Processed meat intake and incident gout: Integrated evidence from epidemiology, plasma proteomics, and machine learning
Wang Z, Shi D, Pan X, Chen W, Zheng S, Liu S, Zhao J, Tang X, Qin Y
Journal of advanced research · 0 citas
Etiquetas de revisión
Financiación no declaradaSin 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 (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2026-07-01 · J Adv Res
- Editorial
- Elsevier BV
- Citado
- 0 citas · más que el 58% de estudios similares · 0.0× el promedio de su campo
- Referencias
- 46 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY-NC-ND
- Áreas de investigación
- Gout, Hyperuricemia, Uric Acid · Nutritional Studies and Diet · Thyroid Disorders and Treatments
- Palabras clave
- Gout, Proportional hazards model, Hazard ratio, Biobank, Cohort, Prospective cohort study, Cohort study, Red meat
9 autores
- Zhengda Wang🇨🇳Jilin University
- Daqian Shi🇬🇧Queen Mary University of London
- Xiangjun Pan🇨🇳Jilin University
- Wei Chen🇨🇳Jilin University
- Shengyuan Zheng🇨🇳Jilin University
- Shibo Liu🇨🇳Jilin University
- Jingyi Zhao🇨🇳Jilin University
- Xiongfeng Tang🇨🇳 · autor de correspondenciaJilin University
- Yanguo Qin🇨🇳 · autor de correspondenciaJilin University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Introduction
Gout is a common metabolic inflammatory disorder whose incidence parallels modern dietary shifts. Although processed meat intake is linked to metabolic dysregulation, its independent association with incident gout and related biological signatures remains unclear.
Objectives
To investigate the association between processed meat intake and incident gout and to characterize related biological signatures using integrated epidemiological, machine-learning, and plasma proteomic approaches.
Methods
This prospective cohort study included 395,356 UK Biobank participants free of gout at baseline. Associations between processed meat intake and incident gout were assessed using Cox proportional hazards models and time-varying Cox proportional hazards models. Socioeconomic and lifestyle factors were incorporated into the analyses. Supervised machine learning models were applied to evaluate the relative importance of behavioral determinants. In a proteomic subcohort, circulating proteins jointly associated with processed meat intake and gout were identified, followed by pathway enrichment analyses.
Results
During a mean follow-up of 15.7 years, 8,215 participants developed gout. Higher processed meat intake was independently associated with increased gout risk, with hazard ratios of 1.12 (95% CI: 1.06-1.18, P < 0.001) and 1.19 (95% CI: 1.07-1.31, P < 0.001) for middle and high intake, respectively, compared with low intake. In time-varying Cox proportional hazards models, the corresponding risk estimates increased to 1.52 (95% CI: 1.19-1.95, P < 0.001) and 1.84 (95% CI: 1.14-2.98, P = 0.012). Lower socioeconomic status and unfavorable lifestyle profiles were also associated with higher gout risk. Proteomic analyses identified 40 plasma proteins jointly associated with processed meat intake and gout status, suggesting potential involvement of biological processes related to metabolic dysregulation, inflammation, and neuroendocrine signaling.
Conclusions
Processed meat intake was independently associated with a higher risk of incident gout. These findings support a consideration of processed meat intake within broader dietary, socioeconomic, and lifestyle contexts, and provide exploratory proteomic evidence for biological processes potentially related to this association.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-ND).
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