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目的探讨生活方式及膳食因素中存在的高尿酸血症的危险因素。方法采用病例对照研究,采用logistic回归模型筛选高尿酸发病的危险因素。结果豆类、鱼虾类、奶类、汤类、坚果类这5大类是高尿酸发病的危险因素,饮酒史OR=3.972,甜食OR=2.011,维生素C OR=0.657、饮茶OR=0.409,这4个因素与高尿酸血症的发生有关系。其中饮茶、补充维生素C与高尿酸的发病成负相关。结论减少饮酒,少食海鲜类和豆类富含嘌吟的食物,补充维生素C,多饮茶可以预防或者减少高尿酸血症的发生。
Objective To explore the risk factors of hyperuricemia existing in lifestyle and dietary factors. Methods A case-control study was conducted to screen the risk factors of hyperuricemia using logistic regression model. Results The five major categories of legumes, fish and shrimps, milk, soups and nuts were the risk factors for the pathogenesis of hyperuricemia. The drinking history OR = 3.972, the sweetness OR = 2.011, the vitamin C OR = 0.657, the drinking tea OR = 0.409 , These four factors and the occurrence of hyperuricemia. Which tea, vitamin C supplementation and the incidence of high uric acid is negatively correlated. Conclusions Reduce alcohol consumption, eat less seafood and beans are rich in purine foods, vitamin C, tea can prevent or reduce the incidence of hyperuricemia.