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Published on: July 5, 2017
Tart cherry intake and serum uric acid: Meta-analysis of randomized controlled trials and evidence from network
Zhenzhen Zhang1, Zhiyuan Feng1, Wei Yan1
1Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene School of Public Health, Southeast University, Nanjing, China.
Background And Objectives:
Tart cherry products have been proposed to lower serum uric acid and reduce gout risk, but clinical findings are inconsistent. This study evaluated the effect of tart cherry intake on serum uric acid concentration and explored possible mechanisms.
Methods And Study Design:
Randomized controlled trials comparing tart cherry intake with placebo or usual diet and reporting serum uric acid concentration were identified from electronic databases. A random effects meta analysis was used to pool standardized mean differences between groups. In parallel, bioactive compounds in tart cherry were retrieved from public databases, and their potential targets related to serum uric acid and gout were investigated using network based analyses and molecular docking.
Results:
Four randomized trials (eight comparisons; 392 participants) were included. Tart cherry intake was associated with a modest reduction in serum uric acid concentration compared with control (standardized mean difference -0.22; 95% confidence interval -0.43 to -0.01), with substantial heterogeneity. Network and docking analyses suggested that anthocyanins and other polyphenols may act on inflammatory, oxidative stress and metabolic pathways.
Conclusions:
Tart cherry intake may modestly lower serum uric acid concentration, but evidence is limited in quantity and consistency. Larger, rigorously designed randomized trials are needed.
