Diet recommendation method for relieving symptoms of gout patient

Abstract

The invention relates to the technical field of medical informatics, in particular to a diet recommendation method for relieving symptoms of gout patients. The method comprises the following steps: acquiring intake data and uric acid content of each food of a gout patient; obtaining the intake score of each food according to the difference of intake times of each food and other food and the correlation between the single intake of each food and the uric acid content, screening recommended food and constructing an initial recommended recipe; determining a uric acid cooperation coefficient of each recommended food in combination with the difference between the influence of the intake condition of each recommended food on the uric acid content and the influence of the intake condition when each recommended food and other recommended food are taken together on the uric acid content; generating a to-be-recommended recipe according to the forward influence degree of each recommended food on the uric acid content; and screening an optimal recommended recipe by combining the correlation between the intake of food in the to-be-recommended recipe and the content of uric acid, the intake fraction and the uric acid synergistic coefficient. According to the invention, personalized diet recommendation can be carried out on gout patients.

Description

Technical Field

[0001] The present invention relates to the technical field of medical informatics, and particularly relates to a dietary recommendation method for relieving symptoms of gout patients. Background Art

[0002] Gout is a disease caused by the deposition of urate in joints, usually accompanied by severe pain and joint inflammation. In gout management, diet control plays a very important role. Through reasonable diet control, gout patients can effectively reduce the frequency and severity of symptoms and improve their quality of life; personalized diet plans are formulated for different patients to better manage and control gout.

[0003] Existing dietary recommendation methods for relieving symptoms of gout patients usually rely on data analysis and pattern recognition in machine learning. By analyzing the personal health data of gout patients, such as weight, uric acid level, etc., machine learning can generate accurate recipe recommendations; however, existing methods rely on simplified rules, such as single nutrient intake recommendations, ignoring individual differences and patients' personal preferences, resulting in the inability to provide personalized dietary recommendations for gout patients. Summary of the Invention

[0004] In order to solve the problem that existing methods cannot provide personalized dietary recommendations for gout patients, the purpose of the present invention is to provide a dietary recommendation method for relieving symptoms of gout patients, and the specific technical solutions adopted are as follows: The present invention provides a dietary recommendation method for relieving symptoms of gout patients, and the method includes the following steps: Obtain the intake amount, intake frequency, and uric acid content of different types of foods of gout patients within a historical time period; Obtain the intake score of each food according to the difference in the intake frequency of each food from other foods and the correlation between the single intake amount of each food and the uric acid content after intake; use the intake score to screen recommended foods and obtain a number of initial recommended recipes determined by the recommended foods; Determine the uric acid synergy coefficient of each recommended food according to the difference between the influence of the intake situation of each recommended food on the uric acid content and the influence of the intake situation when each recommended food is co-intaken with other recommended foods on the uric acid content; judge whether to replace each recommended food with other foods of the same type according to the positive influence degree of each recommended food on the uric acid content, and generate a recipe to be recommended; Screen the best recommended recipe by combining the correlation between the intake amount of each food in each recipe to be recommended and the uric acid content, the single intake amount, the intake score, and the corresponding uric acid synergy coefficient.

[0005] Preferably, obtaining the intake score of each food based on the difference in the intake times of each food from other foods and the correlation between the single intake amount of each food and the uric acid content after intake includes: Obtaining the preference coefficient of gout patients for candidate foods according to the difference in the intake times of candidate foods of gout patients compared with the intake times of other types of foods within a historical time period; Calculating the negative correlation mapping value of the correlation coefficient between the single intake amount of candidate foods and the uric acid content after intake within a historical time period, and taking the product of the mapping value and the preference coefficient as the intake score of the candidate foods; The candidate food is any kind of food; Among them, the preference coefficient of gout patients for the i-th food is , represents the intake times of the i-th food of gout patients within a historical time period, represents the average value of the intake times of all other types of foods except the i-th food of gout patients within a historical time period, represents the logarithmic function with a base of 2.

[0006] Preferably, using the intake score to screen recommended foods includes: Arranging the intake scores in descending order to obtain an intake score sequence; Determining the foods corresponding to the first preset number of elements in the intake score sequence as recommended foods.

[0007] Preferably, obtaining the correlation coefficient between the single intake amount of candidate foods and the uric acid content after intake within a historical time period includes: Sorting the single intake amount of candidate foods and the uric acid content after intake of candidate foods in chronological order within a historical time period to obtain a sequence of the single intake amount of candidate foods and a sequence of the uric acid content after intake of candidate foods within a historical time period; Calculating the correlation coefficient between the sequence of the single intake amount of candidate foods and the sequence of the uric acid content after intake of candidate foods.

