| 邵继红,沈洪兵,莫宝庆,徐耀初.社区人群高尿酸血症危险因素的病例对照研究[J].Chinese journal of Epidemiology,2004,25(8):688-690 |
| 社区人群高尿酸血症危险因素的病例对照研究 |
| A community-based case-control study on risk factors of hyperuricemia among residents in the community |
| Received:August 21, 2003 |
| DOI： |
| KeyWord: 高尿酸血症 病例对照研究 危险因素 |
| English Key Word: Hyperuricemia Case-control study Risk factor |
| FundProject:达能膳食营养研究与宣教基金(DIC2002-10) |
| Author Name | Affiliation | | Shao Jihong | Department of General Physiology, Xuzhou Medical College, Xuzhou 221002, China | | Shen Hongbing | Department of General Physiology, Xuzhou Medical College, Xuzhou 221002, China | | Mo Baoqing | Department of General Physiology, Xuzhou Medical College, Xuzhou 221002, China | | Xu Yaochu | Department of General Physiology, Xuzhou Medical College, Xuzhou 221002, China |
|
| Hits: 2847 |
| Download times: 0 |
| Abstract: |
| 目的 探讨社区人群(20岁以上)高尿酸血症的危险因素.方法 采用病例对照研究方法,对研究对象进行单因素与多因素logistic回归分析.结果 经单因素筛选,有17个暴露因素与高尿酸有关;多因素分析,有5个因素在P=0.05水平被选入,高甘油三酯(OR=3.069)、饮酒(OR=2.032)、肥胖(OR=1.802)、口味偏辣(OR=1.877)、高血糖(OR=1.622)在模型中是高尿酸血症的独立危险因素.结论 高尿酸血症是一种与环境和生活方式有关的疾病,改变生活方式,如减少饮酒和合理饮食结构可能预防或减少高尿酸血症的发生,进而减少痛风的发生. |
| English Abstract: |
| Objective To investigate the risk factors of hyperuricemia among residents aged≥20 years.Methods A community based case-clntrol study was conducted in 286 patients with 858 controls without hyperuricemia. Available data were analyzed by mono-factorial and multi-factorial logistic regression methods using SPSS 10.0 software.Results 17 factors related to exposure were identif-ied for hyperuricemia the mono-factorial analysis when;five factors were selected through multiple factoral logistic regression model at P=0.05 level.The risk factors on hyperuricemia were:hypertriglyceridemia (OR=3.069),alcohol consumption (OR=2.032),obesi ty (OR=1.802),taste of spicy food (OR=1.877) and hyperglycemia (OR=1.622).Conclusion Hyperuricemia is a di-sease associated with environment and style-life.Changing lifestyle,such as decreasing alcohol consumption and adorting proper structu-re of diet may prevent or decrease the chance of getting hyperuricemia anti gout. |
|
View Fulltext
Html FullText
View/Add Comment Download reader |
| Close |
|
|
|