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Sugary beverages ‘a trigger for gout’: Soft drinks, fructose and beer to blame for rise in patients with ‘kings’ disease’ — Gout
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Sugary beverages ‘a trigger for gout’: Soft drinks, fructose and beer to blame for rise in patients with ‘kings’ disease’
Number of gout patients has nearly doubled since 1970s
Modern causes are sweet drinks, fructose, beer and medication
By ROGER DOBSON
Gout, once the disease of kings, is on the increase, and sugary soft drinks as much as whisky and wine may be to blame, research claims.
The number of patients has nearly doubled since the 1970s and the painful disease is the most common form of inflammatory arthritis in men.
One person in 35 is now affected, according to the research into the prevalence and causes of gout.
The number of patients with gout has nearly doubled since the 1970s, and sugary soft drinks has been listed as one of the reasons
Historic sufferers such as King Henry VIII may have developed the condition from fine dining on meat and port, but today’s victims may be more likely to get it from sugar-sweetened soft drinks, fructose and beer, or as a side effect of medications.
Gout is linked to a build-up in the blood of uric acid, a waste product made in the body and excreted through the kidneys. It forms when the body breaks down chemicals in the cells known as purines.
When too much uric acid is produced, or too little is excreted through the bladder, tiny crystals may form in and around joints. These hard, needle-shaped crystals are responsible for the inflammation and pain.
Just why some people get gout and not others is unclear, although genes are thought to play a part. It is also not clear why there are more cases. But several other countries, including the US, Australia and China, show similar rises, starting in the second half of the 20th Century.
Not so royal: Another reason for the rise in gout is the amount of beer consumed in the UK
‘The incidence of gout increased in conjunction with what are likely to be related increases in fructose consumption and obesity,’ says Dr Peter Simkin, who led a University of Washington study into the growth of the disease.
Dietary fructose is sugar found naturally in tiny amounts in fruit, but extracted and used to sweeten pre-prepared foods.
‘Our diet advice for the gout patient is to limit meat intake, stay away from beer, be wary of hard liquor, drink wine in moderation, do not fast, embrace coffee and dairy products and cut down on fructose,’ adds Dr Simkin.
Use of low-dose aspirin and some high blood pressure drugs are also linked to increased risk, including beta-blockers. Eating cherries, however, was found to reduce the risk of attacks by 35 per cent.
Read more: http://www.dailymail.co.uk/health/article-2664504/Sugary-beverages-trigger-gout-Soft-drinks-fructose-beer-blame-rise-patients-kings-disease.html#ixzz35PM1zdCm
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