Ultraprocessed food consumption, genetic predisposition, and the risk of gout: the UK Biobank study
Zhang T, Xu X, Chang Q, Lv Y, Zhao Y, Niu K, Chen L, Xia Y
Rheumatology (Oxford, England) · 13 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- Government
- National Natural Science Foundation of China
- Government
- National Key Research and Development Program of China
- University or hospital
- Youth Key Talents Program of Wannan Medical College
- Government
- Doctoral Scientific Research Startup Foundation of Liaoning Province
- Nonprofit
- Young Elite Scientists Sponsorship Program by the China Association for Science and Technology
- University or hospital
- 345 Talent Project of Shengjing Hospital of China Medical University
- Government
- Natural Science Major Project of the Anhui Provincial Department of Education
- Grants
- National Natural Science Foundation of China (82003461); National Natural Science Foundation of China (81903302); National Key Research and Development Program of China (2020YFC2006300)
Based on 7 listed funder(s).
Publication
- Published
- 2023-05-02 · Rheumatology (Oxford) · vol. 63 · issue 1 · pp. 165–173
- Publisher
- Oxford University Press
- Cited
- 18 citations · more than 94% of similar papers · 4.2× the field average
- Impact
- Top 10% most cited in its field
- References
- 43 works
- Access
- Paywalled
- Research areas
- Consumer Attitudes and Food Labeling · Nutritional Studies and Diet · Nutrition, Genetics, and Disease
- Keywords
- Medicine, Gout, Genetic predisposition, Hazard ratio, Single-nucleotide polymorphism, Internal medicine, Proportional hazards model, Quartile, Biobank, Confidence interval, Genotype, Genetics, Biology, Gene
- MeSH
- humans, gout, genetic predisposition to disease, diet, prospective studies, biological specimen banks, uk biobank
8 authors
From CN
- Tingjing ZhangWannan Medical College
- Xin Ping XuChina Medical University
- Qing ChangChina Medical University
- Yanling LvHuazhong University of Science and Technology
- Yuhong ZhaoChina Medical University
- Kaijun NiuTianjin University of Traditional Chinese Medicine; Tianjin Medical University
Abstract
Objective
This study aimed to examine the interactions between ultraprocessed food (UPF) consumption and genetic predisposition with the risk of gout.
Methods
This prospective cohort study analysed 181 559 individuals from the UK Biobank study who were free of gout at baseline. UPF was defined according to the NOVA classification. Assessment of genetic predisposition for gout was developed from a genetic risk score of 33 single nucleotide polymorphisms. Cox proportional hazards were used to estimate the associations between UPF consumption, genetic predisposition and the risk of gout.
Results
Among the 181 559 individuals in the study, 1558 patients developed gout over 1 648 167 person-years of follow-up. In the multivariable adjustment model, compared with the lowest quartile of UPF consumption, the hazard ratio (HR) and 95% CI of the highest UPF consumption was 1.16 (1.01, 1.33) for gout risk, and there was a non-linear correlation between UPF consumption and the development of gout. In substitution analyses, replacing 20% of the weight of UPF in the daily intake with an equal amount of unprocessed or minimally processed food resulted in a 13% lower risk of gout (HR: 0.87; 95% CI: 0.79, 0.95). In the joint-effect analysis, the HR (95% CI) for gout was 1.90 (1.39, 2.60) in participants with high genetic predisposition and high UPF consumption, compared with those with low genetic predisposition and low UPF consumption.
Conclusion
In summary, UPF consumption was found to be associated with a higher risk of gout, particularly in those participants with genetic predisposition to gout. Our study indicated that reducing UPF consumption is crucial for gout prevention.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.