高尿酸血症危险因素及饮食护理研究现状  

Status quo of study on risk factors and diet nursing of hyperuricemia patient

作　　者：金吉平[1] 

机构地区：[1]上海市第六人民医院金山分院

出　　处：《护理研究（中旬版）》2009年第10期2640-2642,共3页Chinese Nursing Researsh

摘　　要：随着人们饮食结构的改变,高尿酸血症发病率逐年上升,现从高尿酸血症的概念、对心脑肾脏的影响、危险因素、饮食护理等方面对高尿酸血症近年来国内外研究进展进行综述。With the changes in diet structure of people,the incidence of hyperuricemia has increased year by year. It reviewed research progress on hyperuricemia both at home and abroad in recent years from aspects of the concept of hyperuricemia,its influences on heart, brain,and kidney,risk factors and diet nursing.

关 键 词：高尿酸血症 危险因素 饮食护理 

分 类 号：R473.5[医药卫生—护理学]