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 citas
Etiquetas de revisión
Sin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Natural Science Foundation of China
- Gobierno
- National Key Research and Development Program of China
- Universidad u hospital
- Youth Key Talents Program of Wannan Medical College
- Gobierno
- Doctoral Scientific Research Startup Foundation of Liaoning Province
- Organización sin fines de lucro
- Young Elite Scientists Sponsorship Program by the China Association for Science and Technology
- Universidad u hospital
- 345 Talent Project of Shengjing Hospital of China Medical University
- Gobierno
- Natural Science Major Project of the Anhui Provincial Department of Education
- Subvenciones
- National Natural Science Foundation of China (82003461); National Natural Science Foundation of China (81903302); National Key Research and Development Program of China (2020YFC2006300)
Según 7 financiadores declarados.
Publicación
- Publicado
- 2023-05-02 · Rheumatology (Oxford) · vol. 63 · número 1 · págs. 165–173
- Editorial
- Oxford University Press
- Citado
- 18 citas · más que el 94% de estudios similares · 4.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 43 trabajos
- Acceso
- De pago
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutritional Studies and Diet · Nutrition, Genetics, and Disease
- Palabras clave
- 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 autores
- Tingjing Zhang🇨🇳Wannan Medical College
- Xin Ping Xu🇨🇳China Medical University
- Qing Chang🇨🇳China Medical University
- Yanling Lv🇨🇳Huazhong University of Science and Technology
- Yuhong Zhao🇨🇳China Medical University
- Kaijun Niu🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Liangkai Chen🇨🇳Huazhong University of Science and Technology
- Yang Xia🇨🇳 · autor de correspondenciaChina Medical University
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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