• Wei-Zheng Zhang, Qi Peng, Xiang-Sheng Cai, Gu-Li Jiang, Jie-Jing Huang, Lan-Lan Lu, Wen-Zhuo Feng, Pei-Yu Yan, and Jie-Ruo Gu.
• Faculty of Chinese Medicine, Macau University of Science and Technology, Macau, P.R. China.
• Medicine (Baltimore). 2025 Jan 31; 104 (5): e41399e41399.

AbstractThis study aimed to compare whether differences in lifestyle and dietary habits have an impact on hyperuricemia and to provide a reliable basis for the health management of citizens in our city. A total of 10,883 subjects who did not suffer from hyperuricemia, was anticipated in this study in 2018. After 2 years of follow-up, 7727 did not suffer from hyperuricemia and 3156 suffered from hyperuricemia. Dietary habits and lifestyle were collected by questionnaire. Multivariate logistic regression was used to identify the risk factors of hyperuricemia. For the analysis of the amount of change in uric acid (UA) before and after 2 years, t-tests and spearman correlation were used to explore the differences between the groups, and the trend effect of each variable on the amount of change in uric acid was analyzed by linear regression equations. The results showed that the prevalence of hyperuricemia varied by sex, high-fat food, smoked and fried food, milk and soy products, sugary drinks, sleep time, and the degree of smoking and drinking. Among them, infrequent consumption of milk and soy products, and short sleep time were risk factors for hyperuricemia, and men were more likely to have elevated uric acid levels after 2 years. It is recommended that people with hyperuricemia should actively limit their intake of fried foods, alcohol, and purine-rich foods, increase their intake of milk and soy foods, increase their sleep time, and seek to improve kidney and liver function.Copyright © 2025 the Author(s). Published by Wolters Kluwer Health, Inc.

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