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

Zhang, Tingjing; Rayamajhi, Sabina; Meng, Guang; Qing, Zhang; Liu, Li; Wang, Hongmei; Gu, Yeqing; Wang, Yawen; Zhang, Shunming; Wang, Xuena; Zhang, Juanjuan; Li, Huiping; Thapa, Amrish; Sun, Shaomei; Wang, Xing; Zhou, Ming; Jia, Qiyu; Song, Kun; Niu, Kaijun

doi:10.1039/d1fo00650a

Cited by 11 publications

(7 citation statements)

References 39 publications

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“…Another recent meta‐analysis of prospective studies found that mushroom consumption was associated with a lower risk of all‐cause mortality [54]. A very recent prospective cohort study of nearly 20 000 participants found for the first time that higher mushroom consumption was significantly associated with lower incidence of hyperuricemia, which may play an important role in the prevention of hypertension [55]. These findings provide more robust evidence about the potential health benefits of mushrooms.…”

Section: Ergothioneine Consumption and Health Outcomesmentioning

confidence: 98%

Health consequences of improving the content of ergothioneine in the food supply

et al. 2022

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Edited by Barry HalliwellErgothioneine (ERGO) is a potent antioxidant and anti-inflammatory amino acid that is highly bioavailable to humans from the diet. ERGO is now regarded by some as a 'longevity vitamin' that has the potential to mitigate some chronic diseases of ageing and thereby increase life expectancy when present in adequate amounts. However, only limited knowledge exists regarding ERGO content in the human diet. Since ERGO is produced primarily by fungi, mushrooms are known to be the leading dietary source, but ERGO is found in relatively low amounts throughout the food chain as a result of soilborne fungi or bacteria passing it on to plants through their roots. Some conventional agricultural practices that negatively impact soil fungi, such as excessive soil disturbance (ploughing), can significantly reduce ERGO content of food crops when compared to regenerative practices such as eliminating tillage of the soil (no-till). This has led us to the concept that ERGO may be a definitive connection between soil health and human health.

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Section: Ergothioneine Consumption and Health Outcomesmentioning

confidence: 98%

Health consequences of improving the content of ergothioneine in the food supply

et al. 2022

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“…38,39 These studies suggested that mitigation of the risk of MCI may be attributed to the composition of protective effects of various nutrients from mushrooms. Accumulating evidence also hinted that mushroom intake was associated with reduced risks of depression 40 and lipid dysfunction, 41,42 and the improvement in mental and metabolic health may delay the cognitive decline. 43,44…”

Section: Food and Function Papermentioning

confidence: 99%

The relationship between mushroom consumption and cognitive performance among middle-aged and older adults: a cross-sectional study

Zhou

et al. 2023

Food Funct.

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“…In the continuous NHANES 2007-2018, serum UA was measured on a Beckman Synchron LX20 using an automated colorimetric method, which had been validated against a uricase assay [33]. Based on a previous study, hyperuricemia was defined in this study as serum UA levels > 420 μmol/L in men and > 350 μmol/L in women [21].…”

Section: Ascertainment Of Hyperuricemiamentioning

confidence: 99%

“…A previous study using an animal model demonstrated that intervention with xanthine inhibitors extracted from oyster mushroom fruiting bodies reduced serum urate levels [20]. Additionally, a recent cohort study conducted in China showed that mushroom consumption was associated with a lower risk of incident hyperuricemia [21]. To the best of our knowledge, apart from the previously mentioned Chinese study, there are no other prospective studies with long-term follow-up based on communitybased populations that have explored the association between mushroom consumption and the risk of hyperuricemia.…”

Section: Introductionmentioning

confidence: 99%

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)

Ba,

Zhang,

Nishita

et al. 2023

Nutr J

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

Abstract: Background: Basic studies have found that xanthine oxidase inhibitor extracted from mushrooms has inhibitory effects on hyperuricemia. However, the association between mushroom consumption and hyperuricemia is unknown in humans. Objective:...

Cited by 11 publications

References 39 publications

Health consequences of improving the content of ergothioneine in the food supply

Health consequences of improving the content of ergothioneine in the food supply

The relationship between mushroom consumption and cognitive performance among middle-aged and older adults: a cross-sectional study

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)

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