Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Berries, particularly cherries and other dark-colored berries (such as blueberries, blackberries, and strawberries), have been studied for their potential benefits in managing gout. The scientific interest centers on their high content of anthocyanins and other polyphenols, which exhibit anti-inflammatory and antioxidant properties. Several observational studies suggest that regular consumption of cherries may reduce the risk of gout attacks. For example, a well-known 2012 study published in Arthritis & Rheumatism found that patients with gout who consumed cherries over a two-day period had a 35% lower risk of subsequent gout attacks compared to those who did not consume cherries.

The mechanism is believed to involve the ability of berry polyphenols to lower serum uric acid levels and reduce inflammation in joints. However, while these early findings are promising, the overall evidence remains limited and mostly observational. There is a lack of large-scale, long-term randomized controlled trials specifically confirming the efficacy of berry extracts or flavors in treating or preventing gout. Furthermore, most studies focus on whole berries rather than berry flavoring per se. Thus, while there is some scientific rationale and preliminary evidence supporting the use of certain berries in gout management, the evidence is not robust enough for strong clinical recommendations at this time. Berry flavorings, lacking the active compounds in whole berries, are unlikely to provide the same benefit.

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