Lemon Water Lowers Serum Uric Acid in Gout and Hyperuricemia: Study
A new study published in the International Journal of Rheumatoid Diseases showed that in people with gout and hyperuricemia, daily use of freshly squeezed lemon juice diluted in water for six weeks dramatically decreased blood urate levels and enhanced renal function.
The primary biochemical aberration underlying gout is hyperuricemia, which is defined by high serum urate (SU) levels and is linked to both long-term joint damage and recurrent inflammatory arthritis. Dietary and lifestyle modifications are crucial for urate management in addition to medication therapy. Lemon water, which is high in polyphenols, vitamin C, and citrate, has drawn notice for its possible ability to reduce urate levels.
While vitamin C has been demonstrated to somewhat lower blood urate by enhancing urate clearance, citrate may increase renal uric acid excretion. According to new research, drinking lemon water on a regular basis may help lower blood urate levels in gout patients and those with hyperuricemia, providing a straightforward, affordable, and easily available supplemental method for managing urate and preventing gout.
The medical records of patients who visited two outpatient rheumatology clinics in Poland were retrospectively examined for this cohort research. This investigation comprised patients who, as a general suggestion from clinic clinicians, drank the juice of two squeezed lemons combined with two liters of water every day. Every patient's pertinent medical and drug history was gathered. Urine pH, glomerular filtration rate (GFR), and SU levels were taken out of the medical file.
90 individuals who reported drinking lemon juice were included in the research. 69% of the population was male, and the average age was 49.2 years. 3 groups were formed from the patients: Patients with gout made up Group A, those with hyperuricemia but no gout made up Group B, and people with diagnoses other than gout made up Group C.
After 6 weeks, GFR increased when comparing Group A to Group B (p = 0.03) and Group A to Group C (p = 0.0007), whereas SU levels dropped from baseline in Group A compared to Group B (p = 0.03) and in Group B compared to Group C (p = 0.003).
Overall, a statistically significant decrease in SU level and an improvement in GFR were noted after consuming lemon water for six weeks. Interestingly, there were no gout flare-ups during the trial period, indicating that lemon water could be a safe and useful adjuvant treatment for controlling high uric acid levels. For those with hyperuricemia and gout, lemon water may be a helpful supplemental treatment.
Source:
Edyta, B.-K., Brunetti, L., & Naomi, S. (2025). Lemon water reduces serum urate levels in gout patients and individuals with hyperuricemia-A pilot study. International Journal of Rheumatic Diseases, 28(12), e70488. https://doi.org/10.1111/1756-185x.70488
