Mediation effect of body mass index on the association between spicy food intake and hyperuricemia in rural Chinese adults: the Henan rural cohort study

Dong, Xiaokang; Li, Yuqian; Yang, Kaili; Zhang, Lulu; Xue, Yue; Yu, Songcheng; Liu, Xiaotian; Tu, Runqi; Qiao, Dou; Luo, Zhicheng; Li, Xue; Wang, Yan; Li, Wenjie; Zheng, Zhaohui; Wang, Chongjian

doi:10.1186/s12889-020-09736-9

Cited by 10 publications

(13 citation statements)

References 40 publications

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“…In line with previous studies, participants who consumed spicy food more frequently were more likely to be young, a man, current smokers, alcohol drinkers, and have higher BMI and total energy intake ( 36 – 39 ). We found that both frequency and degree of pungency in spicy food were positively associated with the prevalence of hyperuricemia as well as the serum uric acid level, which was consistent with the results of the Henan rural cohort study ( 29 ). Many previous studies can support our results.…”

Section: Discussionsupporting

confidence: 90%

“…Besides the essential demographic characteristics including age, sex, educational level, marital status, and annual family income, the following variables that may affect the prevalence of hyperuricemia were explored in the current study: smoking status, alcohol consumption, physical activity, total energy intake, dietary pattern, body mass index (BMI), hypertension, type 2 diabetes mellitus, and dyslipidemia. All the introduced covariates were selected with reference to other studies on the association between spicy food and metabolic diseases ( 23 – 25 , 29 ). Daily consumption of alcohol (grams of pure alcohol per day) was calculated based on the reported frequency and quantity of drinking.…”

Section: Methodsmentioning

confidence: 99%

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The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults

Luo

Ding

Chen³

et al. 2022

Front. Public Health

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Hyperuricemia is associated with substantial health and economic burden all over the world. Dietary habits are an important influencing factor of hyperuricemia. This study aimed to investigate the relationship between spicy food intake and hyperuricemia based on a large population. A total of 22,125 individuals aged 30–79 were enrolled in China Multi-Ethnic Cohort (CMEC), Chongqing region. Spicy food intake information was collected by a standardized questionnaire. The association between spicy food intake and hyperuricemia was estimated by multivariable logistic regression models and multiple linear regression models. Additionally, we explored these relations in subgroups stratified by sex and age. Furthermore, sensitivity analyses were conducted to verify the stability of current findings. After controlling for potential confounders, compared with participants who never consumed spicy food and consumed less hot, participants who ate 3–5 days per week and very hot had the highest risk of hyperuricemia; the ORs (95% CIs) were 1.28 (1.09, 1.5) and 1.22 (0.92, 1.63), respectively. Additionally, the corresponding ORs (95% CIs) for each level increment in the frequency and degree of pungency in spicy food intake were 1.04 (1.01, 1.07) (P trend = 0.009) and 1.15 (1.04, 1.26) (P trend = 0.004). Further in sex-stratified and age-stratified analysis, similar positive associations were observed among men and those aged 30–59, but no significant association was found among women and those aged 60–79. In the linear regression models, 3–5 days per week and moderate pungency in spicy food intake were associated with 5.21 μmol/L (95% CI: 1.72, 8.70) and 4.69 μmol/L (95% CI: 1.93, 7.45) higher serum urate level. Results in further subgroup analysis were generally consistent with the logistic regression models. This study suggests that spicy food intake may be a risk factor for hyperuricemia, especially in men and younger people, and more studies are warranted to verify the causal associations.

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Section: Discussionsupporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults

Luo

Ding

Chen³

et al. 2022

Front. Public Health

View full text Add to dashboard Cite

show abstract

“…In line with previous studies, participants who consumed spicy food more frequently were more likely to be young, a man, current smokers, alcohol drinkers, and have higher BMI and total energy intake (36)(37)(38)(39). We found that both frequency and degree of pungency in spicy food were positively associated with the prevalence of hyperuricemia as well as the serum uric acid level, which was consistent with the results of the Henan rural cohort study (29). Many previous studies can support our results.…”

Section: Discussionsupporting

confidence: 92%

“…Besides the essential demographic characteristics including age, sex, educational level, marital status, and annual family income, the following variables that may affect the prevalence of hyperuricemia were explored in the current study: smoking status, alcohol consumption, physical activity, total energy intake, dietary pattern, body mass index (BMI), hypertension, type 2 diabetes mellitus, and dyslipidemia. All the introduced covariates were selected with reference to other studies on the association between spicy food and metabolic diseases (23)(24)(25)29). Daily consumption of alcohol (grams of pure alcohol per day) was calculated based on the reported frequency and quantity of drinking.…”

Section: Assessment Of Covariatesmentioning

confidence: 99%

Table_2.pdf

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“…Model 3 was the same as model 2 with additional adjustments for education level, PIR, hypertension, diabetes, smoking, alcohol use, physical activity, CVD, lipid-lowering drug use, hsCRP, eGFR and UCr. Model 4 (fully adjusted model) was adjusted for model 3 plus BMI (both continuous and categorical [< 25, 25–29.9, or ≥ 30 kg/m 2 ] variables) to further adjust for the possible influence of BMI with reference to published methods [ 35 , 36 ]. We conducted linear regression analysis twice using U-Ni as continuous (log 2 -transformed) and categorical (quartiles) variables respectively.…”

Section: Methodsmentioning

confidence: 99%

Mediation Effect of Body Mass Index on the Association of Urinary Nickel Exposure with Serum Lipid Profiles

Wang

Shan²,

Jiang³

et al. 2022

Biol Trace Elem Res

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The objective of this study was to determine the relationship of urinary nickel (U-Ni) exposure to serum lipid profiles and the mediation effect of body mass index (BMI) in a US general population. We analyzed the cross-sectional data from 3517 participants in the National Health and Nutrition Examination Survey (NHANES) (2017-March 2020). Multivariable linear regression and restricted cubic spline (RCS) regression were conducted to explore the association of U-Ni with four serum lipids and four lipids-derived indicators. Mediation analysis was performed to examine the effect of BMI on the relationship between U-Ni levels and serum lipid profiles. Compared with the lowest quartile, the β with 95% confidence intervals (CIs) in the highest quartile were − 12.83 (− 19.42, − 6.25) for total cholesterol (TC) ( P for trend < 0.001), − 12.76 (− 19.78, − 5.74) for non-high-density lipoprotein cholesterol (non-HDL-C) ( P for trend = 0.001) and − 0.29 (− 0.51, − 0.07) for TC/HDL-C ( P for trend = 0.007) in the fully adjusted model. RCS plots showed the linear association of log 2 -transformed U-Ni levels with TC, non-HDL-C and TC/HDL-C ( P for nonlinearity = 0.294, 0.152, and 0.087, respectively). Besides, BMI decreased monotonically in correlation with increasing U-Ni levels ( P for trend < 0.001). Mediation analysis revealed that BMI significantly mediated the relationship of U-Ni to TC, non-HDL-C and TC/HDL-C with mediated proportions of 11.17%, 22.20% and 36.44%, respectively. In summary, our findings suggest that BMI mediates the negative association of U-Ni with TC, non-HDL-C, and TC/HDL-C in the US general population. Supplementary Information The online version contains supplementary material available at 10.1007/s12011-022-03375-4.

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Mediation effect of body mass index on the association between spicy food intake and hyperuricemia in rural Chinese adults: the Henan rural cohort study

Cited by 10 publications

References 40 publications

The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults

The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults

Table_2.pdf

Mediation Effect of Body Mass Index on the Association of Urinary Nickel Exposure with Serum Lipid Profiles

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