Beruflich Dokumente
Kultur Dokumente
gout in Taiwan1–3
Li-Ching Lyu, Chi-Yin Hsu, Ching-Ying Yeh, Meei-Shyuan Lee, Su-Hua Huang, and Ching-Lan Chen
1
From the Graduate Program of Nutrition, National Taiwan Normal Uni-
INTRODUCTION versity, Taipei, Taiwan (L-CL, C-YH, and S-HH); the School of Public Health,
Gout is a metabolic disorder associated with altered uric acid Taipei Medical University, Taipei, Taiwan (C-YY); the School of Public Health,
metabolism and hyperuricemia. Various epidemiologic studies National Defense Medical College, Taipei, Taiwan (M-SL); and the Clinic of
have reported effects of modernization and affluence on lifestyle, Gout, Taipei Municipal Ho-Ping Hospital, Taipei, Taiwan (C-LC).
2
Supported by the National Science Council, Taiwan, Republic of China
which have led to hyperuricemia and an increased prevalence of
(grant NSC 88-2314-B-003-001).
gouty arthritis in Asian populations (1–10). In Taiwan, a high 3
Address reprint requests to L-C Lyu, Department of Human Development
prevalence of hyperuricemia and gout was observed. In a national and Family Studies, National Taiwan Normal University, #162 Section 1, Hop-
survey from 1986 to 1989, Chou et al (2) reported a prevalence ing East Road, Taipei, Taiwan 10610, Republic of China. E-mail: t10010@
rate of gout of 0.5%. Moreover, the National Nutrition and Health cc.ntnu.edu.tw.
Survey (1993–1996) showed that 22% of men (blood uric acid Received July 30, 2002.
concentration > 7.7 mg/dL) and 23% of women (blood uric acid Accepted for publication April 21, 2003.
690 Am J Clin Nutr 2003;78:690–701. Printed in USA. © 2003 American Society for Clinical Nutrition
CASE-CONTROL STUDY OF GOUT IN TAIWAN 691
which follow the guidelines recommended by the American Col- total-diet food-frequency questionnaire and were expressed as
lege of Rheumatology. A total of 95 episodic cases of diagnosed nutrient density [amount per 1000 calories (4.185 MJ)] in the
gout and 53 nongout controls (as hospital controls) were later analyses. Moreover, nutrient intakes from 24-h recalls were also
identified and enrolled in the study by C-LC. We also contacted used for verification of possible dietary associations; however,
office coworkers of gout patients and recruited 46 healthy subjects alcohol intake was not used because of the limited amounts con-
without gout who were within a 5-y age range (as friend controls) sumed in the short time period. Dietary variables in the analyses
(22). The 2 groups of controls did not differ from each other in included protein, animal protein, plant protein, fat, animal fat,
age range and dietary intake distributions. Three cases and 7 con- plant fat, carbohydrates, dietary fiber, soluble fiber, insoluble
trols did not complete the interviews, and thus the final analyses fiber, sodium, phosphorus, calcium, iron, -carotene, -carotene,
consisted of 184 subjects (92 cases and 92 controls). All subjects retinal, total vitamin A, vitamin E, thiamin, riboflavin, niacin, vita-
signed an informed consent form in accord with the Helsinki Dec- min B-6, vitamin B-12, vitamin C, folate, saturated fat, monoun-
laration of 1975 as revised in 1983. saturated fat, polyunsaturated fat, cholesterol, and purine. Nutri-
ent intakes were categorized into upper, middle, and lower thirds
Diet history and lifestyle interview of the range for all subjects including cases and controls. Spear-
