mrjСовременная ревматологияModern Rheumatology Journal1996-70122310-158XIMA-PRESS, LLC10.14412/1996-7012-2025-6-122-127mrj-1889Research ArticleОБЗОРЫREVIEWSВлияние не мясных продуктов на уровень мочевой кислоты и риск развития подагры: обзор современных данных. Часть 2Impact of non-meat products on serum uric acid levels and risk of gout: a review of current evidence. Part 2https://orcid.org/0000-0002-5394-7869ЖелябинаО. В.ZhelyabinaO. V.

Ольга Владимировна Желябина

115522, Москва, Каширское шоссе, 34А

Olga Vladimirovna Zhelyabina

34A, Kashirskoe Shosse, Moscow 115522

olga-sheliabina@mail.ruhttps://orcid.org/0000-0003-1191-5831ЕлисеевМ. С.EliseevM. S.

115522, Москва, Каширское шоссе, 34А

34A, Kashirskoe Shosse, Moscow 115522

https://orcid.org/0000-0002-8777-7597ЧикинаМ. Н.ChikinaM. N.

115522, Москва, Каширское шоссе, 34А

34A, Kashirskoe Shosse, Moscow 115522

https://orcid.org/0009-0006-6138-9736КузьминаЯ. И.KuzminaYa. I.

115522, Москва, Каширское шоссе, 34А

34A, Kashirskoe Shosse, Moscow 115522

https://orcid.org/0000-0002-6068-3080ЛилаА. М.LilaA. M.

115522, Москва, Каширское шоссе, 34А; 125993, Москва, ул. Баррикадная, 2/1, стр. 1

34A, Kashirskoe Shosse, Moscow 115522;  2/1, Barrikadnaya Street, Build. 1, Moscow 125993

ФГБНУ «Научно-исследовательский институт ревматологии им. В.А. Насоновой»РоссияV.A. Nasonova Research Institute of RheumatologyRussian FederationФГБНУ «Научно-исследовательский институт ревматологии им. В.А. Насоновой»; ФГБОУ ДПО «Российская медицинская академия непрерывного профессионального образования» Минздрава РоссииРоссияV.A. Nasonova Research Institute of Rheumatology; Russian Medical Academy of Continuing Professional Education, Ministry of Health of RussiaRussian Federation202522122025196122127Copyright © Желябина О.В., Елисеев М.С., Чикина М.Н., Кузьмина Я.И., Лила А.М., 20252025Желябина О.В., Елисеев М.С., Чикина М.Н., Кузьмина Я.И., Лила А.М.Zhelyabina O.V., Eliseev M.S., Chikina M.N., Kuzmina Y.I., Lila A.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://mrj.ima-press.net/mrj/article/view/1889

Влияние мяса и алкоголя на уровень мочевой кислоты (МК) хорошо известно, воздействие же других продуктов питания изучено недостаточно. Современные исследования указывают, что употребление не мясных продуктов, включая молочные изделия, злаки, бобовые и овощи, может приводить как к снижению уровня МК, так и к ее накоплению. Например, молочные продукты могут способствовать выведению МК, тогда как некоторые растительные продукты и напитки за счет высокого содержания пуринов и фруктозы увеличивают риск обострений подагры.

В статье рассматриваются актуальные данные о влиянии различных не мясных продуктов на пуриновый обмен и их роль в развитии и профилактике подагры.

The impact of meat products and alcohol on uric acid (UA) levels is well known, whereas the effect of other food products has been studied insufficiently. Current studies indicate that the consumption of non-meat products, including dairy products, cereals, legumes, and vegetables, may lead both to a decrease in UA levels and to its accumulation. For example, dairy products may promote UA excretion, whereas some plant-based foods and beverages, due to their high purine and fructose content, increase the risk of gout flares.

This paper considers current data on the influence of various non-meat products on purine metabolism and their role in the development and prevention of gout.

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The authors declare that there are no conflicts of interest present.