Evaluation of the diet wide contribution to serum urate levels: meta-analysis of population based cohorts
AbstractObjectiveTo systematically test dietary components for association with serum urate levels and to evaluate the relative contributions of estimates of diet pattern and inherited genetic variants to population variance in serum urate levels.DesignMeta-analysis of cross sectional data from the...
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| description | AbstractObjectiveTo systematically test dietary components for association with serum urate levels and to evaluate the relative contributions of estimates of diet pattern and inherited genetic variants to population variance in serum urate levels.DesignMeta-analysis of cross sectional data from the United States.Data sourcesFive cohort studies.Review methods16 760 individuals of European ancestry (8414 men and 8346 women) from the US were included in analyses. Eligible individuals were aged over 18, without kidney disease or gout, and not taking urate lowering or diuretic drugs. All participants had serum urate measurements, dietary survey data, information on potential confounders (sex, age, body mass index, average daily calorie intake, years of education, exercise levels, smoking status, and menopausal status), and genome wide genotypes. The main outcome measures were average serum urate levels and variance in serum urate levels. β values (95% confidence intervals) and Bonferroni corrected P values from multivariable linear regression analyses, along with regression partial R2 values, were used to quantitate associations.ResultsSeven foods were associated with raised serum urate levels (beer, liquor, wine, potato, poultry, soft drinks, and meat (beef, pork, or lamb)) and eight foods were associated with reduced serum urate levels (eggs, peanuts, cold cereal, skim milk, cheese, brown bread, margarine, and non-citrus fruits) in the male, female, or full cohorts. Three diet scores, constructed on the basis of healthy diet guidelines, were inversely associated with serum urate levels and a fourth, data driven diet pattern positively associated with raised serum urate levels, but each explained ≤0.3% of variance in serum urate. In comparison, 23.9% of variance in serum urate levels was explained by common, genome wide single nucleotide variation.ConclusionIn contrast with genetic contributions, diet explains very little variation in serum urate levels in the general population. |
| doi_str_mv | 10.1136/bmj.k3951 |
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| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6174725</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2117682631</sourcerecordid><originalsourceid>FETCH-LOGICAL-b498t-a37ed33d10afae69663c85e85470512a10caece7d625fb6560e6a872b48399e43</originalsourceid><addsrcrecordid>eNp1kU1v1DAQhi0EoqvSA38AWYIDHFLsOP7igISqApUq9QJny0kmrBcnXvyxqP8e726poFJPc5hnHs3Mi9BLSs4pZeJ9P2_OfzLN6RO0opKLhirGnqIV0Vw3ijJ1gs5S2hBCWiaVFvw5OmGEEd4KvULucmd9sdmFBYcJ5zXg0UHGv90IeAhLjq4vh24OOEEsMy7RZsAeduDTBzxDto1drL9NLu0V27At_ijsbYKxWtYh5vQCPZusT3B2V0_R98-X3y6-Ntc3X64uPl03fadVbiyTMDI2UmInC0ILwQbFQfFOEk5bS8lgYQA5ipZPveCCgLBKtn2nmNbQsVP08ejdln6GcYB6g_VmG91s460J1pn_O4tbmx9hZwSVnWx5Fby9E8Twq0DKZnZpAO_tAqEk09L6YcIV1RV9_QDdhBLrMw6UFKoVjFbq3ZEaYkgpwnS_DCVmn6GpGZpDhpV99e_29-TfxCrw5gjsZx73_AFP0qTe</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2117682631</pqid></control><display><type>article</type><title>Evaluation of the diet wide contribution to serum urate levels: meta-analysis of population based cohorts</title><source>JSTOR Archive Collection A-Z Listing</source><creator>Major, Tanya J ; Topless, Ruth K ; Dalbeth, Nicola ; Merriman, Tony R</creator><creatorcontrib>Major, Tanya J ; Topless, Ruth K ; Dalbeth, Nicola ; Merriman, Tony R</creatorcontrib><description>AbstractObjectiveTo systematically test dietary components for association with serum urate levels and to evaluate the relative contributions of estimates of diet pattern and inherited genetic variants to population variance in serum urate levels.DesignMeta-analysis of cross sectional data from the United States.Data sourcesFive cohort studies.Review methods16 760 individuals of European ancestry (8414 men and 8346 women) from the US were included in analyses. Eligible individuals were aged over 18, without kidney disease or gout, and not taking urate lowering or diuretic drugs. All participants had serum urate measurements, dietary survey data, information on potential confounders (sex, age, body mass index, average daily calorie intake, years of education, exercise levels, smoking status, and menopausal status), and genome wide genotypes. The main outcome measures were average serum urate levels and variance in serum urate levels. β values (95% confidence intervals) and