Adherence to Healthy and Unhealthy Plant-Based Diets and the Risk of Gout

作者：Sharan K. Rai, Siyue Wang, Yang Hu, Frank B. Hu, Molin Wang, Hyon K. Choi, Qi Sun · 发表于：JAMA Network Open · 年份：2024 · DOI：10.1001/jamanetworkopen.2024.11707 · 被引用次数：12 · 研究领域：Gout, Hyperuricemia, Uric Acid、Agriculture Sustainability and Environmental Impact、Nutritional Studies and Diet

Importance: Plant-based diets are increasing in popularity due, in part, to their health benefits for selected cardiometabolic diseases as well as favorable environmental impact. Little is known about how such a diet is related to gout risk. Objective: To examine associations between adherence to a plant-based diet (including healthy and unhealthy versions of this diet), as well as its 18 individual food groups, and incident gout. Design, Setting, and Participants: This prospective cohort study used data from population-based cohorts of US men and women enrolled in the Health Professionals Follow-Up Study (1986-2012) and Nurses' Health Study (1984-2010). Participants were men and women free of gout at baseline. Statistical analyses were performed over March 2020 to August 2023. Exposures: An overall plant-based diet index (PDI), as well as healthy (hPDI) and unhealthy (uPDI) versions of this index that emphasize healthy and less healthy plant-based foods, respectively. These diet indices were comprised of 18 food groups, assessed using a validated semiquantitative food frequency questionnaire. Main Outcomes and Measures: Incident cases of gout that were confirmed with a supplementary questionnaire to meet the preliminary American College of Rheumatology survey criteria for gout. Cox proportional hazards regression models were used to evaluate multivariable-adjusted associations of all 3 PDIs with incident gout using quintiles (Q) of adherence. Results: Among a total of 122 67...