Table 2.

Analysis of risk factors on hyperuricemia using univariate logistic regression model

Variable	B	Standard Error (SE)	Wald χ2	P	Odds ratio (OR) (95% confidence interval [CI])
Female	−1.31	0.22	34.63	<0.001**	0.27 (0.18, 0.42)
Age	0.01	0.01	1.64	0.20*	1.01 (0.99, 1.03)
Han ethnicity	−0.14	0.31	0.20	0.66	0.87 (0.47, 1.61)
High education	−0.07	0.21	0.10	0.75	0.94 (0.62, 1.41)
Current smoker	0.32	0.26	1.44	0.13*	1.37 (0.82, 2.30)
Currently drinking alcohol	0.44	0.20	5.08	0.02**	1.56 (1.06, 2.29)
Body mass index (BMI)	0.26	0.03	66.99	<0.001**	1.29 (1.21, 1.37)
Systolic blood pressure (SBP)	0.04	0.01	41.54	<0.001**	1.04 (1.03, 1.06)
Diastolic blood pressure (DBP)	0.06	0.01	44.26	<0.001**	1.06 (1.04, 1.08)
Food frequencya
Cereals	−0.13	0.20	0.42	0.52	0.88 (0.59, 1.30)
Fruits	−0.02	0.16	0.01	0.92	0.99 (0.72, 1.35)
Vegetables	−0.32	0.25	1.67	0.20*	0.73 (0.45, 1.18)
Meat	−0.33	0.18	3.31	0.07*	0.72 (0.51, 1.03)
Seafood	0.02	0.18	0.01	0.94	1.02 (0.71, 1.45)
Eggs	−0.22	0.17	1.78	0.18*	0.80 (0.58, 1.11)
Dairy products	0.05	0.18	0.08	0.78	1.05 (0.74, 1.50)
Legumes	−0.15	0.18	0.70	0.40	0.86 (0.61, 1.22)
Plant oil	−0.26	0.20	1.66	0.20*	0.78 (0.53, 1.14)
Animal oil	−0.11	0.16	0.43	0.51	0.90 (0.66, 1.23)
Tea	−0.67	0.19	12.95	<0.001**	0.51 (0.36, 0.74)
Eating habitsb
Breakfast frequency	0.25	0.18	1.92	0.17*	1.28 (0.90, 1.82)
Midnight snack frequency	−0.01	0.16	0.004	0.95	0.99 (0.73, 1.34)
Meal time regularity	−0.14	0.23	0.35	0.55	0.87 (0.56, 1.37)
Dining out frequency	−0.43	0.18	0.06	0.81	0.96 (0.67, 1.36)
Snacking frequency	−0.21	0.18	1.41	0.24	0.81 (0.57, 1.15)
Cooking stylesc
Sugary	0.24	0.20	1.39	0.24	1.27 (0.85, 1.88)
Salty	0.28	0.17	2.87	0.09*	1.33 (0.96, 1.84)
Oily	0.16	0.22	0.54	0.46	1.18 (0.76, 1.83)

^a,cHigh versus low, reference = low.

^bRegular versus non-regular, reference = regular.

^*P < 0.2, ^** P < 0.05.