| Purpose: To provide the theoretical foundation for the control and further etiology study of the gout and hyperuricemia, the risk factors on gout and hyperuricemia were explored by population-based epidemiological survey, and the mutation frequency and form of the hOAT1 gene possibly related to the gout and hyperuricemia were analysied by combining the PCR-SSP and PCR-RFLP in this paper.Method: Employing the 1: 2 matched case-control study, adopting for the Case Group the 162 patients of gout and hyperuricemia treated in the affiliated hospital No. 1 of Jiamusi Univ. of eastern Hei Longjiang Prov. from the year 2010.1 to 2011.4; for the Control Group the 324 patients of none gout and hyperuricemia from the same area and period as Case Group; completing the match according to the rules of age approximation (less than 5 years difference), sex identical, area identical as the Case Group. Conduct the surveys according to the designed risk factors questionnaire on gout and hyperuricemia, the result of which would be regressively analyzed by the SAS 9.2 (windows version) software. Construct Logistic regressive model of major pathogenic factors of gout and hyperuricemia for the single factor of statistically significant (p<0.05) and analyze it latterly. Collect randomly partial study objects(under agreement) the peripheral venous blood 2ml, EDTA anticoagulation, saved at 4℃and extract the DNA. PCR-SSP and PCR-RFLP were used to analysied the mutation frequency and form of the hOAT1 gene possibly related to the gout and hyperuricemia.Result: Through single factor Logistic regressive analysis to obtain 50 items of statistically significant(p<0.05) factors, among which there are 14 items of dietary habits related risk factors of gout and hyperuricemia include intake rice and rice products as staple food, long term drinking of milk and milk product, long term intake of nuts, long term intake of marine fish, long term intake of animal innards, long term intake of meat broth, long term intake of Deli, long term intake of fermentation preparations, long term intake of fried food, long term intake of occasionally intake of asparagus, long term intake of pickles, long term intake of oysters, long term intake of hot-pot, long term intake of barbecue; 5 items of dietary habits related protective factors of gout and hyperuricemia include often intake of coarse food, often intake of legume and its products, often intake of agaric, often intake of sauerkraut and often intake of laminaria; 10 items of living habits related risk factors include often drinking of alcohol, often stay of cigarette smoking environment, often intake of carbonated drink, often intake of milk beverage, often feel tired, often psychentonia, often drink tea, often drink coffee, often drink water less than 1,000ml every; 5 items of living habits related protective factors include often running excise, time disciplined in work and rest, go to bed before 10 at night, feeding on time and often intake breakfast; and other 16 risk factors include winter temperature below 18℃in working environment, winter temperature below 18℃inside room, often touch harmful substance, often use mobile phone, often use electromagnetic oven and microwave oven, having hypertension, hyperlipidemia, fatty liver, renal calculi, cholelithiasis, CHD, atherosclerosis, joints injury, operation history, often intake of thiazine diuretics and asprin drugs.Eight risk factors of gout and hyperuricemia include often intake of fermentation preparations, often intake of fried food, occasionally intake of asparagus, often intake of crab, often intake of oyster and barbecue, and one protect factor include often intake of coarse food were screened by multi-factor Logistic regressive analysis on food factor. Five risk factors of gout and hyperuricemia include often drink alcohol, often stay in cigarette smoking environment, often feel tired, often drink coffee and intake water less than 1000 ml a day were screened by multi-factor logistic regressive analysis on living factor.Eight risk factors of gout and hyperuricemia include winter temperature below 18℃in working environment, winter temperature below 18℃inside room, often use mobile phone, often use electromagnetic oven and microwave oven, having fatty liver, renal calculi, cholelithiasis, often intake of thiazine diuretics and asprin drugs were screened by multi-factor logistic regressive analysis on other factor.Nine risk factors of gout and hyperuricemia include intake rice and rice products as staple food, intake of fermentation preparations, often intake of fried food, occasionally intake of asparagus, often intake of crab, often intake of hot-pot, often stay in cigarette smoking environment, often feel tired, often drink coffee and intake water less than 1,000 mL a day were screened by multi-factor Logistic regressive analysis on food factor combine living factor.The risk factors of gout and hyperuricemia include often intake of fermentation preparations, occasionally intake of asparagus, winter temperature below 18℃inside room, having fatty liver, renal calculi, CHD, joints injury, often intake of thiazine diuretics and asprin drugs were screened by multi-factor Logistic regressive analysis on all investigated survey factors.Through Alu-1 Enzyme digestion and Sequencing after running PCR amplification for hOAT1 gene Rs10897312 point, contrast Case Group and Control Group, genotype contrast GG genotype, AA genotype difference possess statistically significant P=0.0010 (calculate exact probability by Fisher precise algorithm), yet GA genotype has no statistically significant P=0.0579; allele contrast G, the difference is of statistically significant P=0.0025.Conclusion: The major risk factors related gout and hyperuricemia include often intake of fermentation products, occasionally intake of asparagus, winter temperature below 18℃inside room, having fatty liver, renal calculi, cholelithiasis, CHD, joints injury, operation history, often intake of thiazine diuretics and asprin drugs; The major protect factors related gout and hyperuricemia include often intake of sauerkraut, conjecture the dependence of the hOAT1 gene Rs10897312 SNP point and the morbidity gout and hyperuricemia. |
PDF Full Text Request