[0008] Preferably, determining the uric acid synergy coefficient of each recommended food by combining the difference between the influence of the intake situation of each recommended food on the uric acid content and the influence of the intake situation when each recommended food is co-intaken with other recommended foods on the uric acid content includes: For any recommended food: Calculate the correlation coefficient between the intake sequence of any recommended food and the uric acid content sequence after the intake of any recommended food, and record it as the first correlation coefficient corresponding to any recommended food; respectively calculate the correlation coefficient between the intake sequence of other recommended foods and the uric acid content sequence after the intake of other recommended foods when any recommended food is taken together with other recommended foods, and record it as the corresponding second correlation coefficient corresponding to each other recommended food; According to the first correlation coefficient and the second correlation coefficient, the uric acid synergistic coefficient of any recommended food is obtained.

[0009] Preferably, obtaining the uric acid synergy coefficient of any recommended food according to the first correlation coefficient and the second correlation coefficient includes: Calculate the difference between the first correlation coefficient corresponding to any one of the recommended foods and the second correlation coefficient corresponding to each of the other recommended foods, and record it as the correlation difference between any one of the recommended foods and each of the other recommended foods; Obtaining a uric acid synergy coefficient of any recommended food according to the overall distribution of correlation differences between any recommended food and other recommended foods; The uric acid synergy coefficient of the jth recommended food is: In the formula, represents the uric acid synergy coefficient of the jth recommended food, Indicates the number of recommended food types, represents the intake sequence of the mth recommended food in the preset time period, represents the uric acid content sequence after the jth recommended food is consumed within a preset time period, represents the intake sequence of the mth recommended food in addition to the jth recommended food within the preset time period, represents the uric acid content sequence after the mth recommended food is consumed within the preset time period except the jth recommended food, Represents a function for obtaining the correlation coefficient.

[0010] Preferably, judging whether to replace each recommended food with other foods of the same type as each recommended food according to the positive impact of each recommended food on uric acid content, and generating a recipe to be recommended, comprises: For any recommended food: The correlation coefficient between the intake of any one of the recommended foods and the uric acid content is recorded as the third correlation coefficient; wherein the positive influence degree indicates a positive correlation between the intake of the food and the urea content; If the third correlation coefficient is greater than a preset correlation threshold, other foods of the same type as any of the recommended foods are used as substitute foods for any of the recommended foods, and any of the recommended foods in the initial recommended recipe is replaced to obtain a recipe to be recommended.

[0011] Preferably, screening the best recommended recipes by combining the correlation between the intake of each food in each recipe to be recommended and the uric acid content, the single intake, the intake fraction, and the corresponding uric acid synergistic coefficient, includes: For any initial recommended recipe: Denote the uric acid synergistic coefficient of each recommended food in any initial recommended recipe and the correlation coefficient between the intake of each recommended food and the uric acid content after intake as the fourth correlation coefficient; According to the fourth correlation coefficient, obtain the uric acid balance coefficient of any initial recommended recipe, and both the uric acid synergistic coefficient and the fourth correlation coefficient are negatively correlated with the uric acid balance coefficient; Based on the difference between the single food intake and the overall food intake during the diet of a gout patient according to the recipe to be analyzed, the uric acid balance coefficient of the initial recommended recipe corresponding to the recipe to be analyzed, and the intake fraction of each food in the recipe to be analyzed, obtain the recommended value of the recipe to be analyzed; The recipe to be analyzed is any recipe to be recommended; Sort all the recipes to be recommended in descending order of the recommended value to obtain a sequence of recipes to be recommended; Take the first preset second number of recipes to be recommended in the recipes to be recommended as the best recommended recipes; The uric acid balance coefficient of the v-th initial recommended recipe is expressed as: Wherein, represents the uric acid balance coefficient of the v-th initial recommended recipe, represents the number of types of recommended foods in the v-th initial recommended recipe, represents the uric acid synergistic coefficient of the k-th recommended food in the v-th initial recommended recipe, represents the intake sequence of the k-th recommended food in the v-th initial recommended recipe, represents the uric acid content sequence after the intake of the k-th recommended food in the v-th initial recommended recipe, represents and the correlation coefficient between, that is, the fourth correlation coefficient; represents the normalization function.

[0012] Preferably, the obtaining of the recommended value of the recipe to be analyzed based on the difference between the single food intake and the overall food intake during the diet of a gout patient according to the recipe to be analyzed, the uric acid balance coefficient of the initial recommended recipe corresponding to the recipe to be analyzed, and the intake fraction of each food in the recipe to be analyzed, includes: Calculate the first average value of the total weight of food intake for all times during the diet of gout patients according to the recipe to be analyzed; Based on the weight difference between the total weight of each food intake and the first average value during the diet of gout patients according to the recipe to be analyzed, the uric acid balance coefficient of the initial recommended recipe corresponding to the recipe to be analyzed, and the second average value of the intake fractions of all foods in the recipe to be analyzed, obtain the recommended value of the recipe to be analyzed. The weight difference is negatively correlated with the recommended value of the recipe to be analyzed, and both the uric acid balance coefficient and the second average value are positively correlated with the recommended value of the recipe to be analyzed.

