Insufficient proof linking gout to soft drinks

last updated: March 05, 2008 08:02:04 AM

Your recent article ("About Gout," Feb. 25) suggesting that "eliminating sugared drinks" will lower the risk of gout deserves clarification.

The vast body of science does not support the notion that gout is caused by soft drink or high fructose corn syrup consumption. The strongest risk factor for developing gout is family history. The causal factor is buildup of uric acid crystals in the joints, especially those involving the big toe.

Research conducted on gout over the last 100 years shows that foods and beverages high in purines – such as alcohol, beer and certain meats – are more strongly linked to uric acid metabolism, and therefore gout. The National Institutes of Health's National Institute for Arthritis and Musculoskeletal and Skin Diseases, in fact, recommends that people with gout "drink plenty of nonalcoholic fluids, especially water. Nonalcoholic fluids help remove uric acid from the body. Alcohol, on the other hand, raise the levels of uric acid in the blood.

The best advice you could provide to readers concerned about gout is to know their family history, maintain a healthy weight, exercise regularly, watch their diet, and consult their physician.

MAUREEN STOREY

American Beverage Association

Washington, D.C.

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