The Association of Food Groups and Consumption Time with Hyperuricemia: The U.S. National Health and Nutrition Examination Survey, 2005–2018
Hyperuricemia (HUA) is associated with a wide range of diseases and increases the public health burden on society as a whole. In addition to genetic variation, diet plays a crucial role in the prevention and treatment of HUA as an important modifiable behavior. The purpose of this study is to invest...
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MDPI AG
2023-07-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/14/3109 |
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| author | Yuanyuan Wang Ruiming Yang Ziteng Cao Sijia Han Tianshu Han Wenbo Jiang Xinyang Wang Wei Wei |
| author_facet | Yuanyuan Wang Ruiming Yang Ziteng Cao Sijia Han Tianshu Han Wenbo Jiang Xinyang Wang Wei Wei |
| author_sort | Yuanyuan Wang |
| collection | DOAJ |
| description | Hyperuricemia (HUA) is associated with a wide range of diseases and increases the public health burden on society as a whole. In addition to genetic variation, diet plays a crucial role in the prevention and treatment of HUA as an important modifiable behavior. The purpose of this study is to investigate whether food groups and consumption time are associated with HUA. A total of 41,230 participants from the National Health and Nutrition Examination Survey between 2005 and 2018 were included in the study. All meals, including breakfast, lunch, and dinner, were obtained according to their corresponding Food Patterns Equivalents Database dietary data. The binary logistic regression model was used to analyze the relationship between food groups, food consumption time and HUA. We found that the intake of fruit (mixed in various forms) (OR = 0.942, 95% CI: 0.909–0.976) or freshly squeezed juices (OR = 0.915, 95% CI: 0.859–0.975), milk (OR = 0.839, 95% CI: 0.808–0.872), and eggs (OR = 0.881, 95% CI: 0.839–0.924), poultry (OR = 1.055, 95% CI: 1.033–1.077) and seafood high in <i>n</i>-3 fatty acids (OR = 1.068, 95% CI: 0.1.018–1.120) at dinner, eating refined grains at breakfast (OR = 0.954, 95% CI: 0.924–0.985) and dinner (OR = 0.962, 95% CI: 0.944–0.980), eating whole grains (OR = 0.908, 95% CI: 0.845–0.976) at lunch, consuming alcoholic beverages or foods at breakfast (OR = 0.748, 95% CI: 0.564–0.990)/lunch (OR = 1.118, 95% CI: 1.008–1.240)/dinner (OR = 1.127, 95% CI: 1.073–1.185) were associated with HUA. Eating particular meals at particular times of the day was related to a lower risk of HUA. |
| first_indexed | 2024-03-11T00:45:57Z |
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| id | doaj.art-6543d7ceee274b6991ce6b7a9497caad |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T00:45:57Z |
| publishDate | 2023-07-01 |
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| spelling | doaj.art-6543d7ceee274b6991ce6b7a9497caad2023-11-18T20:47:17ZengMDPI AGNutrients2072-66432023-07-011514310910.3390/nu15143109The Association of Food Groups and Consumption Time with Hyperuricemia: The U.S. National Health and Nutrition Examination Survey, 2005–2018Yuanyuan Wang0Ruiming Yang1Ziteng Cao2Sijia Han3Tianshu Han4Wenbo Jiang5Xinyang Wang6Wei Wei7Department of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin 150081, ChinaDepartment of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin 150081, ChinaDepartment of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin 150081, ChinaDepartment of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin 150081, ChinaDepartment of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin 150081, ChinaDepartment of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin 150081, ChinaDepartment of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin 150081, ChinaDepartment of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin 150081, ChinaHyperuricemia (HUA) is associated with a wide range of diseases and increases the public health burden on society as a whole. In addition to genetic variation, diet plays a crucial role in the prevention and treatment of HUA as an important modifiable behavior. The purpose of this study is to investigate whether food groups and consumption time are associated with HUA. A total of 41,230 participants from the National Health and Nutrition Examination Survey between 2005 and 2018 were included in the study. All meals, including breakfast, lunch, and dinner, were obtained according to their corresponding Food Patterns Equivalents Database dietary data. The binary logistic regression model was used to analyze the relationship between food groups, food consumption time and HUA. We found that the intake of fruit (mixed in various forms) (OR = 0.942, 95% CI: 0.909–0.976) or freshly squeezed juices (OR = 0.915, 95% CI: 0.859–0.975), milk (OR = 0.839, 95% CI: 0.808–0.872), and eggs (OR = 0.881, 95% CI: 0.839–0.924), poultry (OR = 1.055, 95% CI: 1.033–1.077) and seafood high in <i>n</i>-3 fatty acids (OR = 1.068, 95% CI: 0.1.018–1.120) at dinner, eating refined grains at breakfast (OR = 0.954, 95% CI: 0.924–0.985) and dinner (OR = 0.962, 95% CI: 0.944–0.980), eating whole grains (OR = 0.908, 95% CI: 0.845–0.976) at lunch, consuming alcoholic beverages or foods at breakfast (OR = 0.748, 95% CI: 0.564–0.990)/lunch (OR = 1.118, 95% CI: 1.008–1.240)/dinner (OR = 1.127, 95% CI: 1.073–1.185) were associated with HUA. Eating particular meals at particular times of the day was related to a lower risk of HUA.https://www.mdpi.com/2072-6643/15/14/3109hyperuricemia (HUA)food consumption timenational health and nutrition examination survey (NHANES)food patterns equivalents database (FPED)food groups |
| spellingShingle | Yuanyuan Wang Ruiming Yang Ziteng Cao Sijia Han Tianshu Han Wenbo Jiang Xinyang Wang Wei Wei The Association of Food Groups and Consumption Time with Hyperuricemia: The U.S. National Health and Nutrition Examination Survey, 2005–2018 Nutrients hyperuricemia (HUA) food consumption time national health and nutrition examination survey (NHANES) food patterns equivalents database (FPED) food groups |
| title | The Association of Food Groups and Consumption Time with Hyperuricemia: The U.S. National Health and Nutrition Examination Survey, 2005–2018 |
| title_full | The Association of Food Groups and Consumption Time with Hyperuricemia: The U.S. National Health and Nutrition Examination Survey, 2005–2018 |
| title_fullStr | The Association of Food Groups and Consumption Time with Hyperuricemia: The U.S. National Health and Nutrition Examination Survey, 2005–2018 |
| title_full_unstemmed | The Association of Food Groups and Consumption Time with Hyperuricemia: The U.S. National Health and Nutrition Examination Survey, 2005–2018 |
| title_short | The Association of Food Groups and Consumption Time with Hyperuricemia: The U.S. National Health and Nutrition Examination Survey, 2005–2018 |
| title_sort | association of food groups and consumption time with hyperuricemia the u s national health and nutrition examination survey 2005 2018 |
| topic | hyperuricemia (HUA) food consumption time national health and nutrition examination survey (NHANES) food patterns equivalents database (FPED) food groups |
| url | https://www.mdpi.com/2072-6643/15/14/3109 |
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