頁籤選單縮合
| 題 名 | 普林食物引發痛風之風險=Purine Foods and the Risk of Gout |
|---|---|
| 作 者 | 楊淄涵; 歐素吟; 黃涵稘; 林勳章; | 書刊名 | 醫學與健康期刊 |
| 卷 期 | 3:附冊1 2014.09[民103.09] |
| 頁 次 | 頁41-48 |
| 分類號 | 415.925 |
| 關鍵詞 | 嘌呤飲食; 痛風; Purine diet; Gout; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 痛風病人常常為了飲食上的選擇及攝取,進入左右為難的窘境,然而普林食物引發痛風之風險(高普林及低普林飲食)仍是未知數。本文目的係以實證觀點探討普林食物引發痛風之風險。搜尋的資料庫有The Cochrane Library, PubMed, Trip database, and CEPS。我們選入一篇符合PECO的相關文獻為世代研究文章,出自Trip database。嚴格判讀結果顯示,食用高普林飲食如肉類或海鮮最增加痛風的風險,相對攝取中、低普林飲食如蔬菜、植物性蛋白質或乳製品,不會增加痛風發生率。 |
| 英文摘要 | It is often difficult for patients with gout to choose their diets. But the risk of gout resulting from purine diet (hight or low purine diet) is not clear. The purpose of this paper is to evaluate the relationship between purine diet and gout attack.We searched the database of the Cochrane Library, PubMed, Trip database and CEPS. We included a paper to fit in with the PECO as a cohort study from Trip database. The results showed that ingestion of purine-rich diet such as meat or seafood increased the risk of gout mostly. Relatively, ingestion of purine-free or low purine diet such as vegetables ,vegetable protein or dairy did not increased the occurrence of gout attack. |
本系統中英文摘要資訊取自各篇刊載內容。