Association between dietary iron intake and hyperuricemia in U.S. adults: a cross-sectional study

作者：Zhengting Liu, Xianchun Chen · 发表于：BMC Public Health · 年份：2024 · DOI：10.1186/s12889-024-20526-5 · 被引用次数：2 · 研究领域：Gout, Hyperuricemia, Uric Acid、Thyroid Disorders and Treatments、Sodium Intake and Health

BACKGROUND: Elevating blood iron levels may increase the risk of hyperuricemia. However, the association between dietary iron intake and hyperuricemia remains unclear. This study examines the association between dietary iron and hyperuricemia. METHODS: The data for this cross-sectional study came from the 2011-2020 National Health and Nutrition Examination Survey (NHANES), which included adults aged 20 and above in the United States. Detailed information on their demographics, dietary iron intake, serum uric acid, and other variables were gathered. This study employs a multifactorial logistic regression method to assess the relationship between dietary iron intake and hyperuricemia. Additionally, it utilizes Restricted Cubic Spline analysis to determine whether there is a non-linear relationship between dietary iron and hyperuricemia. Furthermore, sub-group analyses are conducted to further validate the robustness of this correlation. RESULTS: This study included 11,441 patients, with a prevalence of hyperuricemia at 14.96%. Regardless of whether confounding factors were adjusted for, there was a positive correlation between dietary iron intake and hyperuricemia. In Model III, after adjusting for age, gender, race, educational background, body mass index, hypertension, carbohydrate intake, dietary fiber intake, total saturated fatty acid intake, vitamin K intake, vitamin C intake, marital status, poverty income ratio, smoking status, drinking status, work activity, diabetes, ...