Effects of dietary factors on hyperuricaemia and gout: a systematic review and meta-analysis of observational studies

This study aimed to gather the best evidence on the relationship between dietary factors and hyperuricaemia and gout. We searched databases including PubMed, Embase, Cochrane, and Web of Science from database creation to July 2023. Meta-analysis showed that consumption of alcohol (OR: 1.41, 95% CI: 1.29-1.55; 1.60, 95% CI: 1.33-1.93, respectively), red meat (OR:1.27, 95% CI: 1.18-1.37; 1.32, 95% CI: 1.18-1.47, respectively), fructose (OR: 1.29, 95% CI: 1.21-1.38; 1.65, 95% CI: 1.36-2.01, respectively) and seafoods (OR: 1.40, 95% CI: 1.20-1.64; 1.29, 95% CI: 1.00-1.67, respectively) were positively associated with the risk of hyperuricaemia and gout, while vegetables (OR: 0.78, 95% CI: 0.71-0.85; 0.96,95% CI 0.74-1.24, respectively) were inversely associated. Dairy products (OR: 0.69, 95% CI: 0.61-0.78) and nuts (OR: 0.75, 95% CI: 0.60-0.93) were also inversely associated with the risk of hyperuricaemia. Soy products (OR: 0.86, 95% CI: 0.75-0.98) and coffee (OR: 0.56, 95% CI: 0.39-0.81) were negatively associated with the risk of gout.

本研究旨在收集膳食因素与高尿酸血症（hyperuricaemia）及痛风（gout）之间关联的最佳证据。我们检索了PubMed、Embase、Cochrane及Web of Science等数据库，检索时限为各数据库建库至2023年7月。荟萃分析结果显示，酒精摄入（比值比（Odds Ratio，OR）：1.41，95%置信区间（Confidence Interval，CI）：1.29~1.55；1.60，95%CI：1.33~1.93，分别对应两类结局）、红肉摄入（OR：1.27，95%CI：1.18~1.37；1.32，95%CI：1.18~1.47，分别对应两类结局）、果糖摄入（OR：1.29，95%CI：1.21~1.38；1.65，95%CI：1.36~2.01，分别对应两类结局）及海产品摄入（OR：1.40，95%CI：1.20~1.64；1.29，95%CI：1.00~1.67，分别对应两类结局）与高尿酸血症及痛风的发病风险呈正相关；而蔬菜摄入（OR：0.78，95%CI：0.71~0.85；0.96，95%CI：0.74~1.24，分别对应两类结局）则与上述发病风险呈负相关。乳制品摄入（OR：0.69，95%CI：0.61~0.78）及坚果摄入（OR：0.75，95%CI：0.60~0.93）同样与高尿酸血症的发病风险呈负相关。豆制品摄入（OR：0.86，95%CI：0.75~0.98）与咖啡摄入（OR：0.56，95%CI：0.39~0.81）则与痛风的发病风险呈负相关。