Although purines are not the primary concern, this drink is strongly discouraged for gout due to its very high fructose content. An 8-ounce serving contains about 36 grams of natural sugars, and fructose metabolism directly raises serum uric acid by accelerating purine degradation in the liver. Large prospective studies have found that 2+ daily servings of fructose-rich fruit juice increase the risk of developing gout by 2.4-fold—nearly identical to the risk from sugary sodas. The added calcium (≈130 mg per serving) offers negligible benefit and does not offset the fructose-driven uric acid spike. Unlike whole grapes, which retain fiber and slow sugar absorption, juice delivers a concentrated fructose load that can trigger flares. If consumed at all, limit to 4–6 oz occasionally and dilute with water, but safer alternatives include plain water, unsweetened beverages, or whole fruit.

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