@article{ZHOU2025, 
author = {Pei ZHOU and Yi PAN and Rong HUA and Ning YANG and Rong HE and Xuelei GOU and Zhengqi CHEN and Dafeng SUN},
title = {Reevaluating the Purine Controversy and Health Effects of Edible Mushroom: Multidimensional Regulatory Mechanisms in Hyperuricemia and Gout Risk Management},
year = {2025},
journal = {Food Science},
volume = {46},
number = {24},
pages = {384-395},
keywords = {edible mushrooms, purine, hyperuricemia, gout, health effects},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250617-117},
doi = {10.7506/spkx1002-6630-20250617-117},
abstract = {Hyperuricemia and gout are prevalent global health concerns affecting diverse populations, with dietary intake of high-purine foods being a primary risk factor. In response to the controversy surrounding the classification edible mushroom as a high-purine restricted food by traditional dietary guidelines, this article, based on human purine metabolism characteristics and the bi-directional effect of uric acid on human health, reviews the impact of mushroom consumption on serum uric acid levels and gout risk and examines the multidimensional regulatory mechanisms of bioactive components in medicinal and edible mushrooms on uric acid metabolism and gout pathogenesis. This article aims to reassess the scientific value of edible mushrooms in managing hyperuricemia and gout risk, demonstrate their potential “net protective effect” in reducing serum uric acid concentrations and gout risk, and provide a theoretical foundation for developing high-value-added functional mushroom products.}
}