Dietary Pattern Associated with the Risk of Hyperuricemia in Chinese Elderly: Result from China Nutrition and Health Surveillance 2015-2017

Our current study aimed to estimate the relationship between dietary patterns and hyperuricemia among the Chinese elderly over 60 years old. All the data were obtained from China Nutrition and Health Surveillance during 2015-2017. A total of 18,691 participants who completed the whole survey were included in our statistical analysis. The definition of hyperuricemia was 420 mu mmol/L (7 mg/dL) for male and 360 mu mmol/L (6 mg/dL) for female. Exploratory factor analysis was applied to explore posterior dietary patterns in our samples, and five dietary patterns were recognized, namely Typical Chinese, Modern Chinese, Western, Animal products and alcohol, and Tuber and fermented vegetables. After multiple adjusted logistic regression, participants in the highest quartile of typical Chinese (Q4 vs. Q1, OR = 0.32, 95% CI: 0.28-0.37, p-trend < 0.0001), modern Chinese (Q4 vs. Q1, OR = 0.81, 95% CI: 0.71-0.93, p-trend = 0.0021) and tuber and fermented vegetables (Q4 vs. Q1, OR = 0.78, 95% CI: 0.69-0.88, p-trend < 0.0001) showed a lower risk of hyperuricemia, while animal products and alcohol was positively associated with hyperuricemia (Q4 vs. Q1, OR = 1.49, 95% CI: 1.31-1.7, p-trend < 0.0001). We also found that participants who mainly ate a modern Chinese diet tended to meet the RNI/AI of nutrients we discuss in this paper, which may supply some information for hyperuricemia prevention and management by dietary methods.

Automated summary

This study aimed to examine the relationship between dietary patterns and hyperuricemia among Chinese elderly over 60 years old. The results showed that typical Chinese, modern Chinese, and tuber and fermented vegetables dietary patterns were associated with a lower risk of hyperuricemia, while animal products and alcohol dietary pattern was positively associated with hyperuricemia.