[0013] The present invention has at least the following beneficial effects: The present invention takes into account that the traditional dietary recommendation method for relieving the symptoms of gout patients relies on a single nutrient intake recommendation, ignoring individual differences and the degree of preference of patients for different foods. The present invention obtains the intake fraction of each food by analyzing the historical eating habits of gout patients and the impact of different foods in the historical diet on the uric acid content level in the patients' bodies, and based on this, screens out a variety of recommended foods and determines multiple initial recommended recipes composed of recommended foods, providing a basis for formulating personalized dietary recipes in the future; further considering the interaction between different foods in the initial recommended recipe to determine the uric acid synergy coefficient of each recommended food, and judging whether to replace it with other foods of the same type as each recommended food according to the positive impact degree of each recommended food on the uric acid content, generating the recipe to be recommended, and combining the single intake amount, intake fraction, uric acid synergy coefficient of the foods in each recipe to be recommended and the impact degree of the overall recipe on the uric acid level in the patients' bodies to obtain the uric acid balance coefficient of the recipe, comprehensively evaluating each recipe to be recommended, screening out the best recommended recipe, and ensuring the quality of life of gout patients while making personalized dietary recommendations for gout patients. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] In order to more clearly illustrate the technical solutions and advantages in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0015] Figure 1 It is a flowchart of a dietary recommendation method for relieving the symptoms of gout patients provided by an embodiment of the present invention; Figure 2 It is a structural block diagram of a dietary recommendation system for relieving the symptoms of gout patients provided by an embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0016] To further elaborate on the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the following provides a detailed description of a diet recommendation method for relieving the symptoms of gout patients according to the present invention in combination with the accompanying drawings and preferred embodiments as follows.

[0017] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which the present invention belongs.

[0018] The following specifically describes the specific scheme of a diet recommendation method for relieving the symptoms of gout patients provided by the present invention in combination with the accompanying drawings.

[0019] An embodiment of a diet recommendation method for relieving the symptoms of gout patients: The specific scenario targeted by this embodiment is: In the process of controlling the diet of gout patients, not only the impact of food types on the condition of gout patients should be considered, but also the preferences of gout patients should be taken into account. Different diet recommendation plans should be formulated for different gout patients according to the interaction between different foods to meet the personalized needs of different gout patients.

[0020] This embodiment proposes a diet recommendation method for relieving the symptoms of gout patients, as Figure 1 shown, a diet recommendation method for relieving the symptoms of gout patients in this embodiment includes the following steps: Step S1, obtain the intake amount, intake frequency, and uric acid content of different types of foods consumed by gout patients within a historical time period.

[0021] The severity of gout patients' symptoms is mainly determined by the uric acid content in the body. Therefore, during the process of formulating personalized recommended recipes for gout patients in this embodiment, record the types of foods consumed by gout patients each time and the intake amount of each type of food, and after a fixed time interval after each food intake, use a uric acid analyzer to collect the uric acid content of gout patients. This fixed time interval is set by the implementer according to specific circumstances.

[0022] In this embodiment, the historical time period is a set composed of all historical moments within a preset time period. In this embodiment, the preset time period is 6 months. In specific applications, the implementer can set it according to specific circumstances.

[0023] So far, this embodiment has collected the intake amount of each type of food consumed by gout patients each time within the historical time period and the uric acid content after each intake, and counted the intake frequency of each type of food.

[0024] Step S2: Obtain the intake score for each food based on the difference in the intake times between each food and other foods and the correlation between the single intake amount of each food and the uric acid level after intake; use the intake score to screen for recommended foods and obtain a number of initial recommended recipes determined by the recommended foods.

[0025] Existing dietary recommendation methods for relieving the symptoms of gout patients rely on formulating a single dietary plan based on the overall health of gout patients and do not take into account the personalized eating habits of the target patients. Therefore, it is necessary to optimize the dietary recommendation method in the traditional method.

[0026] Specifically, it can be evaluated by analyzing the historical food intake types of gout patients and the possible interactions between foods. Finally, based on the evaluation results of different foods and the impact degree of food intake on the gout symptoms of patients, the system formulates personalized dietary plans for different individual gout patients to ensure that patients can effectively improve their quality of life while maintaining good health.

[0027] Generally, different individual patients have different preference levels for different foods. If the diet plan includes foods that the patient likes, the patient may follow the diet plan for a longer duration. For example, if a patient likes a certain kind of fruit or vegetable and this food also complies with the suggestions of the gout diet, the patient will be more likely to choose these foods rather than choosing high-purine foods against the suggestions; based on this, the attractiveness of each food to the patient can be measured by the prominence of the intake times of each food within the historical time period of the gout patient.

