The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults

Abstract

Hyperuricemia is associated with substantial health and economic burden all over the world. Dietary habits are an important influencing factor of hyperuricemia. This study aimed to investigate the relationship between spicy food intake and hyperuricemia based on a large population. A total of 22,125 individuals aged 30–79 were enrolled in China Multi-Ethnic Cohort (CMEC), Chongqing region. Spicy food intake information was collected by a standardized questionnaire. The association between spicy food intake and hyperuricemia was estimated by multivariable logistic regression models and multiple linear regression models. Additionally, we explored these relations in subgroups stratified by sex and age. Furthermore, sensitivity analyses were conducted to verify the stability of current findings. After controlling for potential confounders, compared with participants who never consumed spicy food and consumed less hot, participants who ate 3–5 days per week and very hot had the highest risk of hyperuricemia; the ORs (95% CIs) were 1.28 (1.09, 1.5) and 1.22 (0.92, 1.63), respectively. Additionally, the corresponding ORs (95% CIs) for each level increment in the frequency and degree of pungency in spicy food intake were 1.04 (1.01, 1.07) (P trend = 0.009) and 1.15 (1.04, 1.26) (P trend = 0.004). Further in sex-stratified and age-stratified analysis, similar positive associations were observed among men and those aged 30–59, but no significant association was found among women and those aged 60–79. In the linear regression models, 3–5 days per week and moderate pungency in spicy food intake were associated with 5.21 μmol/L (95% CI: 1.72, 8.70) and 4.69 μmol/L (95% CI: 1.93, 7.45) higher serum urate level. Results in further subgroup analysis were generally consistent with the logistic regression models. This study suggests that spicy food intake may be a risk factor for hyperuricemia, especially in men and younger people, and more studies are warranted to verify the causal associations.

The Prevalence of Hyperuricemia and the Association Between Hyperuricemia and Age in Patients with Psychiatric Disorders to a General Hospital: A Cross-Section Study

“…Compared with people who never consumed spicy food, those who ate them frequently were more likely in younger man group. 57 …”

Association between alcohol consumption and risk of hyperuricaemia among adults: a large cross-sectional study in Chongqing, China

“…This area was famous for hot pot and had a very high rate of alcohol consumption every day, so the sample could be representative. Second, our research had a large sample of individuals and we adjusted for many confounding factors in a large range 42. This epidemiological study provided some explorations and thoughts about the relationship between drinking alcohol and HUA.…”

“…Second, our research had a large sample of individuals and we adjusted for many confounding factors in a large range. 42 This epidemiological study provided some explorations and thoughts about the relationship between drinking alcohol and HUA. Lastly, the determination of HUA required not only the patient’s self-reported diagnosis, but also the laboratory testing about individuals’ blood and uric acid levels.…”

Association between spicy food and hypertension among Han Chinese aged 30–79 years in Sichuan Basin: a population-based cross-sectional study

“…Some studies demonstrated that consuming spicy food had a beneficial influence on total and specific mortality [ 7 , 8 ], lipid profiles [ 9 , 10 ], as well as cancer [ 11 – 13 ]. While others suggested that spicy food consumption may have adverse or no effect on diseases such as dyslipidemia [ 14 , 15 ], diabetes mellitus [ 16 ], obesity [ 17 – 19 ], hyperuricemia [ 20 , 21 ], and cancer [ 22 ]. Regarding the association between spicy food and hypertension, results from previous studies are also conflicting.…”