Relationship between coffee consumption and serum uric acid level in the general Korean population: A nationwide cross-sectional study

Jae Hyun Jung, Hongdeok Seok, Sung Jae Choi, Cholhee Kim, Cho Hee Bang, Gwan Gyu Song

Research output: Contribution to journalArticle

Abstract

Objective: Coffee is one of the world's most consumed beverages, and its consumption is increasing. Serum uric acid levels are affected by dietary factors, and increased levels can cause a variety of diseases, including gout. This study aimed to investigate the relationship between coffee consumption and serum uric acid levels in the general Korean population. Methods: A nationwide cross-sectional study was conducted using data from the Korean National Health and Nutrition Examination Survey in 2016. A total of 3005 participants who checked serum uric acid levels and a completed coffee consumption survey were included (1146 men and 1859 women). The amount of coffee consumption was examined via self-reporting and categorized as none, <1 cup, 1-2 cups, 2-5 cups, and ≥5 cups of coffee consumed daily. Results: The mean serum uric acid level of the men was 5.91 ± 1.24 mg/dL and that of women was 4.29 ± 0.97 mg/dL. In the multiple linear regression analysis, there were no significant differences in the serum uric acid levels between the non-coffee-drinking group and the coffee-drinking group (<1 cup, 1-2 cups, 2-5 cups, and ≥5 cups of coffee) in both men and women (P =.569,.258,.466, and.751, respectively, in men;.185,.520,.116, and.302, respectively, in women). Conclusions: There was no significant relationship between coffee consumption and serum uric acid levels in the general Korean population.

Original languageEnglish
JournalInternational journal of rheumatic diseases
DOIs
Publication statusAccepted/In press - 2019 Jan 1

Keywords

  • coffee
  • cross-sectional
  • Korea
  • relationship
  • uric acid

ASJC Scopus subject areas

  • Rheumatology

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