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

Abstract

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.

Effect of tea intake on genetic predisposition to gout and uric acid: a Mendelian randomization study

“…These studies suggest that tea may reduce serum uric acid by inhibiting uric acid production and promoting uric acid excretion. For another, Chen DD et al (49) found no significant correlation between tea intake and uric acid levels in Chinese. In a study based on the Third National Health and Nutrition Examination Survey in the United States, Choi HK et al…”

“…For another, Chen DD et al. ( 49 ) found no significant correlation between tea intake and uric acid levels in Chinese. In a study based on the Third National Health and Nutrition Examination Survey in the United States, Choi HK et al.…”

“…For one thing, Zhang ZX et al. ( 49 ) found that tea lowered serum uric acid levels by inhibiting uric acid production. Wu D et al.…”

“…Clinical studies to date suggest that tea may or may not be associated with reduced serum uric acid levels. For one thing, Zhang ZX et al (49) found that tea lowered serum uric acid levels by inhibiting uric acid production. Wu D et al (35) showed that green, yellow, white, oolong, black, and black teas significantly inhibited xanthine oxidase, which, in turn, exerted a uric acid-lowering effect.…”

Modifiable nutritional factors in hyperuricemia and gout

“…Кофеин (1,3,7-триметилксантин) представляет собой метилксантин и, как показано на животной модели, является конкурентным ингибитором ксантиноксидазы [33], что и объясняет защитное действие кофеина. Выявлена обратная связь между употреблением кофе без кофеина и уровнем МК.…”