Mena-Sánchez G, Babio N, Becerra-Tomás N, et al. - In an elderly Mediterranean population with metabolic syndrome (MetS), researchers assessed the risk of hyperuricemia in relation to the intake of total dairy products and their subtypes. They performed baseline cross-sectional analyses on individuals from the PREDIMED-Plus cohort. This investigation included 6,329 overweight/obese men and women (mean age: 65 years) with MetS. A food-frequency questionnaire was used to evaluate dairy intake. They examined the link of quartiles of intake of total dairy products and their subtypes with the prevalence of hyperuricemia via fitting multivariable-adjusted Cox regressions. Findings revealed a lower risk of hyperuricemia in relation to high intake of total dairy products, total milk, low-fat dairy products, low-fat milk, low-fat yogurt, and cheese.