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Gout Dugout.Issue #077 | New material about strawberries for gout
April 03, 2017

Hello and Welcome to the Spring 2017 edition of the Gout Dugout newsletter. The Gout Dugout is the 15 minutes' read from that gives you useful ideas that may help you with your gout.

I’m always monitoring news or gout information for features which have not been well distributed, or for something completely new about natural gout remedies. So here’s something found recently but not said on the website before, about one of the foods that help gout - strawberries. And some new stuff too about folate (folic acid) for gout – the folate in strawberries.


Although the suggestions, studies, and testimonials that the gout has gone after eating strawberries are not as weighty as cherries, they do nevertheless exist. There are a number of positive anecdotes from gout sufferers who say strawberries helped them control gout - I've read five.

Many substances in strawberries discussed on’s strawberries page, may well help with gout, whether found in strawberries or other foods, of which the leading two are probably Vitamin C and folate (folic acid). And strawberries are health promoting. But as with cherries, there are still not enough studies to prove strawberries beat gout.

The following study (next para) seemed to say that they couldn’t at all, but then again, maybe they could ! This is typical of what is published about strawberries for gout.

In 2009 Italian researchers reported on two strawberry eating trials among healthy participants (not gout sufferers) to monitor the effect of eating strawberries on subsequent blood levels of uric acid, ascorbic acid (that’s vitamin C) and blood serum total anti oxidant content. (1) (3) The sort of thing we need to know. In the first, 11 participants ate 1 kilo of strawberries in just 10 minutes. In the second, they ate 250 grams usually twice a day (500 grams in all), for 16 days.

The results for uric acid reduction were negative to inconsistent. In both trials Vitamin C in the blood rose but uric acid did not fall. In another study (4) uric acid rose too after eating strawberries, but among only 8 elderly women.

The blood Vitamin C level in trial 2 had risen by around 33% on the last 16th day. Since there are around 59 mg of Vitamin C in 100 grams of raw strawberries and they had eaten 8 kilos of strawberries in 16 days (500 grams daily) that means, total Vitamin C intake was a daily average of around 300 mg, excluding any other intake.

This is less than the amount of Vitamin C taken when uric acid is reduced. That is 500 mg and up, although I think in one study it fell on just 250 mg daily. But that’s the exception. But sometimes Vitamin C at very high levels (4 grams) does not lower uric acid.

However, the Italian study’s conclusion was not dismissive of strawberries as a gout remedy. The researchers felt there was enough in strawberry eating to call for more studies about strawberries for gout. And these people are scientists. So why were they encouraged?


Variable results The original measured figures for uric acid in the Italian trials were averages.

The researchers noted that among the 12 participants for the 16 days trial, there was wide variability of the amount of uric acid in their blood. When they looked at how each participant responded to strawberries, some had a 50% uric acid (UA) decrease, others a 20% increase and still others hardly moved their uric acid at all. Usual daily fluctuations of blood UA are not likely to be that high that they caused this alone. The researchers did not say so.

Twelve participants of course is really not many, but if 3 of them (my guess) got the 50% uric acid decrease the study reported, and the before and after measurements were correct, that is frankly amazing. It’s at the krystexaa and sometimes benzbromarone performance level.

It's commensurate with what Carl Linnaeus said. That 50% decrease could be a 3.0 mg/dl uric acid fall if they began at 6.0 mg/dl, which is a big drop in 16 days. However, remember strawberries failed in the rest of the trialists.

Carl Linnaeus and strawberries and his gout

Why were strawberry study results so inconsistent? All the participants ate the same batch of strawberries, and the same amount, but most failed with uric acid reduction. Those that succeeded must have more responsive biochemistry to the substances in strawberries. What this biochemistry is, is not yet known. It's probably the Vitamin C in strawberries that does it, (or most of it). How? It's thought that Vitamin C boosts the kidney’s performance and therefore uric acid excretion.

