饮食治疗痛风与高尿酸血症的研究进展  

Progress on dietary therapy for gout and hyperuricemia

作　　者：金磊[1] 吴茜茜 张晓敏 郭洁 王锋 JIN Lei;WU Qianqian;ZHANG Xiaomin;GUO Jie;WANG Feng(Department of Rheumatology,Immunology&Allergy,Shanghai General Hospital,Shanghai Jiao Tong University School of Medicine,Shanghai 200080,China)

机构地区：[1]上海交通大学医学院附属第一人民医院风湿免疫与变态反应科,上海200080

出　　处：《基础医学与临床》2025年第3期382-389,共8页Basic and Clinical Medicine

基　　金：国家自然科学基金(81770741)。

摘　　要：本文讨论了营养学针对肠道的抗高尿酸血症(HUA)机制,例如肠道菌群如何促进嘌呤和尿酸(UA)的分解代谢、肠道菌群及如何影响血尿酸水平,还总结了针对肠道具有降尿酸作用的益生菌和益生元的作用,为进一步的研究提供参考和指导。此外,本文回顾各种饮食对血尿酸的影响,如预防与控制高血压饮食模式(DASH)饮食、地中海饮食和低嘌呤饮食,以及个别食物包括酒精、咖啡、茶、樱桃、乳制品、果糖和维生素C等对高尿酸血症和痛风发作的影响。This review briefs the anti-hyperuricemia(HUA)mechanism of nutrition targeting the gut,such as the gut microbiota promoting the catabolism of purine and uric acid(UA),and increased its metabolites like uric acid.The review also summarizes the probiotics and prebiotics that have the effect of lowering uric acid targeting at the gut,providing reference and guidance for further research.In addition,this paper reviews the effects of various diets,such as the dietary approaches to stop hypertension(DASH)diet,the Mediterranean diet,and the low-purine diet,as well as the effects of individual foods including alcohol,coffee and tea,cherries,dairy products,fructose,and vitamin C on hyperuricemia and gout outcomes.

关 键 词：痛风 高尿酸血 饮食因素 营养学 体质量指数 

分 类 号：R589.7[医药卫生—内分泌] R151.41[医药卫生—内科学]