Table 2 Association between serum urate levels (μmolL⁻¹) and tomato consumption (serves/week) adjusted for consumption of known serum urate influencing foods in the meta-analysis combined cohort

Red Meat

0.689 (0.177; 1.202)

0.008

0.607

0.855 ( −0.030; 1.740)

0.058

0.260

0.633 (0.030; 1.235)

0.040

0.726

Seafood/Fish

0.575 (0.060; 1.091)

0.029

0.485

0.765 ( −0.125; 1.655)

0.092

0.271

0.467 ( −0.139; 1.073)

0.131

0.637

Sugar −Sweetened Beverages

0.719 (0.207; 1.231)

0.006

0.459

0.909 (0.026; 1.792)

0.044

0.225

0.619 (0.017; 1.222)

0.044

0.593

Dairy Products

0.613 (0.102; 1.124)

0.019

0.600

0.689 ( −0.193; 1.572)

0.126

0.345

0.566 ( −0.035; 1.167)

0.065

0.611

Coffee

0.667 (0.154; 1.180)

0.011

0.544

0.854 ( −0.032; 1.740)

0.059

0.262

0.575 ( −0.027; 1.177)

0.061

0.564

Vitamin C

0.776 (0.253; 1.300)

0.004

0.570

0.889 ( −0.004; 1.782)

0.051

0.284

0.743 (0.124; 1.362)

0.019

0.797

Alcohol

0.534 (0.069; 1.000)

0.024

0.527

0.657 ( −0.114; 1.428)

0.095

0.089

0.468 ( −0.096; 1.032)

0.104

0.487

All Urate Influencing Foods

0.655 (0.173; 1.136)

0.008

0.332

0.665 ( −0.124; 1.45)

0.099

0.105

0.632 (0.045; 1.219)

0.035

0.779