Association Between Dietary Legumes,Their Active Substances Intake And Hyperuricemia:a Cross-Sectional Study

Objective:This study is a cross-sectional study based on Northeast China Biobank.The purpose of this study was to explore the relationship between legumes,soy protein,soy isoflavones and hyperuricemia（HUA）,and to provide dietary guidance for the prevention and control of HUA.Methods:This cross-sectional study is based on the sub-project regional ethnic cohort of Northeast China Biobank carried out from September 2018 to December 2019.After screening according to predetermined inclusion and exclusion criteria,a total of 14,529participants were included.We used questionnaire surveys,physical examinations and blood index tests to collect general demographic information,dietary intake,personal living habits,history of disease,physical indicators,blood test results and so on.The part of dietary intake was obtained by using a semi-quantitative food frequency questionnaire.Subjects with uric acid>420μmol/L for male or>360μmol/L for female were determined as HUA and assigned to the HUA group.Student’s test,Chi-square test and non-parametric test were used to compare the characteristics between the two groups.We used multivariate logistic regression model to assess the adjusted Odds ratio（OR）and 95%confidence interval（CI）.In addition,subgroup analysis were performed by stratifying by sex,race,whether legumes were processed and type of isoflavones.We finally analyzed the interactions between legumes intake and gender and race,respectivelyResults:The prevalence of HUA in this study population was 15.7%,and the prevalence of male and female was 24.1%and 11.6%,respectively.Participants with HUA had higher intake of daily total energy intake,legumes,soy protein and soy isoflavones（P<0.05）.After adjusting for potential confounding factors,we found that legumes,soy protein,and soy isoflavones intake were not statistically associated with HUA.The results of the subgroup analysis suggested that intake of unprocessed legumes was positively associated with the prevalence of HUA(OR _{Q4 vs.Q1}=1.21,95%CI:1.03,1.41;per standard deviation g/d increment:OR=1.07,95%CI:1.01,1.13),but the intake of soy products is still not significantly related to HUA.There is no interaction between legumes intake and gender and race,respectively.Conclusion:There is no statistical correlation between the intake of legumes,soy protein,and soy isoflavones and HUA,but the intake of unprocessed beans was positively associated with the prevalence of HUA.This result provided a new basis for the dietary guidelines for HUA patients,but more cohort studies and randomized controlled trails are necessary to elucidate the causal relationship between legumes and HUA.