Dietary taste preferences and risk of prostatitis: a Mendelian randomization study
10.12483/j.issn.1009-8291.2026.01.006
- VernacularTitle:饮食口味偏好与前列腺炎风险：一项孟德尔随机化研究
- Author:
Jian CHEN
1
;
Peng WU
2
;
Yuhao YU
3
;
Zilong LIANG
4
;
Yan LIU
5
Author Information
1. Department of Urology, Xi'an No.9 Hospital, Xi'an 710054
2. Department of Urology, The First Affiliated Hospital of Air Force Military Medical University, Xi'an 710032
3. Department of Urology, Xi'an Daxing Hospital, Xi'an 710003
4. Department of Urology, Weinan Central Hospital, Weinan 714000
5. General Practice Department, Weinan Central Hospital, Weinan 714000, China
- Publication Type:Journal Article
- Keywords:
Mendelian randomization;
prostatitis;
dietary taste preference;
genome-wide association study
- From:
Journal of Modern Urology
2026;31(1):26-32
- CountryChina
- Language:Chinese
-
Abstract:
Objective To examine the potential causal associations between different dietary taste preferences and the risk of prostatitis, so as to provide reference for the primary prevention of this disease. Methods Summary-level genome-wide association study(GWAS)data on five taste preferences-sweet, sour, salty, bitter and spicy—were obtained from the GWAS, and GWAS data for prostatitis were sourced from the FinnGen database. The potential causal associations between the dietary taste preferences and risk of prostatitis were analyzed with MR. The inverse variance weighted(IVW)method served as the primary analytical approach. Heterogeneity was assessed using Cochran's Q test. Horizontal pleiotropy was evaluated via the MR-Egger intercept and Mendelian randomization pleiotropy residual sum and outlier(MR-PRESSO)tests. Leave-one-out analysis was performed to evaluate the influence of individual single nucleotide polymorphisms(SNPs)on the causal estimates. Results Preferences for sweet(OR=1.338, 95%CI:1.024-1.748, P=0.033)and salty(OR=1.356, 95%CI:1.092-1.684, P=0.006)tastes showed positive causal associations with the risk of prostatitis, whereas a preference for bitter taste was negatively associated(OR=0.638, 95%CI:0.416-0.978, P=0.039). No significant causal links were observed for sour or spicy taste preferences(P＞0.05). Sensitivity analyses and reverse MR analyses further supported the robustness of the findings.Conclusion Sweet and salty taste preferences may be potential dietary risk factors for prostatitis, while bitter taste preference could play a protective role. Further research is needed to elucidate these causal relationships, which may contribute to developing tailored dietary intervention strategies for prostatitis prevention.
