18/08/2025
Too long, didn't read?
A robust study with over 110,000 participants, has shown that eating cooked oat meal (porridge) twice a week is associated with a lowered risk of gout!
The study focussed on enterolignans, primarily from grain sources.
Food as medicine 💚
Lignans (not to be confused with lignins found in wood and bark) are a group of polyphenolic compounds in plant-based foods, especially seeds (linseed/flaxseed and sesame seed are rich sources) and whole grains. Once ingested, lignans are converted by gut bacteria into enterolignans (enterodiol and enterolactone) that exert a variety of beneficial effects in the human body supporting hormonal balance, heart health and cancer prevention.
Now an epidemiological study has linked key dietary lignans, notably matairesinol and secoisolariciresinol, and lignan-rich whole grain foods, to a reduced risk of gout.
Researchers analysed data from two ongoing US prospective cohorts to assess whether the intake of dietary lignans and whole grain foods influences the risk for incident gout. Participants included 43,703 male health professionals and 78,977 female registered nurses (mean age, 49.4 to 54.1 years) who completed a validated food frequency questionnaire of about 130 food items.
The intake of four lignans (matairesinol, secoisolariciresinol, pinoresinol and lariciresinol) and five lignan-rich foods (dark breads, whole grain breakfast cereals, cooked oatmeal or oat bran, other cooked cereals, and added bran) was measured. A total of 2709 cases of incident gout were documented over 2,704,899 person-years of follow-up.
Higher intakes of matairesinol and secoisolariciresinol were each associated with a reduced risk for gout (adjusted hazard ratio [aHR], 0.78 for both; P = 0.002 for both). Eating at least one serving of whole-grain cold breakfast cereal daily was associated with a 38% lower risk for gout compared to eating less than one serving per month (aHR, 0.62; 95% CI, 0.53-0.73). Eating at least two servings per week of cooked oatmeal or oat bran (aHR, 0.78; 95% CI, 0.70-0.86) or added bran (aHR, 0.84; 95% CI, 0.74-0.95) lowered gout risk more than eating less than one serving per month.
One limitation was that flaxseeds (linseeds), the dominant source of secoisolariciresinol, were only included in the questionnaire later in the follow-up, so total secoisolariciresinol levels in the early years were likely to be underestimated. The influence of enterolignans, the key gut metabolites, was not investigated.
For more information see: https://www.medscape.com/viewarticle/dietary-lignans-and-whole-grain-foods-may-help-prevent-gout-2025a1000j6i?ecd=wnl_tp10_daily_250721_MSCPEDIT_etid7583307&uac=48709HJ&impID=7583307