酒精摄入量与男性发生痛风的风险:一项前性研究
Hyon K Choi1, Karen Atkinson, Elizabeth W Karlson
1Rheumatology Unit, Department of Medicine, Massachusetts General Hospital, Harvard Medical School, Boston, MA 02114, USA. hchoi@partners.org
Lancet (London, England)
|April 20, 2004
概括
饮酒显著增加了痛风的风险,酒是最危险的. 适度的葡萄酒消费似乎不会增加痛风风险. 这项研究前性地证实了酒精和痛风之间的联系.
科学领域:
- 流行病学 流行病学
- 类风湿病学 类风湿病学
- 营养科学 营养科学
背景情况:
- 在历史上,人们一直怀疑酒精消费与痛风风险之间的联系,但未被前性验证.
- 以前的研究没有区分与各种类型的酒精饮料相关的痛风风险.
研究的目的:
- 为了前性地研究酒精消费和发生痛风之间的关联,在一个大型男性队列中.
- 评估不同类型的酒精饮料是否会导致患上痛风的风险不同.
主要方法:
- 这是一项为期12年的前性研究 (1986-1998),涉及47,150名没有痛风病史的男性.
- 两年一次的问卷被用来收集有关酒精消费和发生痛风病例的数据.
- 美国风湿病学会调查的痛风标准被用于确认报告的痛风病例.
主要成果:
- 较高的酒精消费与痛风风险增加密切相关 (趋势p<0.0001).
- 酒消费与痛风风险的关联最为显著 (每12司的RR为1.49).
- 烈酒消费也与痛风风险增加有关 (每饮料的RR为1.15),而葡萄酒消费没有显著的关联 (每4司的RR为1.04).
结论:
- 酒精摄入量是患上痛风的重要危险因素.
- 痛风的风险根据消费的酒精类型而有很大差异.
- 与烈酒相比,酒消费对痛风的风险更大,适度的葡萄酒摄入量不会增加这种风险.
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