Lignan-Rich Whole Grains Linked to Lower Gout Risk in Large Cohort Study
A prospective analysis from two large US cohort studies has identified specific dietary lignans and whole grain foods associated with a reduced risk of incident gout. The findings provide new insight into the role of diet—particularly plant-based components and gut microbiota—in gout pathogenesis.
Researchers analyzed dietary and health data from 122,680 participants in the Health Professionals Follow-up Study and Nurses’ Health Study. Using food frequency questionnaires collected every 2 to 4 years, the study evaluated intake of dietary lignans and whole grain foods in relation to confirmed gout diagnoses.
Higher intakes of the lignans matairesinol and secoisolariciresinol were significantly associated with reduced gout risk. Compared with the lowest quintile, participants in the highest quintile of intake had a 22% lower risk of developing gout (HR 0.78, 95% CI 0.69–0.90 for matairesinol; HR 0.78, 95% CI 0.68–0.89 for secoisolariciresinol; both P trend = 0.002). In contrast, pinoresinol and lariciresinol were not associated with gout.
The analysis also found inverse associations between gout and specific whole grain foods rich in lignans. Daily intake of whole grain cold breakfast cereals was associated with a 38% lower risk (HR 0.62, 95% CI 0.53–0.73), while consuming cooked oatmeal or oat bran at least twice per week yielded a 22% lower risk (HR 0.78, 95% CI 0.70–0.86). Similarly, bran added to food at least twice per week was associated with reduced risk (HR 0.84, 95% CI 0.74–0.95). Other cereals and dark breads showed no significant associations.
“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,” the authors concluded. The results support plant-based dietary patterns and highlight a potential role for the gut microbiome in modulating gout risk.
Reference
Rai SK, Hu Y, Ding M, et al. Long-term lignan intake, whole grain foods, and the risk of gout: results from two prospective cohort studies. Arthritis Care Res (Hoboken). Published online July 7, 2025. doi:10.1002/acr.25596
