Researchers at the University of Auckland (New Zealand) conducted a proof-of-concept clinical trial to test the hypothesis that daily intake of SMP enriched with G600 and glycomacropeptide (GMP) can prevent gout flares. The study involved 120 patients with recurrent gout flares who were randomized to one of three arms: lactose powder control, SMP control, and SMP enriched with GMP and G600. The lactose control, skim milk control, and enriched skim milk treatments all were administered as daily vanilla-flavored shakes. The primary end point was change in the frequency of gout flares using a daily flare diary measured monthly for three months.

The results showed that the frequency of gout flares reduced in all three groups over the study period, compared with baseline, with a significantly greater reduction in gout flares in the SMP enriched with GMP and G600 group. Following treatment with SMP enriched with GMP and G600 over the three-month period, greater improvements were also observed in pain and fractional excretion of uric acid, with trends to greater improvement in tender joint count. Similar adverse event rates and discontinuation rates were observed between the three groups. The study was published early online on January 4, 2012, in Annals of the Rheumatic Diseases.

“The specific fractions glycomacropeptide and G600 milk-fat extract, used to enrich skim milk powder, have been shown to exert anti-inflammatory effects in a murine model,” concluded lead author Nicola Dalbeth, MD, and colleagues of the department of molecular medicine. “These agents may have reduced gout flares through inhibition of the inflammatory response to monosodium urate crystals present within the joint.”

Gout (also known as podagra when it involves the big toe), is usually characterized by recurrent attacks of acute inflammatory arthritis. It is caused by elevated levels of uric acid in the blood, which crystallize, and the crystals deposited in joints, tendons, and surrounding tissues. Gout affects approximately 1%-2% of the Western population at some point in their lives, and the frequency is increasing in recent decades, probably due to increasing risk factors in the population, such as metabolic syndrome, longer life expectancy, and changes in diet.

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