Higher Dietary Inflammatory Index and Increased Mortality Rate of Adults With Hyperuricemia: Findings From the National Health and Nutritional Examination Survey (2001–2018)

Abstract

ObjectiveThis study aimed to assess the association between Dietary Inflammatory Index (DII) score and death among adults with hyperuricemia.MethodsWe collected data from the 2001 to 2018 cohorts of the National Health and Nutritional Examination Survey. Death information was obtained based on death certificate records from the National Death Index through December 31, 2019. The associations between DII score and all‐cause, cardiovascular disease (CVD), and cancer death were investigated by using Cox proportional hazards regression models.ResultsWe enrolled 7,786 participants with hyperuricemia in this study. The DII score ranged from −4.42 to 4.61. Higher DII score was significantly associated with higher levels of body mass index, glycohemoglobin, glucose, low‐density lipoprotein–cholesterol, and C‐reactive protein (all P < 0.05). During 67,851 person‐years of follow‐up, deaths of 1,456 participants were identified, including 532 CVD deaths and 246 cancer deaths. After adjusting for potential variables, significant higher risk of all‐cause (hazard ratio [HR] 1.18, 95% confidence interval [95% CI] 1.03–1.36, P = 0.01) and CVD (HR 1.30, 95% CI 1.03–1.63, P = 0.02) death was observed for individuals with higher DII scores. Considering the DII score as a continuous variable, the risk of all‐cause and CVD death increases 5% (HR 1.05, 95% CI 1.01–1.08) and 8% (HR 1.08, 95% CI 1.02–1.15) with each one‐unit increment in DII score, respectively. Subgroup analysis indicated that the association between DII score and all‐cause death among participants with hyperuricemia was more significant in males.ConclusionDII score is found to be positively associated with all‐cause and CVD death of adults with hyperuricemia. Controlling the intake of proinflammatory food might be a potential strategy to reduce the mortality rate.