To improve your chances of success eating the best is de rigueur. That means ripe and fresh, and a better variety. Consider PYO (pick your own) farms (Britain) or U-Pick (USA). If you can buy your strawberries off a farmer ask what cultivar they are. You could look for Elsanta, Honeyoe, and Alba. Your chances of getting a result if you do this, are greater as they are with for example the best fish oil and the best (black) tea.

More about the other gout beneficial substances in strawberries on our strawberries-for-gout page

We are foods that help gout.Try us and see !


When thinking over eating strawberries for your gout it’s a good idea to remember their folate (folic acid) content. Strawberries are among the richest food sources of folate. They contain 25.5 - 99 mcg. Per 100 grams. (2) And you'd even get a decent amount in strawberry jams, desserts and strawberry flavoured (flavored) yoghurt (yogurt).

There's a belief that folate (folic acid) can lower uric acid too.

Folate or folic acid You will sometimes read the word folate for folic acid. What’s the difference ? There are scores of varieties of folate (too complicated to need to understand for our requirements) but the main difference we need to know is that folate is the form found in foods such as strawberries and juices such as orange, lemon and lime; folic acid is the form in dietary supplements and foods fortified with it.

In many countries folic acid is added to popularly eaten basic foods such as flour, (and products made from it such as bread), cereals, and rice to ensure we get enough. Hence they call themselves fortified. Around 35 mcg goes into 100 grams white bread and up to 26 mcg in 100 grams of whole wheat bread.

But the food form is said to be better. So it would be better to get your folate from strawberries than from a dietary supplement or a fortified food. But the supplements offer the most : 400 mcg - 1000 mcg per tablet/capsule.

It has been shown that 2 weeks' consumption of strawberries raises the blood folate (folic acid) level by an average of 3.4%, but inconsistently.(5) It also found in other amounts in other berries. But strawberries are the best berries for folate, and among strawberry cultivars (types) the highest in folate in one study were Elsanta 1, and Honeyoe. (2)

And it just may be that eating a portion of strawberries a day would give us enough folic acid (folate) – see the folic acid for gout page under the sub heading "folate is protective against gout." Link below. A study in Taiwan found that 134 mcg, and 62 mcg, was protective against gout. That is about 125 -200 grams worth of strawberries daily. But not enough to lower uric acid.

Is this disheartening? Not really If folic acid is to have a lowering effect on uric acid it needs much more than the amount in strawberries. See the website's Folic acid for gout page

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Use's search box, located towards the bottom of the Home Page, to find site references to any word you enter into it. It is a good way to find out where and what the site has to say about any gout topic. For example, want to know more about Rasburicase for gout? Type Rasburicase in the search box.

There are currently around 260 pages, including all the back issues of this newsletter. It works. Use it!

Next issue - Summer 2017, end of June.

Thanks for reading and all the best of gout free health.

John Mepham BA (Econ)
Makati City

(1) Impact of strawberries on human health: insight into marginally discussed bioactive compounds for the Mediterranean diet. Tulipani S, Mezzetti B, Battino M. Public Health Nutrition. 2009 Sep;12(9A):1656-62. doi: 10.1017/S1368980009990516.

(2) Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition Holasova, M, Fiedlevova V, Roubal P, Pechacova M. Czech Journal of Food Science

(3) Effects of strawberry consumption on plasma antioxidant patterns and parameters of resistance to oxidative stress: preliminary evidence from human subjects S. Tulipani, S. Romandini, M. Battino, S. Bompadre, F. Capocasa, B. Mezzetti. ISHS ACTA Horticulturae 842: VI International Strawberry Symposium

(4) Serum Antioxidant Capacity Is Increased by Consumption of Strawberries, Spinach, Red Wine or Vitamin C in Elderly Women Guohua Cao, Robert M. Russell, Neal Lischner, and Ronald L. Prior Journal of Nutrition 2383–2390, 1998

(5)Abstract Folate content in different strawberry genotypes and folate status in healthy subjects after strawberry consumption. Tulipani S, Romandini S, Alvarez Suarez JM, Capocasa F, Mezzetti B, Busco F, Bamonti F, Novembrino C, Battino M. Biofactors 2008.

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