Table 4.
The geometric mean of serum urate in μmol/L (95% confidence interval) by smoking status consumption in the Singapore Chinese Health Study
| N | Serum urate (95% CI) | ||
|---|---|---|---|
| Model 1* | Model 2** | ||
| All | |||
|
| |||
| Never smokers | 351 | 339.4 (325.3–354.1) | 340.5 (326.4–355.3) |
| Former smokers | 57 | 326.2 (303.9–350.1) | 328.3 (305.7–352.4) |
| Current smokers | 78 | 323.6 (304.0–344.4) | 323.8 (303.8–345.1) |
| P-value (Trend) | 0.12 | 0.10 | |
|
| |||
| Men | |||
|
| |||
| Never smokers | 95 | 372.7 (352.4–394.2) | 373.7 (353.1–395.4) |
| Former smokers | 55 | 353.5 (330.3–378.3) | 353.7 (329.9–379.1) |
| Current smokers | 66 | 346.3 (325.9–368.0) | 347.2 (325.9–369.8) |
| P-value (Trend) | 0.03 | 0.04 | |
|
| |||
| Lean men (BMI<25 kg/m2) | |||
|
| |||
| Never smokers | 75 | 371.1 (347.9–395.9) | 373.6 (349.7–399.0) |
| Former smokers | 41 | 357.7 (329.7–388.0) | 354.8 (326.3–385.8) |
| Current smokers | 58 | 339.2 (317.4–362.6) | 342.8 (319.9–367.4) |
| P-value (Trend) | 0.02 | 0.03 | |
|
| |||
| Overweight men (BMI ≥25 kg/m2) | |||
|
| |||
| Never smokers | 20 | 393.7 (337.0–459.8) | 387.8 (328.1–458.3) |
| Former smokers | 14 | 353.0 (293.4–424.7) | 375.5 (304.9–462.3) |
| Current smokers | 8 | 380.9 (301.5–481.2) | 387.5 (299.7–501.0) |
| P-value (Trend) | 0.46 | 0.90 | |
|
| |||
| Women | |||
|
| |||
| Never smokers | 256 | 297.7 (273.4–324.2) | 300.8 (275.5–328.3) |
| Former smokers | 2 | 325.9 (236.8–448.4) | 329.8 (238.6–456.0) |
| Current smokers | 12 | 307.8 (264.3–358.4) | 306.8 (262.3–358.8) |
| P-value (Trend) | 0.55 | 0.70 | |
Model adjusted for age at blood taking (years), dialect (Hokkien/Cantonese), educational level (none, primary, secondary or higher), alcohol consumption (none, monthly, weekly, daily), self-reported history of hypertension, diabetes, coronary heart disease and stroke, body mass index (kg/m2) (except in the analysis of lean and overweight men)
Model 2**: further adjusted for dietary intakes of red meat, poultry, fish and shellfish, dairy products, soy foods, non-soy legumes, fruits and vegetables (all in quartiles).