Issue 14, 2024

Lower plasma linoleic acids as a risk factor for gout: an integrated analysis of population-based cohort and genetic data

Abstract

Background: Gout is a nutrition-related, highly prevalent inflammatory arthritis with undesirable effects on the quality of life. The relationships between circulating fatty acids (FAs) and gout remain poorly understood. Method: We included 268 174 participants with plasma FAs measured using nuclear magnetic resonance at the baseline (2006–2010) from the UK Biobank, of which 15 194 participants had repeated measures of FAs between 2012 and 2013. Cox proportional hazards models were used to assess the association of the baseline and longitudinal changes in relative levels of plasma FAs (% total FAs) with incident gout. Mendelian randomization (MR) analyses were conducted to assess the potential causality of the examined association. Results: Over a median follow-up of 12.8 years, 5160 incident cases of gout occurred. Baseline polyunsaturated fatty acids (PUFAs), n-6 PUFAs, and linoleic acids (LAs) were inversely associated with incident gout (all P-trend values < 0.0001). Baseline monounsaturated fatty acids (MUFAs), n-3 PUFAs, and docosahexaenoic acids (DHAs) were positively associated with incident gout (all P-trend values < 0.0001). Longitudinal increments of n-6 PUFAs and LAs were associated with a lower risk of subsequent gout, whereas an increment of n-3 PUFAs was associated with a higher risk. In two-sample MR analyses, genetically determined higher levels of PUFAs, n-6 PUFAs, and LAs were associated with a decreased risk of gout (all P values < 0.05). Conclusions: Our findings consistently indicate a causal relationship of elevated levels of n-6 PUFAs, especially LAs, with a reduced risk of gout.

Graphical abstract: Lower plasma linoleic acids as a risk factor for gout: an integrated analysis of population-based cohort and genetic data

Supplementary files

Article information

Article type
Paper
Submitted
01 Mar 2024
Accepted
12 Jun 2024
First published
27 Jun 2024

Food Funct., 2024,15, 7567-7576

Lower plasma linoleic acids as a risk factor for gout: an integrated analysis of population-based cohort and genetic data

H. Tao, Z. Liu, W. Jiang, M. Miao, J. Lyu, M. Zhao, J. Zhu, J. Chen, H. Du, Z. Li, Z. Zhu, J. Yang, L. Qin, W. Chen and G. Chen, Food Funct., 2024, 15, 7567 DOI: 10.1039/D4FO00987H

To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements