Table 3.

Associations between hyperuricemia and high-purine content, animal-source food groups

	Median (g/day)	OR1	(95% CI)	P trend	OR2	(95% CI)	P trend
Total Meat Intake
Quintile 1	30.5	1.00		0.20	1.00		0.65
Quintile 2	52.8	1.08	0.85–1.38		1.07	0.84–1.37
Quintile 3	74.9	1.14	0.89–1.46		1.11	0.86–1.42
Quintile 4	104.2	1.17	0.91–1.50		1.10	0.85–1.43
Quintile 5	162.9	1.17	0.89–1.54		1.04	0.78–1.40
Red Meat Intake
Quintile 1	21.8	1.00		0.09	1.00		0.33
Quintile 2	42.3	0.97	0.76–1.24		0.96	0.75–1.23
Quintile 3	60.1	1.23	0.97–1.57		1.21	0.95–1.54
Quintile 4	84.0	1.00	0.78–1.29		0.96	0.74–1.24
Quintile 5	132.0	1.29	0.99–1.69		1.19	0.89–1.58
Poultry Intake
Quintile 1	0.91	1.00		0.76	1.00		0.80
Quintile 2	5.5	1.00	0.79–1.28		1.01	0.79–1.28
Quintile 3	10.9	0.98	0.77–1.25		0.97	0.76–1.24
Quintile 4	20.7	1.04	0.82–1.33		1.01	0.79–1.29
Quintile 5	41.6	1.02	0.79–1.31		0.96	0.74–1.24
Total Seafood Intake
Quintile 1	10.9	1.00		0.01	1.00		0.05
Quintile 2	26.0	1.49	1.16–1.91		1.47	1.15–1.89
Quintile 3	41.0	1.35	1.05–1.73		1.32	1.03–1.70
Quintile 4	63.0	1.34	1.04–1.73		1.30	1.01–1.68
Quintile 5	117.5	1.56	1.20–2.02		1.46	1.11–1.92
Fish Intake
Quintile 1	6.7	1.00		0.05	1.00		0.17
Quintile 2	17.9	1.16	0.91–1.49		1.16	0.90–1.48
Quintile 3	30.1	1.18	0.92–1.51		1.16	0.90–1.48
Quintile 4	48.2	1.21	0.94–1.55		1.18	0.92–1.51
Quintile 5	95.4	1.31	1.02–1.70		1.23	0.94–1.60
Shellfish Intake
Quintile 1	0.80	1.00		0.02	1.00		0.05
Quintile 2	4.2	0.95	0.74–1.22		0.94	0.74–1.21
Quintile 3	8.3	1.22	0.96–1.56		1.21	0.95–1.54
Quintile 4	14.4	1.29	1.01–1.64		1.25	0.98–1.60
Quintile 5	32.8	1.21	0.94–1.57		1.14	0.87–1.49

OR1: Adjusted for age, kcal/day, WHR, BMI, physical activity, alcohol consumption, smoking, education level, income level, occupation, pre-exiting CVD, hypertension, and use of anti-hypertensive medication.

OR2: Adjusted as above, plus additional adjustment for plant protein intake.

¹Hyperuricemia was defined as uric acid level of >7 mg/dl.