TABLE 2 TABLE 3
Personal medical histories of the cases and the controls and medical Associations of nutrient densities from a Chinese food-frequency
histories of their first-degree family members1 questionnaire with the risk of gout1
Cases Controls Cases Controls P for
(n = 92) (n = 92) OR (95% CI) (n = 92) (n = 92) OR (95% CI) trend
Personal n n n n
Diabetes
Protein (g)
Yes 0 0
No 92 92 < 38.20 30 31
Hypertension 38.20–44.35 32 29 1.14 (0.56, 2.32)
Yes 9 12 ≥ 44.36 30 32 0.97 (0.48, 1.97) 0.93
No 83 80 0.72 (0.29, 1.81) Animal protein (g)
Hyperlipidemia < 23.56 31 30
Yes 12 8 23.56–30.33 27 34 0.77 (0.38, 1.57)
TABLE 4
Associations of nutrient intakes from a 24-h recall with the risk of gout1
Cases (n = 92) Controls (n = 92) OR (95% CI) P for trend
Energy
–x ± SD (kcal) 2327 ± 636 2305 ± 618
Tertile (n)
< 2018.50 kcal 31 30
2018.50–2502.69 kcal 29 32 0.88 (0.43, 1.78)
≥ 2502.70 kcal 32 30 1.03 (0.51, 2.09) 0.93
Protein
–x ± SD (% of energy) 13 ± 3 14 ± 4
Tertile (n)
< 11.90% of energy 34 27
11.90–14.80% of energy 33 28 0.94 (0.46, 1.91)
TABLE 4 (Continued)
Cases (n = 92) Controls (n = 92) OR (95% CI) P for trend
Carbohydrate
–x ± SD (g) 291 ± 99 290 ± 91
Tertile (n)
< 251.20 g 31 30
251.20–317.66 g 27 34 0.77 (0.38, 1.57)
≥ 317.67 g 34 28 1.18 (0.58, 2.39) 0.65
Dietary fiber
–x ± SD (g) 13 ± 62 15 ± 7
Tertile (n)
< 11.09 g 38 23
11.09–15.93 g 30 31 0.59 (0.29, 1.21)
TABLE 4 (Continued)
Cases (n = 92) Controls (n = 92) OR (95% CI) P for trend
Retinol
–x ± SD (g) 952 ± 7510 356 ± 1263
Tertile (n)
< 120.40 g 34 27
120.40–217.99 g 33 28 0.94 (0.46, 1.91)
≥ 218.00 g 25 37 0.54 (0.26, 1.10) 0.09
Vitamin A
–x ± SD (g RE) 1526 ± 7644 1083 ± 1421
Tertile (n)
< 406.43 g RE 39 22
406.43–941.87 g RE 29 32 0.51 (0.25, 1.06)
≥ 941.88 g RE
TABLE 4 (Continued)
Cases (n = 92) Controls (n = 92) OR (95% CI) P for trend
Saturated fat
–x ± SD (g) 25 ± 15 23 ± 11
Tertile (n)
< 16.55 g 30 31
16.55–26.47 g 30 31 1.00 (0.49, 2.03)
> 26.47 g 32 30 1.10 (0.54, 2.24) 0.79
Monounsaturated fat
–x ± SD (g) 28 ± 14 27 ± 13
Tertile (n)
< 20.30 g 29 32
20.30–31.83 g 29 32 1.00 (0.49, 2.04)
Besides animal sources, plant foods including whole grains, Our findings agree with many other findings that alcohol
beans, peas, lentils, asparagus, cauliflower, sprouts, spinach, and intake is strongly associated with gout occurrence. The ethanol
mushrooms are high in purines (18, 24, 26). Soy products such as and purine content in alcoholic beverages may account for the
soy milk, tofu, and pressed tofu are predominant plant sources of association with hyperuricemia and gout. For example, beer is
protein in Taiwan, and the intake of soy products contributed a fair reported to have a high guanosine content from yeast and barley
amount to the purine intake in our study population. We estimated fermentation (33). A possible mechanism for the association of
that 20% of purine intake in this population was from soy prod- alcohol intake with gout includes the overproduction of lactic
ucts. A misleading nutrition claim that soy products cause gout is acid and fatty acids, which affect the pH values of body fluids
a popular health belief among Asian populations with high soy and alter the renal excretion of uric acid (18, 32, 33). In addition,
consumption (14, 29). Yamakita et al (29) conducted a study in nucleotide overproduction occurs after injection of ethanol, and
