Investigating the effectiveness of functional bread in modulating gout symptoms

Investigating the effect of functional bread rich in sour cherries in the treatment of patients with gout

Status

Recruiting

Phases

Phase 3

Study type

Interventional

Source

IRCT

Registry ID

IRCT20190406043175N12

Enrollment

100

Registered

2024-09-26

Start date

2024-11-19

Completion date

Unknown

Last updated

2025-01-08

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Gout. Gout due to renal impairment

Interventions

Intervention 1: Intervention group: The recipient of bread containing sour cherry is prescribed two breads in the morning for 8 weeks. Breads will be prepared under the supervision of a food industry

Eligibility

Sex/Gender

All

Age

18 Years to 80 Years

Inclusion criteria

Inclusion criteria: Clinical diagnosis of gout confirmed by a rheumatologist At least one self-reported recurrence with a pain score greater than three (on a numerical rating scale of 0 to 10)

Exclusion criteria

Exclusion criteria: Allergy to cherries Regular consumption of sour cherries or cherry products Severe kidney failure Type 1 or type 2 diabetes

Design outcomes

Primary

Measure	Time frame
Measuring albumin and creatinine and the ratio of albumin to creatinine, CBC, lipid profile, ALT, AST, uric acid, urea. Timepoint: Before the start of the study and at the end of the study. Method of measurement: Blood test.	—

Countries

Iran (Islamic Republic of)

Contacts

Public Contactfatemeh forouzanfar

Mashhad University of Medical Sciences

forouzanfarf@mums.ac.ir+98 51 3800 2538

Outcome results

None listed

Source: IRCT (via WHO ICTRP) · Data processed: Feb 4, 2026