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Edible mushroom consumption and incident hyperuricemia: results from the TCLSIH cohort study

Generous consumption of mushrooms may reduce an individual's chances of having hyperuricemia.

High circulating levels of uric acid (hyperuricemia) is a strong risk factor for gout. This study looked at the effect of mushroom intake on plasma concentrations of uric acid. Researchers followed 19,830 Chinese men and women for an average of 4.2 years, monitoring their diets and blood levels of uric acid.

Researchers found out that mushroom eaters had less tendency to develop hyperuricemia. "This population-based prospective cohort study has firstly demonstrated that higher mushroom consumption is significantly associated with lower incidence of hyperuricemia among general adults," the authors concluded.

Research Summary Information

  • 2021
  • Tingjing Zhang, Sabina Rayamajhi, Ge Meng, Qing Zhang, Li Liu, Hongmei Wu, Yeqing Gu, Yawen Wang, Shunming Zhang, Xuena Wang, Juanjuan Zhang, Huiping Li, Amrish Thapa, Shaomei Sun, Xing Wang, Ming Zhou, Qiyu Jia, Kun Song, Kaijun Niu
  • Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China. nkj0809@gmail.com. Department of Toxicology and Sanitary Chemistry, School of Public Health, Tianjin Medical University, Tianjin, China. Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China. Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin, China. Tianjin Key Laboratory of Environment, Nutrition and Public Health, Tianjin, China. Center for International Collaborative Research on Environment, Nutrition and Public Health, Tianjin, China.
  • No, Free full text of study was not found.
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