[0028] Furthermore, considering that individual patients have different reactions to the intake of different types of foods. For example, when there is a large amount of purine in the food, it will be decomposed into uric acid in the body, which will further exacerbate the gout symptoms of the patient, while some foods may contain more vitamin C, which helps to promote the excretion of uric acid; the severity of the gout symptoms will directly affect the patient's preference for the target food. Therefore, when obtaining the preference factor of each food for the gout patient, it is necessary to further consider the impact degree of this food on the gout symptoms of the patient to correct the attractiveness of this food to the patient.

[0029] In this embodiment, any one kind of food is taken as an example for illustration, and the method provided in this embodiment can be used to process other kinds of foods.

[0030] Denote any kind of food as the candidate food. Sort the single intake amounts of the candidate food in the historical time period in chronological order to obtain the sequence of single intake amounts of the candidate food in the historical time period. Sort the uric acid levels after the intake of the candidate food in the historical time period in chronological order to obtain the sequence of uric acid levels after the intake of the candidate food in the historical time period. Then, based on the difference in the intake times of the candidate food by gout patients compared to the intake times of other types of food in the historical time period, obtain the preference coefficient of gout patients for the candidate food. Specifically, calculate the negative correlation mapping value of the correlation coefficient between the single intake amount of the candidate food and the uric acid level after intake in the historical time period, and take the product of the mapping value and the preference coefficient as the intake score of the candidate food. In this embodiment, the correlation coefficient between the two sequences is represented by the Pearson correlation coefficient, that is, calculate the Pearson correlation coefficient between the corresponding two sequences and take the Pearson correlation coefficient as the correlation coefficient between the two sequences.

[0031] In this embodiment, the specific calculation formula for the intake score is given. The intake score of the i-th food can be expressed as: Where, represents the intake score of the i-th food, represents the sequence of single intake amounts of the i-th food in the historical time period, represents the sequence of uric acid levels after the intake of the i-th food in the historical time period, represents the Pearson correlation coefficient between the sequence of single intake amounts of the i-th food in the historical time period and the sequence of uric acid levels after the intake of the i-th food in the historical time period, represents the intake times of the i-th food by gout patients in the historical time period, represents the average value of the intake times of all other types of food except the i-th food by gout patients in the historical time period, e represents the natural constant, represents the logarithmic function with base 2.

[0032] characterizes the preference coefficient of gout patients for the i-th food; in the daily diet of gout patients, for foods that often appear in the historical eating habits, it usually means that the current patient has a higher preference for this food. Then the larger the value of, the more times the i-th food appears compared to other foods in the historical diet of gout patients, that is, the more prominent the i-th food is in the patient's historical diet data, that is, the greater the preference coefficient of the patient for the i-th food. When formulating a personalized diet recommendation recipe later, it is necessary to give priority to recommending foods with a larger preference coefficient of the patient.

[0033] When the Pearson correlation coefficient between the sequence of the single intake amount of the i-th food within the historical time period and the sequence of the uric acid content after the intake of the i-th food within the historical time period is positive, it indicates that the intake amount of the i-th food is positively correlated with the uric acid content in the patient's body, and food intake will exacerbate the patient's gout symptoms; when the Pearson correlation coefficient between the sequence of the single intake amount of the i-th food within the historical time period and the sequence of the uric acid content after the intake of the i-th food within the historical time period is negative, the intake amount of the i-th food is negatively correlated with the uric acid content in the patient's body, and food intake will relieve the patient's gout symptoms.

[0034] The preference coefficient of the current food is corrected by the influence degree of specific foods on the uric acid content level in the body of gout patients within the historical time period. The calculation of the intake score takes into account that due to the exacerbation of gout symptoms, the patient's physiological preference for the current food decreases, and a more accurate intake score of the food is obtained.

[0035] By using the above method, the intake score of each food can be obtained, and the intake scores are arranged in descending order to obtain an intake score sequence; the foods corresponding to the first preset number of elements in the intake score sequence are determined as recommended foods. In this embodiment, the preset number is 15, and in specific applications, the implementer can set it according to specific circumstances.

[0036] After screening a variety of recommended foods, these recommended foods can be combined. The specific combination process will not be elaborated here too much, and multiple diet plans are obtained. Each diet plan obtained at this time is recorded as an initial recommended recipe, that is, multiple initial recommended recipes are obtained.

[0037] Step S3, determine the uric acid synergy coefficient of each recommended food based on the difference between the influence of the intake situation of each recommended food on the uric acid content and the influence of the intake situation when each recommended food is co-ingested with other recommended foods on the uric acid content; according to the positive influence degree of each recommended food on the uric acid content, judge whether to replace it with other foods of the same type as each recommended food to generate a recipe to be recommended.

