广西痛风患者膳食和饮酒危险因素的病例对照研究

目的探讨广西痛风患者的相关危险因素。方法采用病例对照研究方法,收集研究对象的一般情况、疾病史、膳食结构和饮酒相关因素,进行单因素和多因素的logistic回归分析。结果调查病例组和对照组各379例。单因素分析发现年龄、职业、文化、收入、痛风家族史、BMI与痛风有关(P0.01);菌藻、蔬菜、水果、猪肉、其他肉类、动物内脏、总禽畜肉、蛋类和总嘌呤摄入量9项膳食因素与痛风有关(P0.05或0.01);啤酒、米酒、低度酒、和总酒精摄入量4个变量与痛风有关(P0.05或0.01)。多因素logistic回归分析发现,在控制年龄、职业、文化等个体特征因素后,总嘌呤、总禽畜肉类,动物内脏、猪肉、总酒精、米酒和啤酒是痛风的危险因素。其中总嘌呤摄入≥1000mg/d与500mg/d相比OR值为2.5(95%CI,1.3—5.1);总禽畜肉摄入≥150g/d、≥350g/d与50g/d相比OR值分别为1.6(95%CI,1.1—2.5)和2.3(95%CI,1.4—4.0);动物内脏摄入≥50g/d与25g/d相比OR值为4.5(95%CI,2.0—10.3),猪肉摄入≥350g/d与50g/d相比OR值为1.7(95%CI,1.1—3.2)。酒精总摄入25g/d或≥61g/d与不喝酒相比OR值分别为1.8(95%CI,1.1—2.9)和3.2(95%CI,2.1—5.0);自酿米酒酒精摄入25g/d或≥61g/d与不喝者相比OR值分别为2.4(95%CI,1.5—4.0)和4.0(95%CI,2.2—7.3),啤酒类酒精摄入25g/d与不饮啤酒者相比OR值为2.0(95%CI,1.1—4.0)。结论广西农村地区痛风与膳食饮酒有关,动物内脏、自酿米酒是重要的危险因素,合理控制膳食和饮酒可以有效预防和减少痛风的发生。

A case-control study of dietary and drinking risk factors for gout in population of Guangxi

Objective To investigate the dietary and drinking risk of gout patients from Guangxi. Methods A case control study was conducted. We collected personal feature, disease history, diet and drinking related factors from the gout patients and the health control. The data were analyzed by univariate and multivariate logistic regression analysis. Results Three hundred and seventy-nine cases were surveyed in the case or control group. Univariate logistic regression analysis identified personal feature factor of age, profession, education, income, gout family history and BMI of gout related (P<0.05 or 0.01) , and diet and alcohol factor of homonemeae, vegetables, fruit, pork, the other meat, animal offal, total animal meat, egg, purin, beer, arrack, low-alcohol liquor and total alcohol of gout related (P<0.05or0.01) .Multivariate logistic regression analysis identified purine, total animal meat, animal offal, pork, total alcohol, arrack and beer of gout related after adjusted personal feature factor. The intake of purin≥1000mg/d and <500mg/d had the OR value of 2.5(95% CI 1.3-5.1).The intake of total animal meat ≥150g/d, ≥350g/d and <50g/d had the OR values of 1.6(95% CI 1.1-2.5) and 2.3(95% CI 1.4-4.0) , respectively. The intake of animal offal ≥50g/d had the OR value of 4.5 (95% CI 2.0-10.3). The intake of pork ≥350g/d had the OR value of 1.7(95% CI 1.1-3.2). The intake of total alcohol >25g/d, ≥61g/d had the OR values of 1.8(95% CI 1.1-2.9) and 3.2(95% CI 2.1-5.0), respectively. The intake of arrack pure alcohol>25g/d ,≥61g/d had the OR values of 2.4(95% CI 1.5-4.0) and 4.0(95% CI 2.2-7.3) ,respectively. The intake of beer pure alcohol>25g/d had the OR value of 2.0(95%CI 1.1-4.0).Conclusion The gout is closely related to diet and drinking, especially the animal offal and arrack are major risk factors, reasonable adjustments to the diet and drinking can prevent or reduce the occurrence of gout.