Long‐Term Lignan Intake, Whole Grain Foods, and the Risk of Gout: Results From Two Prospective Cohort Studies
Authors' conclusion
Higher intakes of matairesinol and secoisolariciresinol, as well as whole grain cold breakfast cereals, oatmeal, and added bran, were each significantly associated with lower gout risk.
Study context
- Population
- Health Professionals Follow-up Study and Nurses' Health Study participantsHPFS and NHS
- Participants
- 122,680 participants
- Exposure
- Higher vs lower dietary lignan intake and whole grain food intake
- Outcome
- Confirmed incident gout
Methodological detailstwo prospective cohorts, Cox models, food frequency questionnaire every two to four years
- Two prospective cohorts
- Cox models
- Food frequency questionnaire every two to four years
Main finding
As reported in the abstract
Incident gout by lignan intake
Higher intakes vs Lower intakesHazard ratio (95% CI)P value
Matairesinol; comparing extreme quintiles
0.78(0.69–0.90)
P = 0.002for trendSecoisolariciresinol; comparing extreme quintiles
0.78(0.68–0.89)
P = 0.002for trendObservational data: associations, not effects.
Further findings
Incident gout by whole grain food intake
| HR (95% CI) | ||
|---|---|---|
| Whole grain cold breakfast cereals ≥1 serving/day | 0.62 (0.53–0.73) | |
| Cooked oatmeal/oat bran ≥2 servings/week | 0.78 (0.70–0.86) | |
| Bran added to food ≥2 servings/week | 0.84 (0.74–0.95) | |
| 0.512Hazard ratio (log scale) |
- Dark breads and other cooked breakfast cereals not associated with gout
Original publication
Long‐Term Lignan Intake, Whole Grain Foods, and the Risk of Gout: Results From Two Prospective Cohort Studies. Arthritis Care Res (Hoboken). Published 10 August 2026. doi:10.
Composed by AI from the published abstract and checked against it. How Briefs are made →