摘要
大豆食品是传统亚洲膳食的重要组成成分,健康工作者和公众普遍认为大豆食品可能增加痛风风险,然而,相关流行病学研究和临床研究并未发现健康人群摄入大豆食品的数量与高尿酸血症或痛风风险有关。大豆食品的嘌呤含量因加工方式而异,大豆中各成分对高尿酸血症和痛风的综合作用还需要进一步深入研究。
Soy foods have long been a part of traditional Asian diets,and there is a widely held belief among Asian health professionals and the public that soy foods could increase risk of gout because of their purine contents. However,there were no epidemiological or clinical evidence that soy foods intake was associated with elevated risk of hyperuricemia or gout. The purine content in soy foods varied according to processing procedures,so the integrated effect of components in soy foods on hyperuricemia and gout needed further research.
出处
《中国食物与营养》
2016年第9期72-75,共4页
Food and Nutrition in China
