The study, “ Consumption of 100% Tart Cherry Juice Reduces Serum Urate in Overweight and Obese Adults,” by Keith R. Martin and Katie M. Coles (2019) investigates whether drinking tart cherry juice lowers uric acid and inflammation in at-risk adults. By conducting a controlled trial, the researchers aimed to see if this natural beverage serves as a helpful tool alongside standard medical treatments for gout and heart health.

Gout is a widespread and painful condition. The scientific paper describes the ailment as a " complex rheumatologic form of inflammatory arthritis." The condition occurs when too much uric acid accumulates in the blood. This excess acid turns into sharp crystals that settle in the joints and tissues. This accumulation leads to heat, redness, and swelling with considerable accompanying tenderness and intense pain.

The human body naturally produces uric acid during the breakdown of foods containing purines. The kidneys usually eliminate this waste. However, consuming too many purines or having kidneys that cannot keep up causes levels to rise. This condition is called hyperuricemia. The researchers note that having high uric acid is dangerous not just for the joints but for cardiovascular health as well. The study lists the condition as a "significant independent risk factor for all-cause and cardiovascular morbidity."

Doctors prescribe medicines to treat this, but a problem exists. The study mentions that "patient adherence to prescribed urate-lowering therapies ranges from 20% to 70%." This statistic indicates that many patients do not take medication regularly. Because of this, scientists look for other ways to assist, such as dietary changes. Tart cherry juice has a long history of use by people hoping to manage comfort levels, but this use relied mostly on stories rather than hard science. This study tested if the "antioxidant and anti-inflammatory properties" of cherries actually work in a controlled scientific setting.

To investigate the efficacy of the juice, the researchers set up a careful experiment called a "randomized, placebo-controlled crossover study." The team recruited 26 adults who were either overweight or obese. The group included 18 women and 8 men, with an average age of 41 years. The participants had a Body Mass Index (BMI) greater than 25, placing the individuals in the "at-risk" category for metabolic issues.

The authors wanted to ensure measurement of the real effects of the juice rather than the placebo effect. The team created a placebo drink that looked and tasted like cherry juice but contained no actual cherries. The drink consisted of water, sugar (dextrose and fructose), lemon powder, and food coloring.

The participants split into groups. For four weeks, the subjects drank 240 mL (about 8 ounces) of either the real 100% tart cherry juice or the placebo drink every day. After the first four weeks, the groups took a break for four weeks. This break is called a "washout period" and allows the body to clear out any effects from the first drink. Then, the groups switched. The people who drank the placebo first then drank the real juice, and vice versa. Throughout the study, the researchers took blood samples to measure uric acid, inflammation markers, and cholesterol levels.

The results of the study showed some promising numbers regarding uric acid but also highlighted areas where the juice did not have much effect.

The most important finding concerned serum uric acid (sUA). The scientific paper states that drinking the tart cherry juice "significantly reduced sUA concentration by 19.2%." This finding is significant because lowering these levels is the main goal of gout management. In comparison, when the participants drank the placebo, uric acid levels actually went up slightly. The researchers noted that this reduction happened in a group where nearly half of the participants (46%) already had high uric acid levels to begin with.

The study also looked at signs of inflammation in the blood. The team measured something called "high-sensitivity C-reactive protein" (hsCRP) and another marker called MCP-1. The findings showed that the cherry juice reduced hsCRP by 19.4% and MCP-1 by 6.3%. While the researchers pointed out that these specific numbers were not "statistically significant" (meaning a small chance exists that the result was a coincidence), the authors believe the reductions are "potentially biologically relevant." This implies the juice could still support the body's response to swelling and irritation.

Reporting what did not change is also important. The researchers hoped the juice might help with other metabolic issues like high cholesterol or insulin resistance. However, the data showed "no significant differences" in cholesterol, triglycerides, or blood sugar levels between the real juice and the placebo. The risk factors for heart disease and diabetes remained about the same regardless of which drink the participants consumed.

The implications of this study are encouraging for people struggling with gout or high uric acid. The researchers concluded that the data support the idea that "100% TCJ reduces sUA concentrations." This suggests that drinking this juice could serve as a valid strategy to help lower the risk of arthritis attacks.

The paper explains that the benefits likely come from anthocyanins. These are the plant compounds that give cherries their dark red color. These compounds are known to have strong antioxidant abilities. By inhibiting certain enzymes in the body, anthocyanins help stop the production of uric acid and reduce inflammation.

This function is especially useful because many people struggle to stay on prescribed medication. The study suggests that "dietary intervention with specific, efficacious foods" like tart cherry juice could serve as a great add-on to standard medical care. The juice offers a way to "mitigate the risk of arthritis" without relying solely on pills, although the beverage does not replace medication entirely.

This 2019 scientific paper provides strong evidence that adding 100% tart cherry juice to the diet makes a real difference. The participants who drank the juice saw uric acid levels drop by over 19%, a result that could help manage the risk of painful gout flares. While the juice did not resolve cholesterol or blood sugar issues, the specific benefit for uric acid and inflammation is clear. The authors suggest that this simple dietary change "may be an efficacious dietary approach" for anyone looking to protect joint health.