Association between alcoholic beverage intake and hyperuricemia in Chinese adults: Findings from the China Health and Nutrition Survey

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Abstract

While prior research has shown that consuming alcohol may raise the risk of hyperuricemia, little is known about how individual types of alcohol are linked to levels of uric acid in China. Therefore, this study aimed to investigate the independent impact of beer, wine, and liquor on serum uric acid (SUA) levels in the serum of Chinese adults. This study analyzed data from the 2009 China Health and Nutrition Survey and included 7083 participants (3418 men and 3665 women, ≥18 years of age). Multivariable logistic regression was used to analyze the potential association between alcohol intake and hyperuricemia risk, while linear regression analysis and general linear model were performed to examine the impact of alcohol consumption on SUA levels. This study revealed that men who drank alcohol daily had a greater odds ratio (1.68, 95% confidence interval: 1.01, 2.81) of hyperuricemia than those who drank alcohol no more than once a month. SUA levels of men significantly increased by 0.001 mg/dL for per additional gram of liquor consumed weekly. But men who drank ≤ 90.6 g of liquor per week had lower SUA levels compared with those in nondrinkers. SUA levels were inversely associated with wine intake in women ( P = .03, P for trend = .02). Overall, consumption of beer, wine, and liquor differentially affected SUA levels in adult Chinese men and women.

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Author and article information

Contributors

Yueying Wu:

ORCID: https://orcid.org/0009-0001-4719-5322

Journal

Journal ID (nlm-ta): Medicine (Baltimore)

Journal ID (publisher-id): MD

Title: Medicine

Publisher: Lippincott Williams & Wilkins (Hagerstown, MD )

ISSN (Print): 0025-7974

ISSN (Electronic): 1536-5964

Publication date Collection: 02 June 2023

Publication date (Electronic): 02 June 2023

Volume: 102

Issue: 22

Electronic Location Identifier: e33861

Affiliations

[a ] Department of Food and Nutrition, Inha University, Incheon, Republic of Korea.

Author notes

* Correspondence: Dayeon Shin, Department of Food and Nutrition, Inha University, Incheon 22212, Republic of Korea (e-mail: dyshin@ 123456inha.ac.kr ).

Author information

Yueying Wu https://orcid.org/0009-0001-4719-5322

Dayeon Shin https://orcid.org/0000-0003-0828-184X

Article

Accession ID: 00050

DOI: 10.1097/MD.0000000000033861

PMC ID: 10238035

PubMed ID: 37266646

SO-VID: e316cee6-142c-4d4a-a961-af570b10fb12

License:

This is an open-access article distributed under the terms of the Creative Commons Attribution-Non Commercial License 4.0 (CCBY-NC), where it is permissible to download, share, remix, transform, and buildup the work provided it is properly cited. The work cannot be used commercially without permission from the journal.

History

Date received : 28 March 2023

Date revision received : 3 May 2023

Date accepted : 5 May 2023

Custom metadata

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Keywords: alcoholic beverage,china health and nutrition survey,drinking,hyperuricemia,uric acid

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Keywords: alcoholic beverage, china health and nutrition survey, drinking, hyperuricemia, uric acid

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