Dietary Inflammatory Index and the Risk of Hyperuricemia: A Cross-Sectional Study in Chinese Adult Residents

• Published in: Nutrients Vol. 13; no. 12; p. 4504
• Main Authors: Ye, Chen, Huang, Xiaojie, Wang, Ruoyu, Halimulati, Mairepaiti, Aihemaitijiang, Sumiya, Zhang, Zhaofeng
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 16.12.2021; MDPI
• Subjects: Adult; Body mass index; Carbohydrates; China - epidemiology; Cross-Sectional Studies; Diabetes; Diet; Diet - adverse effects; Diet, Healthy - statistics & numerical data; dietary inflammatory index; Disease; Energy; Fatty acids; Female; Females; Food; Food intake; Gender; Humans; Hyperuricemia; Hyperuricemia - epidemiology; Hyperuricemia - etiology; Inflammation; Logistic Models; Male; Marital status; Middle Aged; Middle schools; Nutrition; Nutrition research; Nutrition Surveys; Population; Proteins; Questionnaires; Regression analysis; Rheumatism; Risk Factors; Risk management; risks; Uric acid; Uric Acid - blood; China; hyperuricemia; risks; diet; dietary inflammatory index
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu13124504

Dietary Inflammatory Index (DII) scores have been consistently associated with several chronic diseases. This study explored the correlation between the DII and hyperuricemia in Chinese adult residents. The study included 7880 participants from the China Health and Nutrition Survey (CHNS), which was taken in in 2009. A 3-day 24 h meal review method was used to collect diet data and to calculate the DII score. Serum uric acid was obtained to determine hyperuricemia levels. Subjects were divided into a hyperuricemia group and a non-hyperuricemia group, according to their serum uric acid level. Multilevel logistic regression models were used to examine the association between DII scores and hyperuricemia. After adjusting for covariates, a higher DII score was determined to be associated with a higher risk of hyperuricemia. Compared to those in the highest DII score group, the lower DII score group had an inverse association with hyperuricemia risk (Q2: 0.83, 95% CI: 0.70-0.99; Q3: 0.72, 95% CI: 0.60-0.86; Q4: 0.73, 95% CI: 0.61-0.88). The intake of energy-adjusted protein, total fat, MUFAs, PUFAs and saturated fatty acid was higher in the hyperuricemia group. A higher DII score is significantly associated with a higher risk of hyperuricemia. Controlling the intake of pro-inflammatory food may be beneficial to reduce the risk of hyperuricemia.