痛风和高尿酸血症患者饮食危险因素的病例对照研究

CASE-CONTROL STUDY OF DIETARY RISK FACTORS FOR GOUT AND HYPERURICEMIA IN PATIENTS

目的:探讨黑龙江省东部地区(30岁以上)痛风和高尿酸血症患者的饮食危险因素。方法:采用病例对照研究方法,对研究对象的26个饮食相关因素进行单因素和多因素的Logistic回归分析。结果:经单因素Logistic回归分析筛选18项因素与痛风和高尿酸血症有关(P<0.05),其中危险因素13项,保护因素5项。多因素Logistic回归分析确定8项因素与痛风和高尿酸血症的发生有关(P<0.05);其中危险因素7项,主食以大米及其制品为主(OR=5.053)、经常食用油炸食品(OR=5.690)、偶尔食用芦笋(OR=9.390)、经常食用咸菜(OR=3.779)、经常食用螃蟹(OR=1.653)、经常食用牡蛎(OR=2.416)、经常食用烧烤(OR=9.999)是痛风和高尿酸血症的危险因素;保护因素1项,经常食用粗粮是痛风和高尿酸血症的保护因素。结论:痛风和高尿酸血症是一种与饮食密切相关的疾病,改善饮食习惯,合理调整饮食结构可预防或减少痛风和高尿酸血症的发生。

Objective： To investigate the dietary risk factors of gout and hyperurieemia patients （30 years and older） of the eastern part of Heilongjiang Province. Methods： A case control study, study of 26 diet related factors were analyzed by unlvariate and multi- variate logistic regression analysis. Results： Univariate logistic regression analysis identified 18 factors of gout and hyperuricemia （P 〈 0. 05 ）, of which 13 risk factors, protective factors 5. Multivariate Logistic regression analysis identified eight factors of gout and hyperuricemia related （ P 〈 0. 05 ） ; seven risk factors, the main staple food is rice and its products （ OR = S. 053 ）, regular consumption of fried foods （ OR = 5.690）, and occasionally eat asparagus （ OR = 9. 390）, regular consumption of pickled vegetables （ OR = 3. 779）, regular consumption of crabs （ OR = 1. 653）, regular consumption of oysters （ OR = 2. 416）, the regular consumption barbecue （ OR = 9. 999） risk factors for gout and hyperuricemia; protective factors a regular consumption of coarse grains are protective factors for gout and hyperuricemia. Conclusion：gout and hyperuricemia is closely related to disease and diet, improve eating habits, reasonable adjustments to the diet can prevent or reduce the occurrence of gout and hyperuricemia