A combination of red and processed meat intake and polygenic risk score influences the incidence of hyperuricemia in middle-aged Korean adults
Lee S, Shin D
Nutrition research and practice · 1 citation
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 (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- Korea Disease Control and Prevention Agency
- University or hospital
- Inha University
Based on 2 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2024-01-01 · Nutr Res Pract · vol. 18 · issue 5 · p. 721
- Cited
- 3 citations · more than 71% of similar papers · 0.7× the field average
- References
- 134 works
- Access
- Open access (free to publish) · CC-BY-NC
- Research areas
- Gout, Hyperuricemia, Uric Acid · Thyroid Disorders and Treatments · Diet, Metabolism, and Disease
- Keywords
- Hyperuricemia, Incidence (geometry), Medicine, White meat, Food science, Demography, Environmental health, Biology, Uric acid, Internal medicine, Mathematics
2 authors
From KR
- Su‐Yeon LeeInha University
- Dayeon Shin · correspondingInha University
Abstract
Background/objectives
The high consumption of purine-rich meat is associated with hyperuricemia. However, there is limited evidence linking the consumption of red and processed meat to the genetic risk of hyperuricemia. We investigated the relationship between various combinations of red and processed meat consumption and the polygenic risk scores (PRSs) and the incidence of hyperuricemia in middle-aged Koreans.
Subjects/methods
We analyzed the data from 44,053 participants aged ≥40 years sourced from the Health Examinees (HEXA) cohort of the Korean Genome and Epidemiology Study (KoGES). Information regarding red and processed meat intake was obtained using a semiquantitative food frequency questionnaire (SQ-FFQ). We identified 69 independent single-nucleotide polymorphisms (SNPs) at uric acid-related loci using genome-wide association studies (GWASs) and clumping analyses. The individual PRS, which is the weighted sum of the effect size of each allele at the SNP, was calculated. We used multivariable Cox proportional hazards models adjusted for covariates to determine the relationship between red and processed meat intake and the PRS in the incidence of hyperuricemia.
Results
During an average follow-up period of 5 years, 2,556 patients with hyperuricemia were identified. For both men and women, the group with the highest red and processed meat intake and the highest PRS was positively associated with the development of hyperuricemia when compared with the group with the lowest red and processed meat intake and the lowest PRS (hazard ratio [HR], 2.72; 95% confidence interval [CI], 2.10-3.53; P P < 0.0001).
Conclusion
Individuals at a high genetic risk for uric acid levels should moderate their consumption of red and processed meat to prevent hyperuricemia.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC).
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.