Soyfoods, Hyperuricemia and Gout: A Review of the Epidemiologic and Clinical Data

黃豆食品與高尿酸血症及痛風：流行病學及臨床研究的回顧

Mark Messina ； Virginia L Messina ； Pauline Chan

《Asia Pacific Journal of Clinical Nutrition》 20卷3期 (2011/09) Pp. 347-358

https://doi.org/10.6133/apjcn.2011.20.3.01

摘要

黄豆食品长久以来就是亚洲传统饮食的一部分。它们提供大量的高质量蛋白质及拥有良好的脂肪酸组合。有一些挑戰性的研究更認為，即使不考虑黄豆食品的营养成分，它们本身也可为健康带来好处。但是，一些亚洲的保健人員和大众都广泛地相信，黄豆食品可增加痛风的风险以及会促成痛风病人急性发作的可能。为了考證此观念的真实性，本篇回顧嚴謹地评估了相关的临床及流行病学的资料。此外，亦提供亚洲高尿酸血症和痛风的病因及盛行率的背景资料，同時呈現一份针对亚洲保健從業人員对黄豆食品看法的小型调查报告。在这些保健相關人員当中，有95%认为黄豆食品相當或非常健康及有营养。相反地，有48%认为黄豆食品有可能导致痛风。然而，在6个被确定的流行病学研究中，并没有任何一个有证据显示摄取黄豆与尿酸的水平、高尿酸血症或痛风有关联。从评估的5份人群介入研究资料中，虽然显示黄豆蛋白质会提升血液中的尿酸，但基于亚洲人的黄豆摄取量，可预期的尿酸上升程度在临床上几可確定是無意義的。虽然长期的研究仍有必要，但依据目前已有的资料，已患上痛风或有风险患上痛风的人并不需要避免黄豆食品。

關鍵字

黄豆 ； 素食者 ； 痛風 ； 高尿酸血症 ； 尿酸

並列摘要

Soyfoods have long been a part of traditional Asian diets; they provide plentiful amounts of high-quality protein and have a favourable fatty acid profile. In addition, provocative research suggests soyfoods offer health benefits independent of the nutrients they provide. However, there is a widely-held belief among Asian health professionals and the public that soyfoods increase risk of gout and potentially precipitate acute attacks in patients with this disease. To examine the veracity of this belief, this review critically evaluated the relevant clinical and epidemiologic data. In addition, background information on the etiology and prevalence of hyperuricemia and gout in Asia is provided along with the results of a small survey of Asian healthcare professionals about their attitudes toward soyfoods. Among the healthcare professionals who responded to the survey, 95% considered soyfoods to be somewhat or very healthy and nutritious. In contrast, 48% expressed the view that soyfoods are likely to cause gout. However, none of the six epidemiologic studies identified provided any evidence that soy intake was associated with circulating uric acid levels, hyperuricemia or gout. Data from the five human intervention studies evaluated indicate soy protein does elevate serum uric levels, but in response to amounts comparable to Asian intake, the expected rise would almost certainly be clinically irrelevant. Although there is a need for long-term research, on the basis of the existing data there is no reason for individuals with gout or at risk of developing gout to avoid soyfoods.

並列關鍵字

soy ； vegetarian ； gout ； hyperuricemia ； uric acid