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Table 3 The association (β coefficients and 95% CI) of spicy food flavor or intake frequency with BMI and serum urate level

From: Mediation effect of body mass index on the association between spicy food intake and hyperuricemia in rural Chinese adults: the Henan rural cohort study

 

Spicy food flavor

Spicy food intake frequency

No (n = 16,282)

Mild

(n = 14,889)

Middle

(n = 5326)

Heavy

(n = 1530)

Never

(n = 12,361)

1-2d/week

(n = 3268)

3-5d/week

(n = 3246)

6-7d/week

(n = 10,026)

BMI (kg/m 2)

 Model 1

Reference

0.30 (0.22, 0.38)

0.56 (0.45, 0.67)

0.51 (0.33, 0.70)

Reference

0.44 (0.30, 0.57)

0.26 (0.13, 0.40)

0.28 (0.19, 0.38)

 Model 2

Reference

0.29 (0.20, 0.38)

0.50 (0.37, 0.63)

0.49 (0.28, 0.70)

Reference

0.39 (0.26, 0.53)

0.26 (0.12, 0.40)

0.27 (0.17 0.36)

Serum urate level (μmol/L)

 Model 1

Reference

5.32 (3.55, 7.08)

8.24 (5.78, 10.70)

19.13 (14.96, 23.30)

Reference

8.35 (5.24, 11.46)

12.79 (9.67, 15.91)

8.67 (6.54, 10.79)

 Model 3

Reference

5.27 (3.47, 7.08)

4.62 (2.08, 7.17)

10.78 (6.70, 14.86)

Reference

5.29 (2.59, 7.99)

4.40 (1.69, 7.12)

5.80 (3.91, 7.68)

  1. Model 1: unadjusted
  2. Model 2: adjusted for age, gender, education level, marital status, smoking and drinking status, physical activity, dietary pattern, total energy intake
  3. Model 3: adjusted for age, gender, education level, marital status, smoking and drinking status, physical activity, dietary pattern, total energy intake, serum creatinine