摘要
高尿酸血症及痛风作为全球性健康问题,影响人群广泛,膳食摄入高嘌呤食物是导致这一问题的主要风险因素之一。针对传统膳食指南将食用菌归类为高嘌呤限制食物的争议,本文基于人体嘌呤代谢特征及尿酸对人体健康的双向作用,综述了食用菌膳食摄入对尿酸水平和痛风风险的影响,并探讨了食药用菌活性成分对尿酸代谢和痛风的多维调控机制。旨在重新评估食用菌在高尿酸血症及痛风风险管理中的科学价值,论证食用菌对降低血尿酸与痛风风险潜在的“净保护效应”,为食用菌高附加值健康产品开发提供理论依据。
Hyperuricemia and gout are prevalent global health concerns affecting diverse populations,with dietary intake of high-purine foods being a primary risk factor.In response to the controversy surrounding the classification edible mushroom as a high-purine restricted food by traditional dietary guidelines,this article,based on human purine metabolism characteristics and the bi-directional effect of uric acid on human health,reviews the impact of mushroom consumption on serum uric acid levels and gout risk and examines the multidimensional regulatory mechanisms of bioactive components in medicinal and edible mushrooms on uric acid metabolism and gout pathogenesis.This article aims to reassess the scientific value of edible mushrooms in managing hyperuricemia and gout risk,demonstrate their potential“net protective effect”in reducing serum uric acid concentrations and gout risk,and provide a theoretical foundation for developing high-value-added functional mushroom products.
作者
周锫
潘易
华蓉
杨宁
何容
苟学磊
陈正启
孙达锋
ZHOU Pei;PAN Yi;HUA Rong;YANG Ning;HE Rong;GOU Xuelei;CHEN Zhengqi;SUN Dafeng(Kunming Edible Fungi Research Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650221,China;Beijing Tangbash Catering Co.,Ltd.,Beijing 100032,China;Yunnan Academy of Edible Fungi Industry Development,Kunming 650221,China)
出处
《食品科学》
北大核心
2025年第24期384-395,共12页
Food Science
基金
云南省省市一体化专项(202402AN360003)
科技人才与平台计划(院士专家工作站)项目(202305AF150187)。
关键词
食用菌
嘌呤
高尿酸血症
痛风
健康效应
edible mushrooms
purine
hyperuricemia
gout
health effects
