The Association of Food Groups and Consumption Time with Hyperuricemia: The U.S. National Health and Nutrition Examination Survey, 2005–2018

Hyperuricemia (HUA) is associated with a wide range of diseases and increases the public health burden on society as a whole. In addition to genetic variation, diet plays a crucial role in the prevention and treatment of HUA as an important modifiable behavior. The purpose of this study is to investigate whether food groups and consumption time are associated with HUA. A total of 41,230 participants from the National Health and Nutrition Examination Survey between 2005 and 2018 were included in the study. All meals, including breakfast, lunch, and dinner, were obtained according to their corresponding Food Patterns Equivalents Database dietary data. The binary logistic regression model was used to analyze the relationship between food groups, food consumption time and HUA. We found that the intake of fruit (mixed in various forms) (OR = 0.942, 95% CI: 0.909–0.976) or freshly squeezed juices (OR = 0.915, 95% CI: 0.859–0.975), milk (OR = 0.839, 95% CI: 0.808–0.872), and eggs (OR = 0.881, 95% CI: 0.839–0.924), poultry (OR = 1.055, 95% CI: 1.033–1.077) and seafood high in n-3 fatty acids (OR = 1.068, 95% CI: 0.1.018–1.120) at dinner, eating refined grains at breakfast (OR = 0.954, 95% CI: 0.924–0.985) and dinner (OR = 0.962, 95% CI: 0.944–0.980), eating whole grains (OR = 0.908, 95% CI: 0.845–0.976) at lunch, consuming alcoholic beverages or foods at breakfast (OR = 0.748, 95% CI: 0.564–0.990)/lunch (OR = 1.118, 95% CI: 1.008–1.240)/dinner (OR = 1.127, 95% CI: 1.073–1.185) were associated with HUA. Eating particular meals at particular times of the day was related to a lower risk of HUA.