Table 4.

Lifestyle Characteristics And Dietary Habits Of The Participants By Serum Uric Acid Levels

	Total (n=1754)	Hyperuricemia (n=509)	Normouricemia (n=1245)	P-value
Active smoking (%)				0.092
Current	2.5	3.6	2.1
Former	7.9	6.6	8.5
Never	89.5	89.8	89.5
Passive smoking (%)				0.049*
Yes	27.3	30.5	25.8
No	72.7	69.5	74.2
Alcohol drinking (%)				<0.001***
Frequent	13.2	18.5	11.1
Occasional/never	86.8	81.5	88.9
Stay up late (%)				0.076
Yes	19.4	16.8	20.5
No	80.6	83.2	79.5
Snoring (%)				<0.001***
Yes	22.4	31.3	18.8
No	77.6	68.7	81.2
Regular noon break (%)				0.626
Yes	83.0	82.3	83.3
No	17.0	17.7	16.7
Drinking habits (%)				0.126
Tea	1.8	2.6	1.5
Coffee	1.4	0.8	1.7
Other	96.7	96.6	96.8
Regular diet (%)				0.342
Yes	94.7	93.9	95.0
No	5.3	6.1	5.0
Eating habits (%)				0.375
Half full	63.2	61.6	63.8
Full	36.8	38.4	36.2
Salt flavor preference (%)				0.516
Yes	13.6	14.5	13.3
No	86.4	85.5	86.7
Sweet flavor preference (%)				0.134
Yes	61.0	63.8	59.9
No	39.0	36.2	40.1
Fried flavor preference (%)				0.018*
Yes	2.7	4.2	2.1
No	97.3	95.8	97.9
Spicy flavor preference (%)				0.419
Yes	2.9	3.4	2.7
No	97.1	96.6	97.3
Meat consumption (%)				0.006**
Frequent	59.1	64.2	57.1
Occasional/never	40.9	35.8	42.9
Seafood consumption (%)				<0.001***
Frequent	60.0	69.0	56.3
Occasional/never	40.0	31.0	43.7
Vegetable consumption (%)				0.006**
Frequent	90.4	87.3	91.6
Occasional/never	9.6	12.7	8.4
Fruit consumption (%)				0.080
Frequent	39.3	36.1	40.6
Occasional/never	60.7	63.9	59.4

Notes: *P<0.05, **P<0.01, ***P<0.001.