Bonferroni corrected P values from multivariable linear regression analyses, along with regression partial R2 values, were used to quantitate associations.ResultsSeven foods were associated with raised serum urate levels (beer, liquor, wine, potato, poultry, soft drinks, and meat (beef, pork, or lamb)) and eight foods were associated with reduced serum urate levels (eggs, peanuts, cold cereal, skim milk, cheese, brown bread, margarine, and non-citrus fruits) in the male, female, or full cohorts. Three diet scores, constructed on the basis of healthy diet guidelines, were inversely associated with serum urate levels and a fourth, data driven diet pattern positively associated with raised serum urate levels, but each explained ≤0.3% of variance in serum urate. In comparison, 23.9% of variance in serum urate levels was explained by common, genome wide single nucleotide variation.ConclusionIn contrast with genetic contributions, diet explains very little variation in serum urate levels in the general population.</description><identifier>ISSN: 0959-8138</identifier><identifier>EISSN: 1756-1833</identifier><identifier>DOI: 10.1136/bmj.k3951</identifier><identifier>PMID: 30305269</identifier><language>eng</language><publisher>England: BMJ Publishing Group LTD</publisher><subject>Alcohol ; Arthritis ; Beer ; Beverages ; Body mass index ; Bread ; Cheese ; Coffee ; Diet ; Eggs ; Food ; Genetic diversity ; Genomes ; Genotypes ; Gout ; Hypertension ; Kidney diseases ; Margarine ; Meat ; Meta-analysis ; Nutrition research ; Nuts ; Population genetics ; Pork ; Questionnaires ; Rheumatism ; Skim milk ; Smoking ; Uric acid ; Wine</subject><ispartof>BMJ (Online), 2018-10, Vol.363, p.k3951-k3951</ispartof><rights>Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to</rights><rights>Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.</rights><rights>Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions 2018 BMJ This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/ . Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to 2018 BMJ</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-b498t-a37ed33d10afae69663c85e85470512a10caece7d625fb6560e6a872b48399e43</citedby><orcidid>0000-0003-0844-8726</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,315,782,786,887,27933,27934</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30305269$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Major, Tanya J</creatorcontrib><creatorcontrib>Topless, Ruth K</creatorcontrib><creatorcontrib>Dalbeth, Nicola</creatorcontrib><creatorcontrib>Merriman, Tony R</creatorcontrib><title>Evaluation of the diet wide contribution to serum urate levels: meta-analysis of population based cohorts</title><title>BMJ (Online)</title><addtitle>BMJ</addtitle><description>AbstractObjectiveTo systematically test dietary components for association with serum urate levels and to evaluate the relative contributions of estimates of diet pattern and inherited genetic variants to population variance in serum urate levels.DesignMeta-analysis of cross sectional data from the United States.Data sourcesFive cohort studies.Review methods16 760 individuals of European ancestry (8414 men and 8346 women) from the US were included in analyses. Eligible individuals were aged over 18, without kidney disease or gout, and not taking urate lowering or diuretic drugs. All participants had serum urate measurements, dietary survey data, information on potential confounders (sex, age, body mass index, average daily calorie intake, years of education, exercise levels, smoking status, and menopausal status), and genome wide genotypes. The main outcome measures were average serum urate levels and variance in serum urate levels. β values (95% confidence intervals) and Bonferroni corrected P values from multivariable linear regression analyses, along with regression partial R2 values, were used to quantitate associations.ResultsSeven foods were associated with raised serum urate levels (beer, liquor, wine, potato, poultry, soft drinks, and meat (beef, pork, or lamb)) and eight foods were associated with reduced serum urate levels (eggs, peanuts, cold cereal, skim milk, cheese, brown bread, margarine, and non-citrus fruits) in the male, female, or full cohorts. Three diet scores, constructed on the basis of healthy diet guidelines, were inversely associated with serum urate levels and a fourth, data driven diet pattern positively associated with raised serum urate levels, but each explained ≤0.3% of variance in serum urate. In comparison, 23.9% of variance in serum urate levels was explained by common, genome wide single nucleotide variation.ConclusionIn contrast with genetic contributions, diet explains very little variation in serum urate levels in the general population.