Sarwar G, Brulé D
Bureau of Nutritional Sciences, National Health and Welfare, Tunney's Pasture, Ottawa, Ontario, Canada.
Prog Food Nutr Sci. 1991;15(3):159-81.
Foods rich in nucleic acids, which elevate serum uric acid levels, are restricted in the diets of hyperuricemic individuals. This restriction has been based on the amount of total dietary nucleic acids or all purines, assuming no differences in uricogenic effects of individual purines (adenine, guanine, hypoxanthine, and xanthine). However, inspite of their biochemical similarity, purines are metabolized differently and produce different uricogenic effects in animals and humans. Among the four purine bases, adenine and hypoxanthine have been reported to be more uricogenic than guanine and xanthine. Moreover, free adenine has been shown to be more uricogenic than its nucleoside or nucleotide when fed to animals. Changes in the contents of purines and release of free bases have been reported to occur during various cooking procedures such as stewing, roasting, boiling, and broiling of meat, poultry, and fish products. The differences in metabolic effects of individual purines, and modification in the amount and form of purines caused by processing would suggest that the uricogenic potential of processed foods should be based on the nature and quantity of dietary purines. Recent data on purine contents of processed foods, and information on metabolic effects of dietary purines are reviewed to assess the uricogenic potential of processed foods.
高尿酸血症患者的饮食需限制富含核酸的食物，这类食物会使血清尿酸水平升高。这种限制是基于膳食中总核酸或所有嘌呤的含量，假定各个嘌呤（腺嘌呤、鸟嘌呤、次黄嘌呤和黄嘌呤）的致尿酸作用没有差异。然而，尽管嘌呤在生化性质上相似，但它们在动物和人体内的代谢方式不同，产生的致尿酸作用也不同。在四种嘌呤碱基中，据报道腺嘌呤和次黄嘌呤比鸟嘌呤和黄嘌呤的致尿酸作用更强。此外，给动物喂食时，游离腺嘌呤的致尿酸作用比其核苷或核苷酸更强。据报道，在肉类、家禽和鱼类产品的各种烹饪过程（如炖、烤、煮和炙烤）中，嘌呤含量会发生变化，游离碱基会释放出来。各个嘌呤代谢效应的差异，以及加工导致的嘌呤含量和形式的改变，表明加工食品的致尿酸潜力应基于膳食嘌呤的性质和数量。本文综述了加工食品中嘌呤含量的最新数据以及膳食嘌呤代谢效应的信息，以评估加工食品的致尿酸潜力。
