.org$$FView_record_in_$$GDataCite.org$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Chi, Xi</creatorcontrib><creatorcontrib>Cen, Yangyang</creatorcontrib><creatorcontrib>Yang, Bowen</creatorcontrib><creatorcontrib>Zhang, Huanzhen</creatorcontrib><creatorcontrib>Pu, Zhiyu</creatorcontrib><creatorcontrib>Feng, Jing</creatorcontrib><creatorcontrib>Pan, Hongzhi</creatorcontrib><creatorcontrib>Zhang, Yannan</creatorcontrib><title>Effects of dietary factors on hyperuricaemia and gout: a systematic review and meta-analysis of observational studies</title><description>This study aimed to gather the best evidence on the relationship between dietary factors and hyperuricaemia and gout. 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We searched databases including PubMed, Embase, Cochrane, and Web of Science from database creation to July 2023. Meta-analysis showed that consumption of alcohol (OR: 1.41, 95% CI: 1.29-1.55; 1.60, 95% CI: 1.33-1.93, respectively), red meat (OR:1.27, 95% CI: 1.18-1.37; 1.32, 95% CI: 1.18-1.47, respectively), fructose (OR: 1.29, 95% CI: 1.21-1.38; 1.65, 95% CI: 1.36-2.01, respectively) and seafoods (OR: 1.40, 95% CI: 1.20-1.64; 1.29, 95% CI: 1.00-1.67, respectively) were positively associated with the risk of hyperuricaemia and gout, while vegetables (OR: 0.78, 95% CI: 0.71-0.85; 0.96,95% CI 0.74-1.24, respectively) were inversely associated. Dairy products (OR: 0.69, 95% CI: 0.61-0.78) and nuts (OR: 0.75, 95% CI: 0.60-0.93) were also inversely associated with the risk of hyperuricaemia. Soy products (OR: 0.86, 95% CI: 0.75-0.98) and coffee (OR: 0.56, 95% CI: 0.39-0.81) were negatively associated with the risk of gout.</abstract><pub>Taylor & Francis</pub><doi>10.6084/m9.figshare.27049854</doi><oa>free_for_read</oa></addata></record> |
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| subjects | Biological Sciences not elsewhere classified Biotechnology Cancer Developmental Biology Ecology FOS: Biological sciences FOS: Chemical sciences FOS: Clinical medicine FOS: Health sciences Immunology Infectious Diseases Inorganic Chemistry Marine Biology Science Policy |
| title | Effects of dietary factors on hyperuricaemia and gout: a systematic review and meta-analysis of observational studies |
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