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)

Table 3 ORs and corresponding 95% CIs for hyperuricemia by mushroom consumption (NHANES; 2007–2018; n = 5,778)^a

	Groups of mushroom consumption								P-trend
	Non-consumer		Middle			Highest
	pOR	95% CI	pOR	95% CI		pOR	95% CI
Men (n = 2,934)
Mushroom consumption (g/day); mean (SD)	0 (-)		4.3 (2.9)			27.2 (26.3)
No. of participants	2833		51			50
Prevalence of hyperuricemia; %	14.8		11.1			15.8
Model 1^b	1.00	Ref.	0.74	0.22	2.52	1.22	0.41	3.62	0.793
Model 2^c	1.00	Ref.	0.79	0.23	2.69	1.16	0.38	3.54	0.871
Model 3^d	1.00	Ref.	0.81	0.23	2.89	1.17	0.43	3.24	0.827
Women (n = 2,844)
Mushroom consumption (g/day); mean (SD)	0 (-)		4.7 (2.8)			23.0 (14.8)
No. of participants	2683		82			79
Prevalence of hyperuricemia; %	10.2		5.9			11.8
Model 1^b	1.00	Ref.	0.69	0.21	2.28	1.25	0.58	2.70	0.686
Model 2^c	1.00	Ref.	0.67	0.20	2.24	1.21	0.55	2.63	0.767
Model 3^d	1.00	Ref.	0.71	0.20	2.47	1.07	0.48	2.37	0.982

^aAnalysis by SAS survey procedure (surveylogistic)
^bAdjusted for age (years; continuous), ethnicity-race (Mexican American, other Hispanic, White Non-Hispanic, Black Non-Hispanic, other race), education (less than high school, high school, above high school), family PIR (≤ 1.30, > 1.30), BMI (kg/m²; < 24.9, 25.0–29.9, ≥ 30.0), disease history (hypertension, diabetes; yes or no for each), eGFR (mL/min/1.73m²; continuous)
^cAdjusted for Model 1 + smoking status (never, former, current), alcohol drinking (g/day; continuous), and total physical activity (METs-h/day; continuous)
^dAdjusted for Model 2 + consumption (continuous) of fish and shellfish (oz/day), meat (oz/day), vegetables (svg/day), and fruit (svg/day), and energy intake (kcal/d; continuous)

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