Mediation effect of body mass index on the association between spicy food intake and hyperuricemia in rural Chinese adults: the Henan rural cohort study

BMC Public Health

Yuqian Li¹  Xiaokang Dong²  Yan Wang²  Kaili Yang²  Runqi Tu²  Dou Qiao²  Xue Liu²  Chongjian Wang²  Zhicheng Luo²  Lulu Zhang²  Xiaotian Liu²  Songcheng Yu³  Wenjie Li³  Yuan Xue³  Zhaohui Zheng⁴ 

[1] Department of Clinical Pharmacology, School of Pharmaceutical Science, Zhengzhou University, Henan, Zhengzhou, PR, China;Department of Epidemiology and Biostatistics, College of Public Health, Zhengzhou University, 100 Kexue Avenue, 450001, Zhengzhou, Henan, PR China;Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, Henan, Zhengzhou, PR, China;Department of Rheumatology, The First Affiliated Hospital of Zhengzhou University, Henan, Zhengzhou, PR, China;

关键词: Spicy food intake;    BMI;    Hyperuricemia;    Mediation effect;   

DOI  :  10.1186/s12889-020-09736-9

来源: Springer

【 摘 要 】

BackgroundThe relationship of spicy food intake with hyperuricemia remains unknown. The objective of this study was to examine the association between spicy food intake and hyperuricemia, and whether this association was mediated by body mass index (BMI) in Chinese rural population.Methods38, 027 adults aged 18–79 years were recruited from the Henan Rural Cohort Study. Information on spicy food intake was obtained using a validated questionnaire survey. Multivariable logistic regression model was used to estimate the association between spicy food intake and hyperuricemia, multiple linear regression model was performed to estimate the relationships between spicy food intake, BMI and serum urate level. BMI was used as a mediator to evaluate the mediation effect.ResultsAfter adjusting for potential confounders, compared with no spicy food flavor, the odds ratio (OR) and 95% confidence interval (CI) of mild, middle, and heavy flavor for hyperuricemia were 1.09 (1.00–1.19), 1.10 (0.97–1.24), and 1.21 (1.10–1.46), respectively (Ptrend = 0.017). Similarly, compared with those without intake in spicy food, the multivariable adjusted OR (95% CI) of 1-2 days/week, 3–5 days/week, and 6–7 days/week were 1.15 (1.01–1.31), 1.14 (1.01–1.30) and 1.15 (1.05–1.26), respectively (Ptrend = 0.007). However, when we further controlling for BMI, the associations were substantially attenuated. Furthermore, mediation analysis showed that BMI play a full mediating role in the relationship of spicy food intake with hyperuricemia.ConclusionSpicy food flavor and intake frequency are positively related with hyperuricemia in Chinese rural population. BMI may play a full mediating role in the relationship.Trial registrationThe Henan Rural Cohort Study registered at Chinese Clinical Trial Register (Registration number: ChiCTR-OOC-15006699). Date of registration: 2015-07-06.

【 授权许可】

CC BY