食品中嘌呤含量分布研究进展

Research Progress of Purine Content Distribution in Food

目前,文献中报道同一种食品中嘌呤含量数值相差较大,同时中国食品成分表中尚无准确完整的嘌呤含量数据,因此不能科学有效地对消费者及痛风患者进行合理的膳食指导,为临床医生在痛风和高血压患者的营养治疗方面提供理论依据。系统总结了各类食物中嘌呤含量情况,并进行了对比分析,发现不同种类的动物性食品和植物性食品的嘌呤含量有明显差别:鱼虾贝类中嘌呤含量高于畜禽肉类中嘌呤含量,且远高于植物性食品原料中嘌呤含量;蔬菜水果类制品及奶制品中嘌呤含量普遍较低。

At present, some studies found that there were significant differences in the purine content ofthe same food. Simultaneously, there is no accurate and complete purine content data in the current Chi-nese food ingredients table. Therefore, it is not scientific and effective for gout patients with reasonabledietary guidance and could not provide a theoretical basis for clinicians to guide the nutritional treatmentof gout and hypertensive patients. This paper systematically summarizes that purine contents in variousfoods and compare them. It is found that the purine contents in different types of animal foods and vegeta-ble foods are significantly different. The purine contents in fish and shellfish are the highest, which arehigher than the purine in livestock and poultry meat and much higher than the purine contents in plantfood. Meanwhile, the purine content in vegetables and fruits and dairy products is generally low. Finally,we expect that it will provide guides for the consumers’ scientific diet, produce of the low purine food,and human health.