Xuemei Cheng
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Xuemei Cheng has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
- Guangyan Cheng
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
1 shared publication - Lei Liu
Shandong Center for Disease Control and Prevention, Jinan 250014, China
1 shared publication - Lianlong Yu
Shandong Center for Disease Control and Prevention
1 shared publication - Xin Guo
Department of Nutrition and Food Hygiene, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
1 shared publication - Zhenchuang Tang
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs
1 shared publication - Zhongting Lu
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
1 shared publication
Latest Publications
- Open Access
Effect of the Intake of Solid Block Dairy Products Like Cheese on Serum Uric Acid in Children: A Preliminary Mechanistic Investigation
Objective: This study aimed to investigate the relationship between the intake of solid block dairy products like cheese and serum uric acid levels, along with its potential physiological mechanisms. Methods: Data for our study were obtained from the Chinese Children and Lactating Women Nutrition and Health Surveillance. Generalized linear models and restricted cubic splines were employed to analyze the relationship between the intake of solid block dairy products like cheese and serum uric acid levels. Two-sample Mendelian randomization (TSMR) analysis was conducted to infer causality, based on a large sample size and robust methodology. Gene Ontology (GO) enrichment analysis was also performed to identify potential biological pathways. Results: Among all types of dairy products, a significant negative association with serum uric acid levels was observed only for the intake of solid block dairy products like cheese, regardless of covariate adjustment (β = −0.182, p < 0.001). TSMR results supported a negative causal relationship between cheese intake and serum uric acid levels (β = −0.103, 95% CI: −0.149 to −0.057; p = 0.002). The JAK-STAT signaling pathway and autophagy regulation were identified as potential physiological mechanisms underlying this relationship. Conclusions: The intake of solid block dairy products like cheese was found to result in decreased levels of serum uric acid, with potential mechanisms involving the JAK-STAT signaling pathway and the regulation of autophagy.
Open AccessEffect of the Intake of Solid Block Dairy Products Like Cheese on Serum Uric Acid in Children: A Preliminary Mechanistic Investigation
Objective: This study aimed to investigate the relationship between the intake of solid block dairy products like cheese and serum uric acid levels, along with its potential physiological mechanisms. Methods: Data for our study were obtained from the Chinese Children and Lactating Women Nutrition and Health Surveillance. Generalized linear models and restricted cubic splines were employed to analyze the relationship between the intake of solid block dairy products like cheese and serum uric acid levels. Two-sample Mendelian randomization (TSMR) analysis was conducted to infer causality, based on a large sample size and robust methodology. Gene Ontology (GO) enrichment analysis was also performed to identify potential biological pathways. Results: Among all types of dairy products, a significant negative association with serum uric acid levels was observed only for the intake of solid block dairy products like cheese, regardless of covariate adjustment (β = −0.182, p < 0.001). TSMR results supported a negative causal relationship between cheese intake and serum uric acid levels (β = −0.103, 95% CI: −0.149 to −0.057; p = 0.002). The JAK-STAT signaling pathway and autophagy regulation were identified as potential physiological mechanisms underlying this relationship. Conclusions: The intake of solid block dairy products like cheese was found to result in decreased levels of serum uric acid, with potential mechanisms involving the JAK-STAT signaling pathway and the regulation of autophagy.