[0038] In the actual diet process, in some cases, for gout patients, when they intake a single food, its deteriorating effect on gout symptoms is relatively small, but when combined with other foods and ingested together, it will cause a significant aggravation of gout symptoms. For example, food A itself contains a certain amount of purine, but when ingested alone, it will not significantly increase the patient's uric acid level because its purine content may be relatively low or other components can partially offset its influence on uric acid. However, when food A and B are ingested simultaneously, a multiplicative effect or mutual enhancement effect may occur. For example, food B affects the uric acid excretion function of the kidneys, causing the small amount of uric acid produced by food A to accumulate continuously in the body, resulting in a rapid increase in uric acid level, thus exacerbating gout symptoms.

[0039] Based on the above features, in this embodiment, any one of the recommended foods is taken as an example for illustration, and the methods provided in this embodiment can be used to process other recommended foods.

[0040] For any one of the recommended foods: Calculate the correlation coefficient between the intake sequence of this recommended food and the uric acid content sequence after the intake of this recommended food, and denote it as the first correlation coefficient corresponding to this recommended food; calculate the correlation coefficient between the intake sequence of other recommended foods and the uric acid content sequence after the intake of other recommended foods when this recommended food is taken together with other recommended foods, and denote it as the second correlation coefficient corresponding to each of the other recommended foods; calculate the difference between the first correlation coefficient corresponding to this recommended food and the second correlation coefficient corresponding to each of the other recommended foods except this recommended food, and denote it as the correlation difference between this recommended food and each of the other recommended foods.

[0041] It should be noted that: in this embodiment, the intake sequences are all sequences obtained by sorting the intakes of the corresponding foods each time in chronological order, and the uric acid content sequences are all sequences obtained by sorting the uric acid contents of gout patients after food intake in chronological order.

[0042] Further, according to the overall distribution of the correlation differences between this recommended food and other recommended foods, obtain the uric acid synergy coefficient of this recommended food.

[0043] In this embodiment, a specific calculation formula for the uric acid synergy coefficient is given. The uric acid synergy coefficient of the jth recommended food can be expressed as: In the formula, represents the uric acid synergy coefficient of the jth recommended food, represents the number of types of recommended foods, represents the intake sequence of the mth recommended food within a preset time period, represents the uric acid content sequence after the intake of the jth recommended food within a preset time period, represents the intake sequence of the mth recommended food except the jth recommended food within a preset time period, represents the uric acid content sequence after the intake of the mth recommended food except the jth recommended food within a preset time period, represents the function for obtaining the correlation coefficient. Since the correlation coefficient between two sequences in this embodiment is represented by the Pearson correlation coefficient, therefore, represents and the Pearson correlation coefficient between Indicate and the Pearson correlation coefficient between them.

[0044] Characterize the correlation difference between the j-th recommended food and the m-th recommended food except the j-th recommended food. The larger this value, the greater the impact of the j-th recommended food on the uric acid level when combined with other recommended foods in the initial recommended recipe. At the same time, when the value is positive, it means that the combined intake of the j-th recommended food and other recommended foods is more significant in increasing the uric acid level than the individual intake; when the value is negative, it means that the combined intake of the j-th recommended food and other recommended foods is less in increasing the uric acid level than the individual intake or may reduce the uric acid level. When obtaining the uric acid balance coefficient between subsequent recommended recipes, for foods with a larger uric acid synergy coefficient, a larger weight ratio should be set to more accurately measure the uric acid balance coefficient between various foods in the recipe.

[0045] Using the above method, by analyzing the average value of the difference between the degree of influence of the intake of each recommended food on the patient's uric acid content and the degree of influence of the historical intake ratio when each recommended food is consumed simultaneously with other recommended foods on the patient's uric acid content, to measure the uric acid synergy coefficient between each recommended food and other recommended foods, and obtain the uric acid synergy coefficient of each recommended food.

[0046] When formulating a dietary recommendation plan for gout patients, since some foods preferred by patients have a greater positive impact on the accumulation of uric acid in the patient's body, that is, a higher positive impact degree. If patients often consume such foods, it will increase the possibility of gout attacks in patients. For high-impact foods that patients like, they can be recommended to be replaced with low-impact foods of the same type to reduce the risk of uric acid accumulation in the body. For example, if patients like to eat meat, especially high-impact foods such as animal offal, they can be recommended to be replaced with low-impact foods such as chicken and fish to better reduce the risk of gout attacks. It should be noted that: the positive impact degree represents the positive correlation between the intake of food and the urea content.

[0047] Based on the above analysis, for any recommended food: In this embodiment, the Pearson correlation coefficient between two sequences is used as the correlation coefficient between the two, and the Pearson correlation coefficient between the intake of the recommended food and the uric acid content is calculated. Therefore, in this embodiment, this Pearson correlation coefficient is denoted as the third correlation coefficient. It should be noted that the specific calculation process of the Pearson correlation coefficient between the intake of the recommended food and the uric acid content is as follows: Sort the intake of the recommended food each time in chronological order to obtain the intake sequence of the recommended food; Sort the uric acid content of the gout patient after the intake of the recommended food in chronological order to obtain the uric acid content sequence after the intake of the recommended food, and calculate the Pearson correlation coefficient between the intake sequence of the recommended food and the uric acid content sequence after the intake of the recommended food, and use this Pearson correlation coefficient as the Pearson correlation coefficient between the intake of the recommended food and the uric acid content.

