Scientists observed 633 gout patients for a year and found cherry consumption over two-day periods affected the likelihood of attacks.
Patients who ate up to three servings of fresh cherries or who ate cherry extract were 35% less at risk than those who avoided cherries. Previous studies have suggested chemicals in the fruit reduce blood levels of uric acid. Gout is caused by uric acid crystallising in the joints, causing excruciating pain and swelling.
Contextual targeting label:
Education
