Associations between dietary iron intake from different sources and the risk of hyperuricemia among US adults: a cross-sectional study

  • Jinran Yu Department of Nutrition and Food Hygiene, School of Public Health, Qingdao University, Qingdao, China
  • Hongying Zheng Clinical Laboratory, The Affiliated Hospital of Qingdao University, Qingdao, China
  • Peipei Zhang Department of Nutrition and Food Hygiene, School of Public Health, Qingdao University, Qingdao, China
  • Lixia Zhang Department of Nutrition and Food Hygiene, School of Public Health, Qingdao University, Qingdao, China
  • Yongye Sun Department of Nutrition and Food Hygiene, School of Public Health, Qingdao University, Qingdao, China
Keywords: animal-derived iron, plant-derived iron, dietary intake, hyperuricemia, NHANES


Background: Currently available evidence on the association between dietary iron intake and hyperuricemia is limited and inconsistent.

Objective: This study aimed to examine the relationships between animal-derived dietary iron (ADDI) intake, plant-derived dietary iron (PDDI) intake, and the ratio PDDI:ADDI and hyperuricemia risk among US adults.

Design: Data from the National Health and Nutrition Examination Survey (NHANES) 2009–2014 were used. Iron intake from diet was assessed through two 24-h dietary recalls. Logistic regression models and restricted cubic spline models were used to investigate the associations between dietary iron intake from different sources and hyperuricemia risk.

Results: A total of 12,869 participants aged ≥20 years were enrolled in the study. After adjustment for multiple confounders, relative to the lowest quartile, the odds ratios (ORs) with 95% confidence intervals (CIs) of hyperuricemia for the highest quartile of ADDI intake, PDDI intake, and the PDDI:ADDI intake ratio were 1.11 (0.90–1.38), 0.69 (0.55–0.87), and 0.85 (0.67–1.07), respectively. Dose–response analysis revealed that the risk of hyperuricemia was negatively associated with PDDI intake in a linear manner.

Conclusion: PDDI intake was inversely associated with hyperuricemia in US adults.


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How to Cite
Yu J., Zheng H., Zhang P., Zhang L., & Sun Y. (2020). Associations between dietary iron intake from different sources and the risk of hyperuricemia among US adults: a cross-sectional study. Food & Nutrition Research, 64.
Original Articles