title: Inverse association between coffee drinking and serum uric acid concentrations in middle-aged Japanese males.
abstract: Consumption of caffeine-rich beverages, which have diuretic properties, may decrease serum uric acid concentrations. We examined cross-sectionally the relationship of coffee and green tea consumption to serum uric acid concentrations in 2240 male self-defence officials who received a pre-retirement health examination at four hospitals of the Self-Defence Forces between 1993 and 1994. The mean levels of coffee and green tea consumption were 2.3 and 3.1 cups/d respectively. There was a clear inverse relationship between coffee consumption and serum uric acid concentration. When adjusted for hospital only, those consuming less than one cup of coffee daily had a mean serum uric acid concentration of 60 mg/l, while that of those drinking five or more cups of coffee daily was 56 mg/l (P < 0.0001). No such relationship was observed for green tea, another major dietary source of caffeine in Japan. The relationship between coffee consumption and serum uric acid concentration was independent of age, rank in the Self-Defence Forces, BMI, systolic blood pressure, serum creatinine, serum total cholesterol and serum HDL-cholesterol concentrations, smoking status, alcohol use, beer consumption and intake of dairy products. These findings suggest that coffee drinking may be associated with lower concentrations of serum uric acid, and further studies are needed to confirm the association.
authors.affiliation: Department of Public Health, Faculty of Medicine, Kyushu University, Fukuoka, Japan. chikako@phealth.med.kyushu-u.ac.jp
authors.forename: C
authors.initials: C
authors.lastname: Kiyohara
authors.forename: S
authors.initials: S
authors.lastname: Kono
authors.forename: S
authors.initials: S
authors.lastname: Honjo
authors.forename: I
authors.initials: I
authors.lastname: Todoroki
authors.forename: Y
authors.initials: Y
authors.lastname: Sakurai
authors.forename: M
authors.initials: M
authors.lastname: Nishiwaki
authors.forename: H
authors.initials: H
authors.lastname: Hamada
authors.forename: H
authors.initials: H
authors.lastname: Nishikawa
authors.forename: H
authors.initials: H
authors.lastname: Koga
authors.forename: S
authors.initials: S
authors.lastname: Ogawa
authors.forename: K
authors.initials: K
authors.lastname: Nakagawa
mesh_terms: D000428:Alcohol Drinking; D000704:Analysis of Variance; D001786:Blood Glucose / Q000187:drug effects; D002110:Caffeine / Q000494:pharmacology; D003069:Coffee; D003430:Cross-Sectional Studies; D003611:Dairy Products; D004231:Diuresis / Q000502:physiology*; D006801:Humans; D007564:Japan; D008297:Male; D008875:Middle Aged; D013662:Tea; D014527:Uric Acid / Q000097:blood*
chemical_list: D001786:Blood Glucose; D003069:Coffee; D013662:Tea; D014527:Uric Acid; D002110:Caffeine