| Objective To understand the species, quantity and level and eating habits of the onset male gout patients'food nutritional intakes in Qingdao so as to provide the basis for the prevention of gout and gout dietary quidance.Methods Sixty-four male patients in the Affiliated Hospital of Qingdao Medical College from June 2010 to March 2011 were enrolled in this survey. Their dietary intakes of six months before the onset of gout were analyzed with semi-quantitative food intake frequency method. At the same time, other information was collected which included eating habits, social economic and medical history, family history characteristics and so on.Results The respondents who participated this survey were aged 48.7±14.5 on average. The group aged 31-60 became the largest group accounting for 59.4%. Mean height was173.4±4.3cm,mean weight was 78.8±10.6kg, mean waist-hip ratio was 0.90±0.05, mean BMI was 25.9±3.4. Most of the household income monthly distributed in 1500 yuan accounting for 84.4%. High school and higher education were the majority accounting for 78.1%. More than half of respondents were accompanied by other diseases. Among these diseases, the highest incidence was high cholesterol accounting for 35.9%, followed by hypertension accounting for 29.7%.The family history of hypertension and diabetes accounted for 34.4% and 12.5% respectively, and the family history of high cholesterol and gout accounted for 10.9%and 7.8% respectively,. Six months before the onset of the survey, the mean total dietary energy was 2888.79kcal which was 120% of total energy intakes recommended by the Chinese Nutrition Society.The average fat intake was 93.54g, and occupied 29.1% of total energy. Average protein intake was 105.57g, and occupied 14.5% of total energy, more than the recommended nutrient intake for energy percentage in Chinese Nutrition Society. Carbohydrates were occupied 56.2% of total energy, lower than the the percentage of the recommended energy supply in the Chinese Nutrition Society. VB1, VE, VPP intakes were too high, and were respectively occupied 184%,249% and 246% of the recommended nutritional intake (RNI). Calcium,sodium, zinc, magnesium, essential to human needs, the rest were higher than the recommended intake (RNI), including iron, copper, selenium are more than the recommended intake (RNI) of 200%.Saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acid intake ratio was 1:1.48:1.41,the intake of monounsaturated fatty acids and polyunsaturated fatty acid was relatively high, and the intake of saturated fatty acids was relatively low. Average daily intakes of seafood were 156.3g.Respondents who intook seafood more than 100g were occupied 46.9%.Respondents who intook beer more than 1 time per month were occupied 62.5%, and the average daily intakes were 1077.7ml.52.5% of Respondents intook beer more than 750ml per day on average. Respondents who intook liquor more than 1 time per month were occupied 57.8%,and the intakes were 84.4g per day on average.43.2% of the respondents intook liquor more than 50g per day on average.Many people took wine as the first addition on dietary habits.35.9% of patients regularly ate spicy foods,20.3% of patients often ate sweets. 21.9% of the patients often ate fried food,32.8% of the patients ate soup,50.0% of patients drank the broth. More than 89% of the patients eat three meals a day,45.3% of patients took lunch as the most meal,40.6% of patients took diner as the most meal. 81.3% of patients was able to regularly have meals, and 73.4% of the patients was able to concentrate on diet.Conclusions This study suggested that respondents had irrational diet, Higher total energy intake and high protein intakes and most of vitamins and minerals all exceeded the recommended intake. Seafood and alcohol intakes also exceed the recommended intake. On dietary habits, most of the respondents could concentrate on diet on time, but they prefered for wine and broth and other foods high in purine.lt is suggested that gout nutrition and health education should be strengthen and the irrational eating habits should be improved to control gout progress. |
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