痛风与高尿酸血症患者膳食方式新理念  

New dietary concepts for patients with gout and hyperuricemia

作　　者：吴菊蕾 毛莉华[1] 余婷婷 林丛 缪语 朱小霞 曹灵[2,3] WU Julei;MAO Lihua;YU Tingting;LIN Cong;MIAO Yu;ZHU Xiaoxia;CAO Ling(Department of Rheumatology Nursing,Huashan Hospital,Fudan University,Shanghai 200040,China;Department of Rheumatology,Huashan Hospital,Fudan University,Shanghai 200040,China;Institute of Rheumatology,Immunology and Allergy,Fudan University,Shanghai 200040,China)

机构地区：[1]复旦大学附属华山医院风湿护理部,上海200040 [2]复旦大学附属华山医院风湿免疫科,上海200040 [3]复旦大学风湿免疫过敏性疾病研究中心,上海200040

出　　处：《内科理论与实践》2024年第2期144-148,共5页Journal of Internal Medicine Concepts & Practice

基　　金：上海市医学会浦江风湿青年培育计划(SPROG2106);上海申康医院发展中心促进市级医院临床技能与临床创新能力三年行动计划项目(SHDC22020CR1013B);上海市体育科技项目(22Q002)。

摘　　要：痛风和高尿酸血症患病率逐年升高,疾病负担随之加重。对患者或高危人群的膳食进行合理干预有利于降低患病率,并提高患者慢病自我管理的质量。本文通过对痛风和高尿酸血症患者膳食方式的研究进展进行分析,推荐遵循目前较为公认的健康饮食模式来进行长期的膳食管理,而并非单一的区别“好”或“坏”的食物,或过度的低嘌呤饮食方式,以期更好地指导痛风和高尿酸血症患者的自我管理。The prevalence of gout and hyperuricemia is increasing year by year,leading to a rise in the disease burden.Reasonable dietary interventions for patients or high⁃risk groups are beneficial in reducing the incidence of these diseases and improving the quality of chronic disease self⁃management for patients.The research progress on dietary patterns for patients with gout and hyperuricemia was analyzed in this article,which recommended adherence to generally recognized healthy eating patterns for the long⁃term dietary management,rather than simply distinguishing between“good”or“bad”foods or excessively following a low⁃purine diet.The aim of the study is to provide better guidance for the self⁃management of gout and hyperuricemia patients.

关 键 词：痛风 高尿酸血症 低嘌呤饮食 地中海饮食 终止高血压膳食疗法 

分 类 号：R593[医药卫生—内科学]