Lei Lei, Wang Ji-Guang
Centre for Epidemiological Studies and Clinical Trials, Shanghai Key Laboratory of Hypertension, The Shanghai Institute of Hypertension, Department of Hypertension, Ruijin Hospital, Shanghai Jiaotong University School of Medicine, Shanghai, China.
Pulse (Basel). 2018 Jul;6(1-2):124-129. doi: 10.1159/000490573. Epub 2018 Jul 18.
The aim of the present review is to summarize recent studies on the relationship between dietary sodium intake and serum uric acid concentration. In short-term dietary sodium intervention studies, including a recent further analysis of a previously published trial, high dietary sodium intake (200 mmol/day), compared with a low sodium diet (20-60 mmol/day), resulted in a significant reduction in serum uric acid, being approximately 20-60 μmol/L. This finding, though consistent across short-term studies, is in contradiction to the long-term observational evidence on the relationship between dietary sodium intake and serum uric acid. Indeed, in a population-based prospective study, high dietary sodium intake was associated with a higher serum uric acid concentration. If serum uric acid would be followed up, several currently ongoing long-term randomized dietary sodium intervention studies may shed some light on how dietary sodium intake interacts with serum uric acid in the development of hypertension.
本综述的目的是总结近期关于饮食中钠摄入量与血清尿酸浓度之间关系的研究。在短期饮食钠干预研究中，包括对先前发表试验的最新进一步分析，高饮食钠摄入量（200 mmol/天）与低钠饮食（20 - 60 mmol/天）相比，导致血清尿酸显著降低，约为20 - 60 μmol/L。这一发现虽然在短期研究中一致，但与饮食钠摄入量和血清尿酸之间关系的长期观察证据相矛盾。事实上，在一项基于人群的前瞻性研究中，高饮食钠摄入量与较高的血清尿酸浓度相关。如果对血清尿酸进行随访，目前正在进行的几项长期随机饮食钠干预研究可能会阐明饮食钠摄入量在高血压发展过程中如何与血清尿酸相互作用。
