【摘要】 现代社会高尿酸血症和痛风等代谢性疾病发病率的不断上升，且发病群体呈现年轻化趋势，因此公众对食品中嘌呤含量的关注度日益提高。如何科学有效地降低食品中的嘌呤含量，进而开发出健康营养的低嘌呤食品已成为食品营养领域极为重要研究方向。该文详细阐述降低食品中嘌呤物质的多种方法，并探讨低嘌呤食品的研究现状及其面临的挑战，对低嘌呤食品在应用中的实际情况进行全面分析，为开发低嘌呤食物提供参考。更多还原

【Abstract】 The increasing and youthful incidence of metabolic diseases,including hyperuricemia and gout in modern society,leads to rising public attention to food purine content. Therefore,in the field of food nutrition,extremely important research directions have emerged,which are the scientific and effective reduction of purine content in food,as well as the subsequent development of healthy and nutritious low-purine foods. Consequently,this paper elaborated various methods for reducing purine substances in food,discussed the research status and challenges of low purine food,and comprehensively analyzed the actual application situation of low purine food. Additionally,it provided reference value for low purine food development.更多还原