探究多类酒摄入量与痛风发病风险的因果关系：一种孟德尔随机化双样本研究

Abstract： [Objective] Existing research results on the effect of alcohol consumption on the risk of gout show considerable variability and inconsistency. Therefore, we conducted a Mendelian randomization (MR) analysis to evaluate the causal relationship between different types of alcohol consumption and the risk of incident gout. [Methods] Instrumental variables were obtained from publicly available genome-wide association study datasets. Inverse variance weighting (IVW) was used for MR analysis. Leave-one-out sensitivity testing and MR Egger regression (MER) intercept were used to indirectly assess heterogeneity and pleiotropy. Weighted median (WMed), MER, simple mode (SM) and weighted mode (WM) were used as supplementary methods. [Results] MR analysis based on the IVW method revealed a significant positive causal association between "beer/cider" and "gout" (logOR 1.1865, 95% CI [0.0326, 2.3404], p = 0.04; a significant negative causal association between "white wine" and "gout" (logOR -0.8784, 95% CI [-1.6257, -0.1311], p = 0.02); a significant positive causal association between "fortified wine consumption" and "gout" (logOR 2. 0453, 95% CI [0.0967, 3.9940], p = 0.04); a significant negative causal relationship between "red wine" and "gout" (logOR -6.5141, 95% CI [-10.6785, -2.3496], p = 0.002); and a significant negative causal association between "alcohol" (considered as a whole category) and "gout" (logOR -1.4619, 95% CI [-2.8009, -0.1229], p = 0.03). "Liquor" showed a weak association and pleiotropy with "gout" and was not included in the analysis. [Conclusion] Based on the results of the analysis using the IVW model, beer/cider consumption may be a risk factor for incident gout; white wine and red wine consumption may reduce the incidence of gout, whereas fortified wine consumption may be a risk factor for gout. Total alcohol intake may reduce the risk of gout.