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Title: Association between dairy product consumption and hyperuricemia in an elderly population with metabolic syndrome
Authors: Mena-Sánchez, Guillermo
Babio, Nancy
Becerra-Tomás, Nerea
Martínez-González, Miguel
Díaz-López, Andrés
Corella, Dolores
Zomeño, Maria D.
Romaguera, Dora
Vioque, Jesús
Alonso-Gómez, Ángel M.
Wärnberg, Julia
Martínez, José A.
Serra-Majem, Luís 
Estruch, Ramon
Bernal, Rosa
Lapetra, José
Pintó, Xavier
Tur, Josep A.
Lopez-Miranda, José
Cano-Ibáñez, Naomi
Gaforio, Jose J.
Matía-Martín, Pilar
Daimiel, Lidia
Caro, José L.Llisterri
Vidal, Josep
Vázquez, Clotilde
Ros, Emili
Arellano, Ana Garcia
Palau, Antoni
Fernández-Carrión, Rebeca
Pérez-Vega, Karla A.
Morey, Marga
de la Hera, Manoli García
Vaquero-Luna, Jessica
Carmona-González, Francisco J.
Abete, Itziar
Álvarez-Pérez, Jacqueline 
Casas, Rosa
Fernández-García, José C.
Santos-Lozano, José M.
Corbella, Emili
Sureda, Antoni
Ruiz-Canela, Miguel
Barragán, Rocio
Goday, Albert
Martín, Marian
Altozano Rodado, María C.
Toledo, Estefanía
Fitó, Montse
Salas-Salvadó, Jordi
UNESCO Clasification: 32 Ciencias médicas
Keywords: Cheese
Dairy Products
Issue Date: 2019
Journal: Nutrition, Metabolism and Cardiovascular Diseases 
Abstract: The prevalence of hyperuricemia has increased substantially in recent decades. It has been suggested that it is an independent risk factor for weight gain, hypertension, hypertriglyceridemia, metabolic syndrome (MetS), and cardiovascular disease. Results from epidemiological studies conducted in different study populations have suggested that high consumption of dairy products is associated with a lower risk of developing hyperuricemia. However, this association is still unclear. The aim of the present study is to explore the association of the consumption of total dairy products and their subtypes with the risk of hyperuricemia in an elderly Mediterranean population with MetS. Methods and results: Baseline cross-sectional analyses were conducted on 6329 men/women (mean age 65 years) with overweight/obesity and MetS from the PREDIMED-Plus cohort. Dairy consumption was assessed using a food frequency questionnaire. Multivariable-adjusted Cox regressions were fitted to analyze the association of quartiles of consumption of total dairy products and their subtypes with the prevalence of hyperuricemia. Participants in the upper quartile of the consumption of total dairy products (multiadjusted prevalence ratio (PR) = 0.84; 95% CI: 0.75–0.94; P-trend 0.02), low-fat dairy products (PR = 0.79; 95% CI: 0.70–0.89; P-trend <0.001), total milk (PR = 0.81; 95% CI: 0.73–0.90; P-trend<0.001), low-fat milk (PR = 0.80; 95% CI: 0.72–0.89; P-trend<0.001, respectively), low-fat yogurt (PR = 0.89; 95% CI: 0.80–0.98; P-trend 0.051), and cheese (PR = 0.86; 95% CI: 0.77–0.96; P-trend 0.003) presented a lower prevalence of hyperuricemia. Whole-fat dairy, fermented dairy, and yogurt consumption were not associated with hyperuricemia. Conclusions: High consumption of total dairy products, total milk, low-fat dairy products, low-fat milk, low-fat yogurt, and cheese is associated with a lower risk of hyperuricemia.
ISSN: 0939-4753
DOI: 10.1016/j.numecd.2019.09.023
Source: Nutrition, Metabolism and Cardiovascular Diseases [ISSN 0939-4753], v. 30(2), p. 214-222, (Febrero 2020)
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