Effect of Tea and Coffee Consumption on Serum Uric Acid Levels by Liquid-Chromatographic and Uricase Methods

Yuan, S. C.; Wang, C. J.; Kuo, Hsien Wen; Maa, Ming Chei; Hsieh, Yih Shou

doi:10.1007/s0012800128

Cited by 4 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The mechanics of how tea consumption might influence SUA levels have not been determined, and two tea components, tea polyphenols and caffeine, are mostly discussed in experiments [12,[15][16][17][26][27][28][29][30][31][32][33]. Tea polyphenols can affect both the production and excretion of [15].…”

Section: Discussionmentioning

confidence: 99%

Tea consumption and serum uric acid levels among older adults in three large-scale population-based studies in China

et al. 2021

View full text Add to dashboard Cite

Background and aims The association between serum uric acid (SUA) and tea consumption has been studied in previous work, and there were arguments among various population group employed as well as different statistical approaches. The aim of this work is to investigate the tea effect on SUA levels among older adults by comparing three large-scale populations with both cross-sectional and longitudinal analyses. Method We examined the relationship between intake and SUA levels among older adults using linear regression. All the studies include the parameters SUA levels, tea intake, age, sex, education level, smoking status, alcohol drinking status, body mass index (BMI), and health history (diabetes, hypertension, and fasting plasma glucose). The cross-sectional analyses were conducted with 4579 older adults in the Weitang Geriatric Diseases Study (WGDS, ≥60 years), 2440 in the China Health and Nutrition Survey (CHNS, ≥60 years) and 1236 in the Chinese Longitudinal Healthy Longevity Survey (CLHLS, ≥62 years); and the longitudinal analyses were performed with 3870 (84.5%) in the WGDS and 420 (34.0%) in the CLHLS. Multivariable linear regression analyses were performed in both cross-sectional and longitudinal studies. Results Cross-sectional studies showed that tea consumers tended to have higher SUA levels than non-tea consumers in all the three datasets (P < 0.05). However, longitudinal associations of SUA levels with tea consumption had no statistical significance (P>0.05). The results of sex-stratified analyses were consistent with those of the whole datasets. Conclusions This work implied that any possible association between tea consumption and SUA levels could be very weak.

show abstract

Section: Discussionmentioning

confidence: 99%

Tea consumption and serum uric acid levels among older adults in three large-scale population-based studies in China

et al. 2021

View full text Add to dashboard Cite

show abstract

Is coffee consumption associated with a lower risk of hyperuricaemia or gout? A systematic review and meta-analysis

et al. 2016

View full text Add to dashboard Cite

ObjectivesTo examine the associations of coffee consumption with the serum uric acid (SUA) level, hyperuricaemia (HU) and gout.DesignSystematic review and meta-analysis.Data sources and study eligibility criteriaA comprehensive literature search up to April 2015, using PubMed and EMBASE databases, was conducted to identify the observational researches that examined the associations of coffee consumption with the SUA level, HU and gout. The standard mean difference (SMD), OR, relative risk (RR) and their corresponding 95% CIs for the highest and the lowest categories of coffee intake were determined.ResultsA total of 11 observational studies (6 cross-sectional, 3 cohort and 2 case–control studies) were included in this systematic review and meta-analysis. The combined SMD suggested that there was no significant difference between the highest and the lowest coffee intake categories in terms of the SUA level (SMD=−0.09, 95% CI −0.23 to 0.05; p=0.21). Meanwhile, the overall multivariable adjusted OR for HU showed no significant difference between the highest and the lowest coffee intake categories (OR=0.84, 95% CI 0.65 to 1.09; p=0.20). However, the overall multivariable adjusted RR for gout showed a significant inverse association between coffee consumption and the incidence of gout (RR=0.43, 95% CI 0.31 to 0.59, p<0.001).ConclusionsCurrent evidences are insufficient to validate the association between coffee consumption and a lower risk of HU. Owing to the limited number of studies, the available data show that coffee consumption may be associated with a lower risk of incident gout. Further well-designed prospective researches and randomised controlled trials are therefore needed to elaborate on these issues.

show abstract

Is tea consumption associated with the serum uric acid level, hyperuricemia or the risk of gout? A systematic review and meta-analysis

Zhang

et al. 2017

BMC Musculoskelet Disord

View full text Add to dashboard Cite

BackgroundThe aim of this study was to examine the associations of tea consumption with the serum uric acid (SUA) level, hyperuricemia (HU) and the risk of gout.MethodsA comprehensive literature search up to June 2016, using PUBMED and EMBASE databases, was conducted to identify the relevant observational studies that examined the associations of tea consumption with the SUA level, HU and the risk of gout.ResultsA total of fifteen observational studies were included in this study, and nine studies were extracted for meta-analysis. For the SUA level, seven studies were included. According to the combined weighted mean difference (WMD), there was no significant difference between the highest and the lowest tea intake category in terms of the SUA level (WMD = 7.41 μmol/L, 95%CI: −2.34 to 17.15; P = 0.136). In subgroup analysis including three studies, green tea consumption was positively associated with the SUA level (WMD = 17.20 μmol/L, 95%CI: 7.00 to 27.40; P = 0.01). For the prevalence of HU, five studies were included. The overall multi-variable adjusted odds ratio (OR) for the highest versus the lowest category of tea consumption was 0.98 (95%CI: 0.77 to 1.24; P = 0.839). For the risk of gout, two prospective cohort studies showed that there was no relationship between tea consumption and the risk of gout in males and females, respectively.ConclusionThe current evidences suggest that tea consumption does not seem to be associated with the SUA level, HU and the risk of gout. However, due to the limited number of studies, green tea consumption might be positively associated with the SUA level. More well-designed prospective cohort studies are needed to elaborate these issues further.Electronic supplementary materialThe online version of this article (doi:10.1186/s12891-017-1456-x) contains supplementary material, which is available to authorized users.

show abstract

Effect of Tea and Coffee Consumption on Serum Uric Acid Levels by Liquid-Chromatographic and Uricase Methods

Cited by 4 publications

References 0 publications

Tea consumption and serum uric acid levels among older adults in three large-scale population-based studies in China

Tea consumption and serum uric acid levels among older adults in three large-scale population-based studies in China

Is coffee consumption associated with a lower risk of hyperuricaemia or gout? A systematic review and meta-analysis

Is tea consumption associated with the serum uric acid level, hyperuricemia or the risk of gout? A systematic review and meta-analysis

Contact Info

Product

Resources

About