Sugar-Sweetened Beverage Makes It More Likely To Have Gout Flares

Foods That Trigger Gout
Foods That Trigger Gout
Foods That Trigger Gout
Foods That Trigger Gout

A review of relatively recent pieces of research finds that consuming a sugar-sweetened beverage can increase the levels of the gout-inducing uric acid. It is featured in the peer-reviewed ‘Journal of Human Nutrition and Dietetics’.

This is another piece of evidence that there exist beverages which can have the same effect of foods that trigger gout. Ingesting an excessive amount of the said acid through certain food items and beverages is what leads to gouty arthritis. For your information, the drinks mentioned above are beverages that contain sugar in the form of an additive.

The study happened because of the contradictory evidence regarding the connection between the acid’s levels and SSB consumption. Other pieces of research demonstrate that a bad diet and the state of being overweight, related to the worsening of pre-existing health conditions, could just cause gout flares.

For the journal, Soraiya Ebrahimpour-Koujan from Tehran University of Medical Sciences (TUMS) and others looked to summarize previous discoveries about the aforementioned connection. Earlier, transverse studies have demonstrated that consuming more quantities of both fructose and the aforesaid beverages is related to increased uric acid quantities in the body.

The review featured in the aforementioned journal is a consequence of some transverse studies that were published from 2007 to 2013. Between 483 and 14,761 individuals who took part in the said studies were maximum controlled for weight, sex, age, and body mass index.

It is still unclear as to how fructose-sweetened drinks lead to increased levels of uric acid. Research professionals suspect that fruit sugar can boost the process of ATP hydrolysis being degraded, thereby producing uric acid. For your information, ATP hydrolysis is part of the acidic substance’s creation.

Some of the takeaways from the recent research are as follows.

  • People who consumed the maximum sugar-sweetened drink experienced 0.18 milligrams greater levels of the acid than those with the least SSB intake.
  • The researchers failed to discover any considerable ‘between‐study heterogeneity’.
  • During the so-called ‘sensitivity analysis’ process, the researchers failed to find any specific study’s impact on their summary effect.

The study authors discovered that the intake of the beverages was much linked to the increased acid levels in a group of grown-ups. Anyhow, they underline the importance of confirming the aforementioned finding in future research, which will take place as a follow up to this study.