奶及奶制品摄入降低痛风患者血尿酸水平  

Intake of milk and dairy products reduces the serum uric acid level in gout patients

作　　者：田芳[1] 邵春海[1] 刘景芳[1] 

机构地区：[1]复旦大学附属华山医院临床营养科,上海200040

出　　处：《上海医药》2013年第5期9-11,共3页Shanghai Medical & Pharmaceutical Journal

摘　　要：随着我国人民生活水平的不断提高,饮食结构与生活习惯发生改变,痛风发病率明显增高且发病年龄提前。饮食治疗是预防痛风的一个重要手段,科学合理的饮食可以防治和减少痛风的发作。近年来有研究显示,奶及奶制品的摄入对痛风有预防作用。本文就此作一简述。ABSTRACT With the constant increase of the people＇s living condition, the diet structure and living habit have been changed so that the incidence of gout has significantly increased and its onset age has been early. Diet therapy is an important method to prevent gout. The scientific and reasonable diet can prevent and reduce the gout outbreak. In recent years, the research showed that intake of milk and dairy products plays a role of preventing gout, which is briefly introduced in this article. KEY WORDS gout; milk; dairy products

关 键 词：痛风 牛奶 奶制品 

分 类 号：R459.3[医药卫生—治疗学] R589.7[医药卫生—临床医学]