Consumption of sugar sweetened beverages and dietary fructose in relation to risk of gout and hyperuricemia: a systematic review and meta-analysis

Abstract

Background: Findings on the association of sugar sweetened beverages (SSB) and fructose intakes with gout and hyperuricemia have been conflicting.

Objective: We aimed to perform a systematic review and meta-analysis on studies that examined the association of SSB and fructose consumption with gout and hyperuricemia in adults.

Methods: We searched PubMed, Scopus and Google Scholar up to Aug 2017 for all relevant published papers assessing SSB and fructose intakes and risk of gout and hyperuricemia. After excluding non-relevant papers, 10 studies remained in our systematic. Meta-analysis on SSB consumption and risk of gout was done on three effect sizes from cohort studies and five effect sizes from case-control studies. For risk of hyperuricemia, the meta-analysis was done on six effect sizes from cross-sectional studies. All analyses were performed on ORs or RRs.

Results: We found an overall significant positive association between SSB consumption and risk of gout in both cohort (summary effect size: 1.35; 95% CI: 1.18–1.55) and case-control studies (summary effect size: 1.33; 95% CI: 1.06–1.66). Meta-analysis on cross-sectional studies revealed that SSB consumption was associated with 35% greater odds of hyperuricemia (summary effect size: 1.35; 95% CI: 1.19–1.52). No evidence of between-study heterogeneity as well as publication bias was found. Although the studies on fructose intake and risk of gout and hyperuricemia were included in our systematic review, we did not perform met-analysis on these studies due to insufficient number of publications.

Conclusion: We found that SSB consumption was significantly associated with increased risk of gout and hyperuricemia in adult population. Further studies are needed to examine the association between dietary fructose intake and risk of gout and hyepruricemia.

Keywords:

• Sugar sweetened beverages
• fructose
• gout
• hyperuricemia
• uric acid

Acknowledgments

We thank the School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran and Dr. Ahmad Esmaillzadeh who was granted by Iran National Science Foundation (INSF) for financial support of this project.

Disclosure statement

SEk, PS, BL and AE declared no potential personal or financial conflicts of interest.

Additional information

Funding

The project was financially supported by of School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran. Dr. Ahmad Esmaillzadeh was granted by the Iran National Science Foundation (INSF).