Table 4.

Associations between hyperuricemia¹ and high-purine content, plant-source food groups

	OR1	(95% CI)	P trend	OR2	(95% CI)	P trend
Purine Vegetable
Intake
Quintile 1	1.00		0.12	1.00		0.31
Quintile 2	1.02	0.80–1.30		1.00	0.78–1.27
Quintile 3	0.99	0.73–1.33		0.95	0.70–1.28
Quintile 4	1.16	0.93–1.45		1.11	0.89–1.40
Quintile 5	1.14	0.89–1.48		1.08	0.83–1.39
Total Soy Food
Intake
Quintile 1	1.00		0.17	1.00		0.07
Quintile 2	0.93	0.73–1.18		0.90	0.71–1.15
Quintile 3	0.73	0.57–0.93		0.70	0.55–0.89
Quintile 4	0.93	0.73–1.19		0.89	0.69–1.14
Quintile 5	0.82	0.63–1.05		0.77	0.59–0.99
Soy Bean Intake
Quintile 1	1.00		0.69	1.00		0.45
Quintile 2	1.00	0.79–1.27		0.99	0.45–1.26
Quintile 3	0.88	0.69–1.12		0.85	0.67–1.09
Quintile 4	0.99	0.78–1.26		0.96	0.76–1.22
Quintile 5	0.95	0.74–1.22		0.91	0.71–1.17
Soy Product Intake*
Quintile 1	1.00		0.08	1.00		0.03
Quintile 2	0.92	0.72–1.17		0.90	0.71–1.15
Quintile 3	0.87	0.69–1.11		0.84	0.66–1.06
Quintile 4	0.85	0.66–1.10		0.81	0.63–1.05
Quintile 5	0.80	0.62–1.03		0.76	0.59–0.99
Soy Milk Intake
Quintile 1	1.00		<0.01	1.00		<0.01
Quintile 2	0.81	0.53–1.22		0.82	0.54–1.24
Quintile 3	0.83	0.66–1.04		0.83	0.67–1.05
Quintile 4	0.80	0.66–0.96		0.78	0.65–0.94
Quintile 5	0.78	0.62–0.99		0.77	0.61–0.98

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

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

^*Bean curd/tofu, fried bean curd, vegetarian chicken, and bean curd cake.

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