Dietary patterns associated with hyperuricemia among the southeast coastal Chinese population
Greater adherence to a high-protein diet, along with fried food, sweets, and desserts, increases the risk of hyperuricemia, particularly in people under 60 years of age. Moderate consumption of an animal-based diet and significantly reducing the intake of sweets and fried foods may help prevent the risk of hyperuricemia.
Authors
- Ruimei Feng (ORCID: https://orcid.org/0000-0001-8020-2654)
- Wanxin Li (ORCID: https://orcid.org/0000-0003-2555-5099)
- Til Bahadur Basnet (ORCID: https://orcid.org/0000-0003-4638-4874)
- Jun Chen (ORCID: https://orcid.org/0000-0002-8021-7458)
- Xiao‐Ying Huang (ORCID: https://orcid.org/0000-0002-3514-216X)
- Haomin Yang (ORCID: https://orcid.org/0000-0002-2252-2606)
- Qingling Su (ORCID: https://orcid.org/0000-0003-3025-3407)
- Weimin Ye (ORCID: https://orcid.org/0000-0002-6859-4648)
- Shanshan Du (ORCID: https://orcid.org/0000-0002-0485-9029)
- Jiamin Gong (ORCID: https://orcid.org/0009-0001-1632-1242)
Institutions
- Fujian Medical University (CN)
- Shanxi Medical University (CN)
- Karolinska Institutet (SE)
- Vanderbilt University Medical Center (US)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-10-08
- DOI
- https://doi.org/10.3389/fnut.2025.1670666
- Primary Topic
- Gout, Hyperuricemia, Uric Acid
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Fujian Medical University