Japan to examine the effect of tofu on uric acid metabolism in
healthy subjects and subjects with gout and found no significant
increase in plasma or urine uric acid concentrations or in uric acid
clearance in gout patients with normal uric acid clearance. In Tai- TABLE 5
Frequencies of selected dietary habits pertaining to gout among the cases
wan, one study compared the blood uric acid concentrations in
and the controls
vegetarians who usually consumed a fairly large amount of soy
products as protein sources with those in nonvegetarians and Cases (n = 92) Controls (n = 92)
found lower blood uric acid concentrations in the vegetarians (30). times/mo
Our data support the observation that increased consumption of Social dining 2.54 ± 5.471 1.26 ± 2.49
foods from plant sources, especially fruit and vegetables, reduce Vegetable intake 26.34 ± 8.152 28.72 ± 4.79
the risk of gout development, but probably not in the way sug- Fruit intake 17.07 ± 10.521 20.35 ± 10.45
gested by the “purine content theory.” The complexity of human Snack intake 4.59 ± 7.11 3.68 ± 5.77
uric acid metabolism and the difficulties of human diet assessment All-you-can-eat dining 0.78 ± 3.76 0.33 ± 1.04
may account for the uncertain causal relation of dietary purine and Seafood intake 12.09 ± 10.48 14.99 ± 11.81
nucleoprotein intakes, as well as amino acid and protein intakes, Organ meat intake 3.33 ± 5.16 2.70 ± 3.63
1,2
with gout (31, 32). Significantly different from controls: 1 P = 0.04, 2 P = 0.02.
CASE-CONTROL STUDY OF GOUT IN TAIWAN 699
TABLE 6
Odds ratios and 95% CIs for gout of multivariable models consisting of variables for family history, obesity, and dietary factors after adjustment for age
and education level
Model 1 Model 2 Model 3 Model 4 Model 5 Model 6
Family history of diabetes
No 1.00 1.00 1.00 1.00 1.00 1.00
Yes 3.77 (1.61, 8.80) 3.55 (1.47, 8.55) 3.87 (1.61, 9.29) 4.12 (1.71, 9.95) 4.17 (1.71, 10.19) 3.70 (1.52, 9.02)
Family history of gout
No 1.00 1.00 1.00 1.00 1.00 1.00
Yes 6.95 (2.40, 20.13) 7.51 (2.54, 22.18) 6.69 (2.28, 19.68) 7.19 (2.40, 21.58) 8.43 (2.73, 26.04) 9.54 (3.03, 30.11)
BMI (kg/m2)
< 23.24 1.00 1.00 1.00 1.00 1.00 1.00
23.24–26.48 1.11 (0.47, 2.61) 0.43 (0.14, 1.36) 0.99 (0.40, 2.47) 0.56 (0.20, 1.59) 0.61 (0.21, 1.77) 0.63 (0.21, 1.86)
one study in Japan showed that this effect occurred via a distur- present study. The hypouricemic effect of folate was suggested
bance of ATP metabolism (34). by Oster in 1977 (37), and the mechanism was presumed to be
Fruit and vegetables, which are rich in micronutrients includ- mediated through the inhibition of xanthine oxidase. However,
ing folate, vitamin C, and dietary fiber, were found to have a one intervention study conducted by Boss et al (38) using
significant protective role in our study. Previous research has folate supplementation failed to lower blood uric acid con-
shown that approximately two-thirds of the uric acid produced centrations. The results of the present study show high corre-
each day is excreted in urine and that one-third is eliminated lations (r = 0.57–0.67) of the consumption of dietary fiber,
directly in intestinal secretions and saliva (35, 36). This may folate, and vitamin C in this population with fruit and vegetable
explain the possible protective effect against gout of the intake intake, which may account for the protective effects.
