Abstract
Background: Currently available evidence on the association between dietary iron intake and hyperuricemia is limited and inconsistent. Objective: This study aimed to examine the relationships between animal-derived dietary iron (ADDI) intake, plant-derived dietary iron (PDDI) intake, and the ratio PDDI:ADDI and hyperuricemia risk among US adults. Design: Data from the National Health and Nutrition Examination Survey (NHANES) 2009–2014 were used. Iron intake from diet was assessed through two 24-h dietary recalls. Logistic regression models and restricted cubic spline models were used to investigate the associations between dietary iron intake from different sources and hyperuricemia risk. Results: A total of 12,869 participants aged ≥20 years were enrolled in the study. After adjustment for multiple confounders, relative to the lowest quartile, the odds ratios (ORs) with 95% confidence intervals (CIs) of hyperuricemia for the highest quartile of ADDI intake, PDDI intake, and the PDDI:ADDI intake ratio were 1.11 (0.90–1.38), 0.69 (0.55–0.87), and 0.85 (0.67–1.07), respectively. Dose–response analysis revealed that the risk of hyperuricemia was negatively associated with PDDI intake in a linear manner. Conclusion: PDDI intake was inversely associated with hyperuricemia in US adults.
Highlights
Available evidence on the association between dietary iron intake and hyperuricemia is limited and inconsistent
This study aimed to examine the relationships between animal-derived dietary iron (ADDI) intake, plant-derived dietary iron (PDDI) intake, and the ratio PDDI:ADDI and hyperuricemia risk among US adults
In univariate logistic regression analyses, compared with the lowest quartile, the odds ratios (ORs) of hyperuricemia for the highest quartile indicated that PPDI intake (0.60 [0.50–0.72]) and the PDDI:ADDI intake ratio (0.60 [0.50–0.71]) were negatively related to hyperuricemia, whereas ADDI intake was positively associated with hyperuricemia (1.36 [1.16–1.60])
Summary
Available evidence on the association between dietary iron intake and hyperuricemia is limited and inconsistent. Objective: This study aimed to examine the relationships between animal-derived dietary iron (ADDI) intake, plant-derived dietary iron (PDDI) intake, and the ratio PDDI:ADDI and hyperuricemia risk among US adults. Iron intake from diet was assessed through two 24-h dietary recalls. Logistic regression models and restricted cubic spline models were used to investigate the associations between dietary iron intake from different sources and hyperuricemia risk. After adjustment for multiple confounders, relative to the lowest quartile, the odds ratios (ORs) with 95% confidence intervals (CIs) of hyperuricemia for the highest quartile of ADDI intake, PDDI intake, and the PDDI:ADDI intake ratio were 1.11 (0.90–1.38), 0.69 (0.55–0.87), and 0.85 (0.67–1.07), respectively. Dose–response analysis revealed that the risk of hyperuricemia was negatively associated with PDDI intake in a linear manner. Conclusion: PDDI intake was inversely associated with hyperuricemia in US adults
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