食品科学2025，Vol.46Issue(24)：384-395,12.DOI:10.7506/spkx1002-6630-20250617-117
食用菌嘌呤争议与健康效应重估:高尿酸血症及痛风风险管理中的多维调控机制
Reevaluating the Purine Controversy and Health Effects of Edible Mushroom:Multidimensional Regulatory Mechanisms in Hyperuricemia and Gout Risk Management
摘要
Abstract
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.关键词
食用菌/嘌呤/高尿酸血症/痛风/健康效应Key words
edible mushrooms/purine/hyperuricemia/gout/health effects分类
轻工纺织引用本文复制引用
周锫,潘易,华蓉,杨宁,何容,苟学磊,陈正启,孙达锋..食用菌嘌呤争议与健康效应重估:高尿酸血症及痛风风险管理中的多维调控机制[J].食品科学,2025,46(24):384-395,12.基金项目
云南省省市一体化专项(202402AN360003) （202402AN360003）
科技人才与平台计划(院士专家工作站)项目(202305AF150187) （院士专家工作站）