of dietary fiber and soluble fiber that was shown in the estima- We found that hypertension and obesity are strong risk fac-
tion of usual diets with the Chinese food-frequency question- tors for gout. In 1997 Li et al (7) reported a population study
naire. Fiber has been recognized as being beneficial for intes- from Beijing that showed strong associations of serum uric
tinal motility and as having a potential role in binding uric acid acid concentrations with triacylglycerol and glucose concen-
in the gut for excretion, and thus the intake of fiber has been sug- trations and BMI (7). A cross-sectional population study of 910
gested to result in a lower risk of gout, as was observed in the men and 603 women in Hong Kong showed positive associations
700 LYU ET AL
of serum uric acid with BMI, waist-to-hip ratio, systolic and REFERENCES
diastolic blood pressure, fasting glucose, triacylglycerol, and 1. Darmawan J, Valkenburg HA, Muirden KD, Wigley RD. The epi-
apolipoprotein B, as well as a negative association with HDL demiology of gout and hyperuricemia in a rural population of Java.
cholesterol (39). The authors suggested that serum uric acid J Rheumatol 1992;19:1595–9.
may be a marker for the presence of an adverse cardiovascular 2. Chou CT, Pai L, Chang DM, Lee CF, Liang MH, Schumacher HR.
Prevalence of rheumatic diseases in Taiwan: a population study of
disease risk, which is strongly related to hypertension, hyper-
urban, suburban, rural differences. J Rheumatol 1994;21:302–6.
lipidemia, and diabetes mellitus. The inclusion of hyperuricemia
3. Chang HY, Pan WH, Yeh WT, Tsai KS. Hyperuricemia and gout in
as a part of syndrome X, which is associated with insulin resist-
Taiwan: results from the Nutritional and Health Survey in Taiwan
ance and coronary artery disease risk factors, was also sug- (1993–96). J Rheumatol 2001;28:1640–6.
gested by some clinicians (19, 40). 4. Prior IA, Rose BS, Harvey HP, Davidson F. Hyperuricaemia, gout,
Obese people often have hyperuricemia, which frequently leads and diabetic abnormality in Polynesian people. Lancet 1966;1:333–8.
to painful attacks of gout. It has been suggested that increased 5. Gibson T, Waterworth R, Hatfield P, Robinson G, Bremner K. Hype-
serum uric acid (41) and gout occurrence (42) are closely associ- ruricaemia, gout and kidney function in New Zealand Maori men.
ated with an increase in visceral fat accumulation. The significance Br J Rheumatol 1984;23:276–82.
21. Hart FD, Fry J. Practical problems in rheumatology. London: PG 36. Owen-Smith BD, Whyman AE. Dirunal and nocturnal variations of
Publishing, 1984:71–75. enteral uricolysis during fasting and refeeding. Ann Rheum Dis 1981;
22. Lopes CS, Rodrigues LC, Sichieri R. The lack of selection bias in a 40:523–4.
snowball sampled case-control study on drug abuse. Int J Epidemiol 37. Oster KA. Folic acid and xanthine oxidase. Ann Intern Med 1977;
1996;25:1267–70. 86:367.
23. Lyu L-C, Shieh M-J, Posner BM, et al. Relationships between nutri- 38. Boss GR, Ragsdale RA, Zettner A, Seegmiller JE. Failure of folic
ent intakes, lipoproteins, and apolipoproteins in Taipei and Framing- acid (pteroylglutamic acid) to affect hyperuricemia. J Lab Clin Med
ham. Am J Clin Nutr 1994;60:765–74. 1980;96:783–9.
24. Ho W-T. Analysis of purines and pyrimidines contents of foods com- 39. Woo J, Swaminathan R, Cockram C, Lau E, Chan A. Association
monly consumed in Taiwan. J Chinese Nutr Soc 1986;11:41–62. between serum uric acid and some cardiovascular risk factors in a
25. Lou S-N, Chen T-Y, Chen H-H. Determination of purine contents in Chinese population. Postgrad Med J 1994;70:486–91.
some selected fishery products. Nutr Sci J 1996;21:434–44. 40. Kaplan NM. The deadly quartet. Arch Intern Med 1989;149:1514–20.
26. Brule D, Sarwar G, Savoie L. Purine content of selected Canadian 41. Takahashi S, Yamamoto T, Tsutsumi Z, Moriwaki Y, Yamakita J,
food products. J Food Comp Anal 1988;1:130–8. Higashino K. Close correlation between visceral fat accumulation