Relationship between coffee consumption and serum uric acid level in the general Korean population: A nationwide cross-sectional study

Abstract

Objective Coffee is one of the world's most consumed beverages, and its consumption is increasing. Serum uric acid levels are affected by dietary factors, and increased levels can cause a variety of diseases, including gout. This study aimed to investigate the relationship between coffee consumption and serum uric acid levels in the general Korean population.

Methods A nationwide cross-sectional study was conducted using data from the Korean National Health and Nutrition Examination Survey in 2016. A total of 3005 participants who checked serum uric acid levels and a completed coffee consumption survey were included (1146 men and 1859 women). The amount of coffee consumption was examined via self-reporting and categorized as none, <1 cup, 1-2 cups, 2-5 cups, and ≥5 cups of coffee consumed daily.

Results The mean serum uric acid level of the men was 5.91 ± 1.24 mg/dL and that of women was 4.29 ± 0.97 mg/dL. In the multiple linear regression analysis, there were no significant differences in the serum uric acid levels between the non-coffee-drinking group and the coffee-drinking group (<1 cup, 1-2 cups, 2-5 cups, and ≥5 cups of coffee) in both men and women (P = .569, .258, .466, and .751, respectively, in men; .185, .520, .116, and .302, respectively, in women).

Conclusions There was no significant relationship between coffee consumption and serum uric acid levels in the general Korean population.