[0048] If the third correlation coefficient is greater than the preset correlation threshold, then other foods of the same type as the recommended food are used as substitute foods for any one of the recommended foods, and any one of the recommended foods in the initial recommended recipe is replaced, and the recipe after replacement is denoted as the recipe to be recommended. In this embodiment, the preset correlation threshold is 0.7. In specific applications, the implementer can set it according to specific circumstances.

[0049] Using the above method, all recommended foods are processed to obtain multiple recipes to be recommended. It should be noted that if none of the foods in the initial recommended recipe are replaced, then the initial recommended recipe is also used as a recipe to be recommended. Thus, multiple recipes to be recommended can be obtained.

[0050] Step S4, combining the correlation between the intake of each food in each recipe to be recommended and the uric acid content, the single intake, the intake fraction, and the corresponding uric acid synergistic coefficient, to screen the best recommended recipe.

[0051] In the remission of gout symptoms, purines in different foods ingested by gout patients will be metabolized into uric acid, which will in turn affect the uric acid level in the patient's body. Therefore, in the process of managing gout patients, diet is crucial for controlling the uric acid level. In real life, there may be individual differences in the uric acid metabolism of gout patients. Therefore, the dietary recommendations for the remission of gout patients' symptoms should consider the individualized nutritional needs and disease characteristics of the patients, that is, the food combination of the recommended recipe for symptom remission should scientifically control the uric acid content level in the patient's body, so that the uric acid level in the patient's body remains stable, in order to relieve symptoms and prevent the deterioration of the patient's condition.

[0052] For any initial recommended recipe: Calculate the Pearson correlation coefficient between the intake of each recommended food in the initial recommended recipe and the uric acid content after intake. The Pearson correlation coefficient between the intake and the uric acid content after intake is the Pearson correlation coefficient between the intake sequence and the uric acid content sequence after intake. Denote this Pearson correlation coefficient as the fourth correlation coefficient. Obtain the uric acid balance coefficient of the initial recommended recipe based on the uric acid synergy coefficient of each recommended food in the initial recommended recipe and the fourth correlation coefficient between the intake of each recommended food and the uric acid content after intake. Both the uric acid synergy coefficient and the fourth correlation coefficient are negatively correlated with the uric acid balance coefficient.

[0053] Among them, the negative correlation means that the dependent variable will decrease as the independent variable increases, and the dependent variable will increase as the independent variable decreases. It can be a subtraction relationship, a division relationship, etc., which is determined by the actual application.

[0054] In this embodiment, a specific calculation formula for the uric acid balance coefficient is given. The uric acid balance coefficient of the v-th initial recommended recipe can be expressed as: Among them, represents the uric acid balance coefficient of the v-th initial recommended recipe, represents the number of types of recommended foods in the v-th initial recommended recipe, represents the uric acid synergy coefficient of the k-th recommended food in the v-th initial recommended recipe, represents the intake sequence of the k-th recommended food in the v-th initial recommended recipe, represents the uric acid content sequence after the intake of the k-th recommended food in the v-th initial recommended recipe, represents and The correlation coefficient between them, that is, the fourth correlation coefficient; represents the normalization function.

[0055] In the initial recommended recipe, different foods have different degrees of influence on the uric acid content level in the body of gout patients. Therefore, by accumulating the influence degrees of each food on the uric acid content level in the initial recommended recipe, and introducing the uric acid synergy coefficients of different foods to correct their influence degrees during the accumulation process, that is The larger the value of, the greater the final influence degree of each recommended food in the v-th initial recommended recipe on the uric acid content level in the patient's body, that is, the smaller the uric acid balance coefficient of the v-th initial recommended recipe.

[0056] By adopting the above method, the uric acid balance coefficient of each initial recommended recipe can be obtained. Next, this embodiment will take a recipe to be recommended as an example for illustration, and the method provided in this embodiment can be used to process other recipes to be recommended.

