Relationship between Dietary Patterns and Serum Uric Acid Concentrations among Ethnic Chinese Adults in Taiwan

飲食型態與尿酸濃度在臺灣華人族群之相關性

Yi-Tsen Tsai ； Jen-Pei Liu ； Yu-Kang Tu ； Meei-Shyuan Lee ； Pey-Rong Chen ； Hsiu-Ching Hsu ； Ming-Fong Chen ； Kuo-Liong Chien

《Asia Pacific Journal of Clinical Nutrition》 21卷2期 (2012/06) Pp. 263-270

https://doi.org/10.6133/apjcn.2012.21.2.14

摘要

過去針對飲食型態與尿酸濃度相關的證據仍然缺乏，因此我們利用一具有效度的食物頻率問卷在臺灣華人族群研究飲食型態及尿酸濃度的相關。在一橫斷式研究收集266位成年人的38項食物頻率問卷及其血液尿酸濃度值，利用探索性因素分析得到三類飲食型態因子。我們發現在較高的蔬菜水果攝食因子四分位的參與者有比較低的尿酸值(分別是第一四分位為6.5，第二四分位為5.7，第三四分位為6.0及第四四分位為6.0 mg/dL，p 值為0.030)。而高尿酸食物因子中，隨著四分位值增加，尿酸值呈現有意義的增加(四分位尿酸值分別為5.88、5.93、5.99及6.38mg/dL，p 值為0.04)。然而，當調整其他干擾因子之後則呈現沒有統計上相關。總結而言，在臺灣華人族群可發現有三類飲食型態因子，然而這些飲食型態因子與尿酸濃度在多變數調整後並無顯著的相關。

關鍵字

尿酸 ； 飲食型態 ； 探索性因素分析 ； 食物頻率問卷 ； 效度研究

並列摘要

The evidence for a relationship between dietary patterns and uric acid concentrations is scanty. Here, we used a validated food frequency questionnaire for an ethnic Chinese population in Taiwan to investigate the relationship between dietary patterns and uric acid concentrations. A cross-sectional study on 266 adults, who were interviewed with a 38-item food frequency questionnaire, was conducted and serum uric acid levels were measured. Three dietary patterns were derived from the questionnaire by exploratory factor analysis. Participants in the higher vegetable and fruit pattern quartiles were more likely to have a lower uric acid concentration (6.5 for the first, 5.7 for the second, 6.0 for the third, and 6.0 mg/dL for the fourth quartile, p = 0.030). For uric acid-prone patterns, as the quartiles increased, the adjusted mean uric acid concentrations increased significantly (5.88, 5.93, 5.99 and 6.38 mg/dL for each quartile, respectively, p = 0.04). However, the significance level was attenuated after adjusting for additional confounding factors. In conclusion, three dietary patterns were identified for ethnic Chinese in Taiwan, and the relationship between these dietary patterns and uric acid was not significant after adjustment.

並列關鍵字

uric acid ； dietary pattern ； exploratory factor analysis ； food frequency questionnaire ； validation study