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# HFCS sweetened beverages linked to gout risk
- URL: https://www.foodconsumer.org/high_fructose_corn_syrup_gout_1005130616/
- Published: 2013-10-05T19:15:00.000Z
- Updated: 2026-09-15T14:00:11.000Z
- Description: A study in the Annals of the Rheumatic Diseases ties high fructose corn syrup-sweetened drinks to gout. People drinking four a day were 2.84 to 6.89 times more likely to develop it than non-drinkers, depending on ethnic group, with each extra daily serving linked to 12% higher risk.
- Author: Food Consumer
- Tags: Food, Nutrition, #vivvo-import

Saturday Oct 5, 2013 (foodconsumer.org) -- A new study in Annals of Rheumatic Diseases suggests that drinking high fructose corn syrup sweetened beverages or soft drinks can increase risk of developing gout.

C. Batt C from Department of Biochemistry, University of Otago in Dunedin, New Zealand and colleagues conducted the study and found those who had high consumption of HFCS-sweetened beverages were at much higher risk for gout, compared with those who did not drink any.

Early studies have already linked consumption of high fructose corn syrup (HFCS)-sweetened beverages to increased serum uric acid and risk of incident gout.

The current study was based on data from 1634 European Caucasians in New Zealand, M?ori and Pacific Islanders and 7075 European Caucasians from the Atherosclerosis Risk in Communities (ARIC) study.

The study found consumption of sugar (high fructose corn syrup) sweetened beverages increased gout risk. European Caucasian, M?ori and Pacific Islanders who used four drinks per day, compared with those who did not use any sugar sweetened beverages were 6.89, 5.19 and 2.84 times more likely to develop gout, respectively. Each extra daily serving was associated with 12% increased risk for gout. 

Genetics plays a role also in the risk of gout and the effect of sugar sweetened beverages on the risk of gout. (JD)