[0057] Specifically, any recipe to be recommended is denoted as the recipe to be analyzed; according to the difference between the single food intake and the overall food intake during the diet of the gout patient according to the recipe to be analyzed, the uric acid balance coefficient of the initial recommended recipe corresponding to the recipe to be analyzed, and the intake fraction of each food in the recipe to be analyzed, the recommended value of the recipe to be analyzed is obtained; according to the total weight of each food intake during the diet of the gout patient according to the recipe to be analyzed, the average value of the total weight of all food intakes during the diet of the gout patient according to the recipe to be analyzed is calculated, and this average value is denoted as the first average value; then, according to the intake fraction of each food in the recipe to be analyzed, the average value of the intake fractions of all foods in the recipe to be analyzed is calculated, and this average value is denoted as the second average value; according to the weight difference between the total weight of each food intake and the first average value during the diet of the gout patient according to the recipe to be analyzed, the uric acid balance coefficient of the initial recommended recipe corresponding to the recipe to be analyzed, and the second average value of the intake fractions of all foods in the recipe to be analyzed, the recommended value of the recipe to be analyzed is obtained, where the weight difference is negatively correlated with the recommended value of the recipe to be analyzed, and both the uric acid balance coefficient and the second average value are positively correlated with the recommended value of the recipe to be analyzed.

[0058] Among them, the positive correlation means that the dependent variable will increase as the independent variable increases, and the dependent variable will decrease as the independent variable decreases. It can be an additive relationship, a multiplicative relationship, etc., which is determined by the actual application; the negative correlation means that the dependent variable will decrease as the independent variable increases, and the dependent variable will increase as the independent variable decreases. It can be a subtractive relationship, a divisive relationship, etc., which is determined by the actual application.

[0059] In this embodiment, a specific calculation formula for the recommended value is given. The recommended value of the th recipe to be recommended can be expressed as: Among them, represents the recommended value of the th recipe to be recommended, represents the number of times the gout patient intakes the th recipe to be recommended, represents the total weight of food intake during the th intake of the th recipe to be recommended by the gout patient, represents the total number of times the gout patient intakes the The average value of the total weight of food intake during the process of recommending the number of food types in the the uric acid balance coefficient of the initial recommended recipe corresponding to the the intake fraction of the th food in the th recommended recipe to be recommended, where e represents the natural constant,

[0060] It should be noted that: the initial recommended recipe corresponding to the th recommended recipe to be recommended is the initial recommended recipe before the food types in the th recommended recipe to be recommended are replaced.

[0061] represents the second average value, represents the weight difference between the total weight of each food intake and the average value during the diet according to the th recommended recipe to be recommended by gout patients. When the weight difference between the total weight of each food intake and the average value during the diet according to the th recommended recipe to be recommended is smaller, and the average value of the food intake fraction and the uric acid balance coefficient of the food in this recommended recipe to be recommended are larger, it means that the degree of fit between the recommended recipe to be recommended and the eating habits of uric acid patients is higher, that is, the th recommended recipe to be recommended has a larger recommended value.

[0062] By using the above method, the recommended value of each recommended recipe to be recommended can be obtained. The larger the recommended value, the more suitable the corresponding recommended recipe to be recommended is for the current gout patients. Therefore, all the recommended recipes to be recommended are sorted in descending order of the recommended value to obtain a sequence of recommended recipes to be recommended; the first preset second number of recommended recipes to be recommended in the recommended recipes to be recommended are used as the best recommended recipes. In this embodiment, the preset second number is 3. In specific applications, the implementer can set it according to specific situations.

[0063] After screening out the best recommended recipes, they are recommended to gout patients for them to choose, realizing personalized recommendation of the diet of gout patients, and effectively relieving the gout symptoms of patients while ensuring the quality of life of gout patients.

[0064] In this embodiment, considering that the traditional dietary recommendation method for relieving the symptoms of gout patients relies on a single nutrient intake recommendation, ignoring individual differences and the degree of preference of patients for different foods, this embodiment obtains the intake score of each food by analyzing the historical eating habits of gout patients and the impact of different foods in the historical diet on the uric acid content level in the patients' bodies, and based on this, screens out a variety of recommended foods, determines a number of initial recommended recipes composed of the recommended foods, providing a basis for formulating personalized dietary recipes in the follow-up; further considering the interaction between different foods in the initial recommended recipes to determine the uric acid synergy coefficient of each recommended food, and judging whether to replace each recommended food with other foods of the same type according to the positive impact degree of each recommended food on the uric acid content, generating the recipes to be recommended, obtaining the uric acid balance coefficient of the recipes by combining the single intake amount, intake score, uric acid synergy coefficient of the foods in each recipe to be recommended and the impact degree of the overall recipe on the uric acid level in the patients' bodies, comprehensively evaluating each recipe to be recommended, screening out the best recommended recipe, while making personalized dietary recommendations for gout patients, also ensuring the quality of life of gout patients.

[0065] An embodiment of a dietary recommendation system for relieving the symptoms of gout patients: As Figure 2 shown in the figure, the figure shows a structural block diagram of a dietary recommendation system for relieving the symptoms of gout patients. The system includes a data acquisition module, a first screening module, a second screening module, and a dietary recommendation module.

