Higher HEI-2015 scores are associated with lower risk of gout and hyperuricemia: Results from the national health and nutrition examination survey 2007–2016

Abstract

Gout, the most prevalent inflammatory arthritis, is becoming increasingly prevalent in the United States and across the world, and it adversely impacts people’s quality of life and their health. Few studies have focused on the relationship between daily dietary quality and gout, so the topic requires further exploration. Data were derived from the National Health and Nutrition Examination Survey 2007–2016, and the inclusion criteria of the analytic sample were (1) adults, age ≥20 years, with complete information about HEI-2015, gout, and uric acid; (2) complete information of demographics, lifestyle (BMI, smoking, drinking), and disease history [hypertension, chronic kidney disease (CKD), diabetes]. The quality of the daily diet was reflected using the Healthy Eating Index 2015 (HEI-2015). The baseline features of different groups were examined using the Scott-Rao chi-square tests, and the association between the HEI-2015 score and the risk of gout/hyperuricemia (HUA) was investigated using weighted logistic regression models. The effects of different dietary components in the HEI-2015 on reducing the risk of gout/HUA were evaluated by weighted quantile sum (WQS) regression models. After adjusting for demographic characteristics, behavioral covariates, and disease history, higher HEI-2015 scores were associated with a significantly lower risk of gout (OR: 0.878, 95% CI: 0.876–0.880) and HUA (OR: 0.978, 95% CI: 0.976–0.979) in weighted logistic regression. Dairy, whole grains, plant proteins, and added sugar contributed greatly in HEI-2015 to reducing gout risk (weights of WQS index: 42, 17.18, 16.13, and 7.93%, respectively). Dairy, total fruits, greens and beans, and plant proteins contributed greatly in HEI-2015 to reducing HUA risk (weights of WQS index: 28.9, 17.13, 16.84, and 11.39%, respectively). As the result, adherence to the American Dietary Guidelines may assist to decrease the risk of gout/HUA in American adults, and greater emphasis should be placed on dairy products, whole grains, fruits, legumes, and added sugars.

Dietary patterns, uric acid levels, and hyperuricemia: a systematic review and meta-analysis

“…A total of 28 248 articles ( published between 2003 and 2023) were retrieved from PubMed, Web of Science, and EMBASE (Table S1 †). After removing duplicates, screening titles and abstracts, and conducting full-text screening, 41 studies were included in this analysis with four cohort studies, [36][37][38][39] three case-control studies, 18,20,40 25 cross-sectional studies, 8,9,15,19,21,22,[41][42][43][44][45][46][47][48][49][50][51][52][53][54][55][56][57][58][59] and nine interventional studies. 16,17,[60][61][62][63][64][65][66] The characteristics of the included studies are presented in Table 1.…”

Prevalence and Influencing Factors of Hyperuricemia Among High-Altitude and Low-Altitude Populations: A Comparative Study

“…However, the negative correlation between ball games, bean consumption, and fruit consumption with high uric acid levels highlights the potential protective effects of these factors against hyperuricemia [41] . It was suggested that consuming more dairy products, whole grains, fruits, vegetables, and legumes while consuming added sugars less frequently and within the recommended range can lower the risk of hyperuricemia [42] .…”

n-3 PUFA poor seafood consumption is associated with higher risk of gout, whereas n-3 PUFA rich seafood is not: NHANES 2007–2016

“…Similar to previous NHANES reports ( 20 ), all participants were asked “Has a doctor or other health professional ever told you that you had gout?” and then classified as non-gout participants and gout participants.…”