Messina Mark, Messina Virginia L, Chan Pauline
Department of Nutrition, School of Public Health, Loma Linda University and Nutrition Matters, Port Townsend, WA 98368, United States.
Asia Pac J Clin Nutr. 2011;20(3):347-58.
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.
豆制品长期以来一直是亚洲传统饮食的一部分；它们提供大量优质蛋白质，且脂肪酸组成良好。此外，有启发性的研究表明，豆制品带来的健康益处与其所含营养成分无关。然而，亚洲的健康专家和公众普遍认为，豆制品会增加痛风风险，并可能促使痛风患者急性发作。为了检验这一观点的真实性，本综述对相关临床和流行病学数据进行了严格评估。此外，还提供了亚洲高尿酸血症和痛风的病因及患病率的背景信息，以及一项针对亚洲医疗保健专业人员对豆制品态度的小型调查结果。在参与调查的医疗保健专业人员中，95%认为豆制品较为健康且营养丰富。相比之下，48%的人认为豆制品可能会引发痛风。然而，已确定的六项流行病学研究均未提供任何证据表明大豆摄入量与血尿酸水平、高尿酸血症或痛风有关。五项人体干预研究的数据评估表明，大豆蛋白确实会提高血清尿酸水平，但就亚洲人的摄入量而言，预期的升高几乎肯定在临床上无足轻重。尽管需要进行长期研究，但根据现有数据，痛风患者或有患痛风风险的个体没有理由避免食用豆制品。
