Mushrooms and Their Role in Reducing Hyperuricemia Risk in Men
Mushrooms: A Potential Ally Against Hyperuricemia
Emerging research has begun to uncover the potential health benefits of mushroom consumption, particularly in relation to hyperuricemia, a condition marked by high levels of uric acid in the blood. This study aims to deepen our understanding of this relationship, especially among middle-aged and older individuals.
Insights from International Data
The study analyzed data from two significant sources: the NHANES in the U.S. and the NILS-LSA in Japan. It found that while mushroom consumption didn't significantly affect hyperuricemia risk in the American participants, Japanese men under 65 showed a notable decrease in risk with higher mushroom intake. This variance highlights the complexity of dietary impacts on health and the influence of demographic and lifestyle factors.
Implications for Men's Health and Diet
Conclusively, the study suggests that mushrooms may be beneficial for reducing the risk of hyperuricemia, at least in certain populations. This finding opens up new avenues for dietary recommendations and preventive strategies against hyperuricemia, especially in men.
Article Information
Mushroom consumption and hyperuricemia: results from the National Institute for Longevity Sciences-Longitudinal Study of Aging and the National Health and Nutrition Examination Survey (2007-2018)
Nutrition Journal. Djibril M Ba et al.
Abstract
Background: Prior study reported that mushroom consumption was associated with a lower incidence of hyperuricemia, but there is limited evidence on this association. We conducted a collaborative study to investigate the association between mushroom intake and hyperuricemia in middle-aged and older populations.
Methods: We used data from the National Health and Nutrition Examination Survey (NHANES) in the U.S. (2007-2018) and the National Institute for Longevity Sciences-Longitudinal Study of Aging (NILS-LSA) in Japan (1997-2012). Consumption of mushroom (g/day) were measured by one- or two-day dietary recall in NHANES and by 3-day dietary records in the NILS-LSA. Hyperuricemia was defined using uric acid levels as > 420 μmol/L and > 350 μmol/L in NHANES for men and women, respectively; in the NILS-LSA, serum uric acid was repeatedly measured at baseline and follow-up surveys. Hyperuricemia was defined as uric acid levels > 416.4 μmol/L for men and ≥ 356.9 μmol/L for women. Logistic regression models in NHANES (cross-sectionally) and Generalized Estimation Equations in NILS-LSA (longitudinally) were performed.
Results: A total of 5,778 NHANES participants (mean (SD) age: 53.2 (9.6) years) and 1,738 NILS-LSA (mean (SD) age: 53.5 (11.2) years) were included. Mushrooms were consumed by 5.7% of participants in NHANES and 81.2% in NILS-LSA. We did not observe a significant association between mushroom intakes and hyperuricemia in the NHANES men and women. However, in the NILS-LSA, compared to non-consumers, a higher mushroom intake was associated with a lower risk of incident hyperuricemia in men under 65 years old. The adjusted odds ratio (95% CI) for non-consumers, participants with middle, and the highest consumption of mushrooms were 1.00 (Ref.), 0.77 (0.44, 1.36), and 0.55 (0.31, 0.99), respectively (P-trend = 0.036). No association was found in women in NILS-LSA.
Conclusions: Mushroom consumption was associated with a lower risk of incident hyperuricemia in Japanese men.
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