The Effect of Alcoholic Beverage Type on Hyperuricemia in Japanese Male Office Workers

Abstract

(Hitachi 7350) by the uricase method. Statistical analysisFor statistical analysis, we took two steps. First, logistic regression analysis was performed to assess the relationship between alcohol intake and high serum uric acid level. Odds ratios were calculated from a multivariate models adjusted for age, BMI, intake of snacks, and smoking habits. In this analyses, among 715 subjects, cases were subjects whose serum uric acid levels were 7.0+ mg/dL (n=183) because hyperuricemia is defined as a serum uric acid level of 7.0 mg/dL or higher, without regard to sex or age, by the Japanese Society of Gout and Nucleic Acid Metabolism.29 Controls were subjects whose serum uric acid levels were less than 6.0 mg/dL (n=328) because the Japanese Society of Gout and Nucleic Acid Metabolism recommended to control the serum uric acid level less than 6.0mg/dL. 29 Second, we investigated the relationships between the alcoholic beverage type and high serum uric acid levels. Logistic regression analysis was also performed to adjust the effects of age, alcohol intake, BMI, intake of snacks, and smoking habits. In these analyses, among 385 subjects who were regular drinkers and identified one main alcoholic beverage consumed, cases were subjects whose serum uric acid levels were also 7.0+ mg/dL (n=121) and controls were subjects whose serum uric acid levels were less than 6.0 mg/dL (n=148). All data were analyzed with SPSS ® Base 11.5J for Windows (SPSS Inc., Chicago, IL, USA).

Prevalence and Determinants of Hyperuricemia in Middle-Aged, Urban Chinese Men

“…23 In another study conducted in Japan, the type of alcoholic drink was not associated with the risk of hyperuricemia. 19 In a study conducted in the United States (the National Health Examination Survey), both beer and liquor were associated with the risk of hyperuricemia, 18 similar to our results. However, in that study, wine was not associated with uric acid levels.…”

“…Although the association between alcohol and hyperuricemia are better established, [18][19][20][21][22] only four studies have investigated the effect of individual alcoholic beverages with high uric acid levels. 18 , 19 , 23 , 24 In 2002, we launched a population-based cohort study of 61,504 men, 40-74 years of age in Shanghai, China, the Shanghai Men's Health Study (SMHS).…”

Longevity-associated NADH dehydrogenase subunit-2 237 Leu/Met polymorphism influences the effects of alcohol consumption on serum uric acid levels in nonobese Japanese men

“…It has been reported that the volume of alcohol consumption is associated with the risk of hyperuricemia or gout (Nakanishi et al 1999;Sugie et al 2005). Nishimura et al (1994) demonstrated that even small amounts of alcohol considerably increase SUA levels in daily drinkers, but not in non-daily drinkers.…”

“…Several epidemiological studies have reported that alcohol intake is a risk factor for hyperuricemia and gout (Campion et al 1987;Lin et al 2000;Loenen et al 1990;Kono et al 1994;Nakanishi et al 1999;Sugie et al 2005). Moreover, genetic epidemiological research has shown that alcohol dehydrogenase 2 (ADH2) genotype (Hashimoto et al 2002) or endothelial constitutive nitric oxide synthase (ecNOS) genotype (Nishio et al 2005) influences the effects of alcohol consumption on serum uric acid (SUA) levels in the Japanese male population.…”

Hepatoprotective Effects of a Concentrate and Components of Sake against Galactosamine (GalN)-Induced Liver Injury in Mice

“…Several epidemiological studies have described the association of the type of alcoholic beverage with health problems, but no differences were observed in the type of alcoholic beverage consumed. [11][12][13][14] It seems difficult to get conclusive evidence that the association is mediated by ethanol itself or by the non-alcoholic components of alcoholic beverages, because the types and amount of consumed alcoholic beverages are different in the countries studied. There have been attempts to reveal whether the components in red wine or ethanol are responsible for the ''French paradox'' in experimental animals.…”