探討飲食習慣與家族疾病對高尿酸血症與痛風的影響

研究目的：本研究探討台灣人口中飲食習慣對高尿酸血症與痛風之間的相關性，以及家族疾病史是否具有罹患痛風之風險，期望能為高尿酸血症與痛風之預防有所助益。材料方法：本研究利用臺灣人體生物資料庫(Taiwan Biobank)進行分析，探討飲食習慣(素食習慣、宵夜習慣、外食習慣)和家族疾病史(痛風)對高尿酸血症與痛風的影響，且納入其他干擾因子：性別、年齡、學歷、婚姻狀態、家庭收入、吸菸行為、檳榔行為、喝酒習慣、喝茶習慣、咖啡習慣、體位測量、生化學檢驗等因子，利用描述性統計、卡方檢定、比較平均數、邏輯斯迴歸與廣義線性回歸進行分析。研究結果：研究對象共計22,485人，其中尿酸正常且無痛風者18,646人，高尿酸血症無痛風者3,006人及痛風者833人。透過多變項邏輯斯迴歸分析，在素食習慣方面，有素食習慣者較無素食習慣者，罹患高尿酸血症與痛風風險較低(OR=0.65; 95%CI=0.51-0.82)。在外食習慣方面，幾乎天天外食者較無或偶爾外食者，罹患高尿酸血症與痛風風險較高(OR=1.11; 95%CI=1.02-1.22)。具有痛風家族史者罹患高尿酸血症與痛風的風險較高(OR=2.21; 95%CI=1.99-2.46)。不論有無痛風家族史，其飲食習慣對於高尿酸血症與痛風的風險相似，不具交互作用。結論：本研究結果顯示有素食習慣者具顯著較低的高尿酸血症與痛風之風險，而具有痛風家族史者、有外食習慣者、男性、有喝酒習慣者、有喝茶習慣者都有顯著較高的高尿酸血症與痛風之風險，且高尿酸血症與痛風者容易伴隨其他共病症。

Objective：This study aims to determine the associations between dietary habits and hyperuricemia and gout in the Taiwanese population, as well as the impact of family health history for gout risk. It is anticipated that the results will be helpful for the prevention of hyperuricemia and gout.Methods：This study uses Taiwan Biobank data to analyze the effects of several dietary habits, specifically vegetarianism, eating a midnight snack regularly, or eating out regularly, and additionally the effect of family history of gout on incidence of hyperuricemia and gout as well as other possible confounding factors, such as gender, age, educational background, marital status, household income, tobacco smoking, betel nut chewing, alcohol consumption, tea and coffee drinking, anthropometric measurements, and biochemical examination results. Data is analyzed using descriptive statistics, Chi-Square Tests, comparison of means tests, logistic regression, and generalized linear regression.Results：Of the 22,485 subjects in this study, 3,006 participants have been diagnosed with hyperuricemia without gout, 833 participants have been diagnosed with gout, while 18,646 participants have had neither a hyperuricemia or gout diagnosis. Using multivariate logistic regression analysis, we find that vegetarian subjects carry a lower risk of developing hyperuricemia and gout than those without vegetarian habits (OR=0.65; 95%CI=0.51-0.82). Conversely, eating out regularly confers a higher risk of hyperuricemia and gout (OR=1.11; 95%CI=1.02-1.22). Subjects with a family history of gout carry a higher risk of hyperuricemia and gout (OR=2.21; 95%CI=1.99-2.46). Regardless of whether or not a subject has a family history of gout, eating habits carry a similar risk of hyperuricemia and gout, meaning that there is no interaction.Conclusions：The results of this study show that vegetarian subjects have a significantly lower risk of hyperuricemia and gout, whereas people with a family history of gout, diners who eat out regularly, alcohol drinkers, tea drinkers, and males have a significantly higher risk of hyperuricemia and gout, both of which easily induce other comorbidities.