</description><subject>Alcohol</subject><subject>Arthritis</subject><subject>Beer</subject><subject>Beverages</subject><subject>Body mass index</subject><subject>Bread</subject><subject>Cheese</subject><subject>Coffee</subject><subject>Diet</subject><subject>Eggs</subject><subject>Food</subject><subject>Genetic diversity</subject><subject>Genomes</subject><subject>Genotypes</subject><subject>Gout</subject><subject>Hypertension</subject><subject>Kidney diseases</subject><subject>Margarine</subject><subject>Meat</subject><subject>Meta-analysis</subject><subject>Nutrition research</subject><subject>Nuts</subject><subject>Population genetics</subject><subject>Pork</subject><subject>Questionnaires</subject><subject>Rheumatism</subject><subject>Skim milk</subject><subject>Smoking</subject><subject>Uric acid</subject><subject>Wine</subject><issn>0959-8138</issn><issn>1756-1833</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>9YT</sourceid><sourceid>ACMMV</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kU1v1DAQhi0EoqvSA38AWYIDHFLsOP7igISqApUq9QJny0kmrBcnXvyxqP8e726poFJPc5hnHs3Mi9BLSs4pZeJ9P2_OfzLN6RO0opKLhirGnqIV0Vw3ijJ1gs5S2hBCWiaVFvw5OmGEEd4KvULucmd9sdmFBYcJ5zXg0UHGv90IeAhLjq4vh24OOEEsMy7RZsAeduDTBzxDto1drL9NLu0V27At_ijsbYKxWtYh5vQCPZusT3B2V0_R98-X3y6-Ntc3X64uPl03fadVbiyTMDI2UmInC0ILwQbFQfFOEk5bS8lgYQA5ipZPveCCgLBKtn2nmNbQsVP08ejdln6GcYB6g_VmG91s460J1pn_O4tbmx9hZwSVnWx5Fby9E8Twq0DKZnZpAO_tAqEk09L6YcIV1RV9_QDdhBLrMw6UFKoVjFbq3ZEaYkgpwnS_DCVmn6GpGZpDhpV99e_29-TfxCrw5gjsZx73_AFP0qTe</recordid><startdate>20181010</startdate><enddate>20181010</enddate><creator>Major, Tanya J</creator><creator>Topless, Ruth K</creator><creator>Dalbeth, Nicola</creator><creator>Merriman, Tony R</creator><general>BMJ Publishing Group LTD</general><general>BMJ Publishing Group Ltd</general><scope>9YT</scope><scope>ACMMV</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RV</scope><scope>7X7</scope><scope>7XB</scope><scope>88I</scope><scope>8AF</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ASE</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>BTHHO</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FPQ</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K6X</scope><scope>K9.</scope><scope>KB0</scope><scope>LK8</scope><scope>M2O</scope><scope>M2P</scope><scope>M7P</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0003-0844-8726</orcidid></search><sort><creationdate>20181010</creationdate><title>Evaluation of the diet wide contribution to serum urate levels: meta-analysis of population based cohorts</title><author>Major, Tanya J ; 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Eligible individuals were aged over 18, without kidney disease or gout, and not taking urate lowering or diuretic drugs. All participants had serum urate measurements, dietary survey data, information on potential confounders (sex, age, body mass index, average daily calorie intake, years of education, exercise levels, smoking status, and menopausal status), and genome wide genotypes. The main outcome measures were average serum urate levels and variance in serum urate levels. β values (95% confidence intervals) and Bonferroni corrected P values from multivariable linear regression analyses, along with regression partial R2 values, were used to quantitate associations.ResultsSeven foods were associated with raised serum urate levels (beer, liquor, wine, potato, poultry, soft drinks, and meat (beef, pork, or lamb)) and eight foods were associated with reduced serum urate levels (eggs, peanuts, cold cereal, skim milk, cheese, brown bread, margarine, and non-citrus fruits) in the male, female, or full cohorts. Three diet scores, constructed on the basis of healthy diet guidelines, were inversely associated with serum urate levels and a fourth, data driven diet pattern positively associated with raised serum urate levels, but each explained ≤0.3% of variance in serum urate. In comparison, 23.9% of variance in serum urate levels was explained by common, genome wide single nucleotide variation.ConclusionIn contrast with genetic contributions, diet explains very little variation in serum urate levels in the general population.</abstract><cop>England</cop><pub>BMJ Publishing Group LTD</pub><pmid>30305269</pmid><doi>10.1136/bmj.k3951</doi><orcidid>https://orcid.org/0000-0003-0844-8726</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Alcohol Arthritis Beer Beverages Body mass index Bread Cheese Coffee Diet Eggs Food Genetic diversity Genomes Genotypes Gout Hypertension Kidney diseases Margarine Meat Meta-analysis Nutrition research Nuts Population genetics Pork Questionnaires Rheumatism Skim milk Smoking Uric acid Wine |
| title | Evaluation of the diet wide contribution to serum urate levels: meta-analysis of population based cohorts |
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