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Table 4 Mediation analysis of the relationship between spicy food flavor or intake frequency and hyperuricemia by BMI

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

Mediation analysis

Parameter estimate (95% CI)

OR (95% CI)

Parameter estimate (95% CI)

OR (95% CI)

Total effect

0.0598 (0.0136, 0.1060)

1.062 (1.014, 1.112)

0.0175 (0.0048, 0.0301)

1.018 (1.005, 1.030)

Direct effect path c’

0.0255 (−0.0222, 0.0731)

1.026 (0.978, 1.076)

0.0120 (−0.0010, 0.0250)

1.012 (0.998, 1.025)

Path a

0.2191 (0.1685, 0.2696)

1.245 (1.184, 1.309)

0.0356 (0.0221, 0.0491)

1.036 (1.022, 1.050)

Path b

0.1560 (0.1454, 0.1667)

1.169 (1.156, 1.181)

0.1560 (0.1454, 0.1667)

1.169 (1.156, 1.181)

Indirect effect path ab

0.0342 (0.0266, 0.0426)

1.035 (1.027, 1.044)

0.0055 (0.0035, 0.0079)

1.006 (1.004, 1.008)

  1. Adjusted for age, gender, education level, marital status, smoking and drinking status, physical activity, dietary pattern, total energy intake, serum creatinine, T2DM, hypertension and dyslipidemia status
  2. Path c’ indicates the path from spicy food flavor or intake frequency to hyperuricemia (Outcome) when controlled for BMI (Mediator). Path a indicates the path from spicy food flavor or intake frequency to BMI (Mediator), Path b indicates the path from BMI (mediator) to hyperuricemia (Outcome). Path ab coefficients represent 5000 bootstrapped samples and bias-corrected 95% CIs
  3. BMI Body mass index, OR Odd ratio, CI Confidence interval, T2DM Type 2 diabetes mellitus