[0066] Among them, the data acquisition module is used to obtain the intake amount, intake times, and uric acid content of different types of foods of gout patients within a historical time period; The first screening module is used to obtain the intake score of each food according to the difference in the intake times of each food and other foods and the correlation between the single intake amount of each food and the uric acid content after intake; use the intake score to screen recommended foods and obtain a number of initial recommended recipes determined by the recommended foods; The second screening module is used to determine the uric acid synergy coefficient of each recommended food by combining the difference between the impact of the intake situation of each recommended food on the uric acid content and the impact of the intake situation when each recommended food is taken together with other recommended foods on the uric acid content; judge whether to replace each recommended food with other foods of the same type according to the positive impact degree of each recommended food on the uric acid content, and generate the recipes to be recommended; The dietary recommendation module is used to screen the best recommended recipe by combining the correlation between the intake amount and uric acid content of each food in each recipe to be recommended, the single intake amount, the intake score, and the corresponding uric acid synergy coefficient.

[0067] It should be understood that Figure 2The structural block diagram of a diet recommendation system for relieving the symptoms of gout patients and its modules shown can be implemented in various ways. For example, in some embodiments, the system and its modules can be implemented through hardware, software, or a combination of software and hardware. Among them, the hardware part can be implemented using dedicated logic; the software part can be stored in a memory and executed by an appropriate instruction execution system, such as a microprocessor or dedicated design hardware. Those skilled in the art can understand that the above methods and systems can be implemented using computer-executable instructions and / or included in processor control code. For example, such code is provided on a carrier medium such as a disk, CD, or DVD-ROM, a programmable memory such as a read-only memory (firmware), or a data carrier such as an optical or electronic signal carrier. The systems and modules of this specification can be implemented not only by hardware circuits such as very large-scale integrated circuits or gate arrays, semiconductors such as logic chips and transistors, or programmable hardware devices such as field programmable gate arrays and programmable logic devices, but also by software executed by various types of processors, or by a combination of the above hardware circuits and software (for example, firmware).

[0068] More details about each of the above modules can be referred to in other parts of this specification and will not be elaborated here.

[0069] In other embodiments, a diet recommendation device for relieving the symptoms of gout patients is also provided, including a memory and a processor. The memory is used to store executable program code, and the processor is used to call and run the executable program code from the memory, so that the device executes the above-mentioned diet recommendation method for relieving the symptoms of gout patients. The device can specifically be a chip, component, or module. The chip can include a connected processor and memory; among them, the memory is used to store instructions. When the processor calls and executes the instructions, the chip can execute the above-mentioned diet recommendation method for relieving the symptoms of gout patients provided in the above embodiments.

[0070] In other embodiments, a computer program product is also provided. When the computer program product runs on a computer, it causes the computer to execute the above-related steps to implement the above-mentioned diet recommendation method for relieving the symptoms of gout patients provided in the above embodiments.

[0071] In other embodiments, a computer-readable storage medium is also provided. The computer-readable storage medium stores computer program code. When the computer program code runs on a computer, it causes the computer to execute the above-related method steps to implement the above-mentioned diet recommendation method for relieving the symptoms of gout patients provided in the above embodiments.

[0072] Among them, the provided system, electronic device, computer program product, and computer-readable storage medium are all used to execute the corresponding methods provided above. Therefore, the beneficial effects that can be achieved can refer to the beneficial effects in the corresponding methods provided above, and will not be elaborated here.

[0073] It should be noted that the above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A dietary recommendation method for symptom relief in gout patients, characterized in that, The method includes the following steps: Obtain the intake amount, intake frequency, and uric acid content of different types of foods for gout patients within a historical time period; Based on the difference in the intake frequency of each food compared to other foods and the correlation between the single intake amount of each food and the uric acid content after intake, obtain the intake score for each food; use the intake score to screen for recommended foods and obtain a number of initial recommended recipes determined by the recommended foods; Combine the difference between the impact of the intake of each recommended food on the uric acid content and the impact of the intake situation when each recommended food is co-intaken with other recommended foods on the uric acid content to determine the uric acid synergy coefficient for each recommended food; based on the positive impact degree of each recommended food on the uric acid content, determine whether to substitute with other foods of the same type as each recommended food to generate the to-be-recommended recipes; Combine the correlation between the intake amount of each food in each to-be-recommended recipe and the uric acid content, the single intake amount, the intake score, and the corresponding uric acid synergy coefficient to screen for the best recommended recipe.

2. The dietary recommendation method for symptom relief in gout patients according to claim 1, characterized in that, The obtaining of the intake score for each food based on the difference in the intake frequency of each food compared to other foods and the correlation between the single intake amount of each food and the uric acid content after intake includes: Based on the difference in the intake frequency of candidate foods for gout patients within a historical time period compared to the intake frequency of other types of foods, obtain the preference coefficient of gout patients for candidate foods; Calculate the negative correlation mapping value of the correlation coefficient between the single intake amount of candidate foods and the uric acid content after intake within a historical time period, and use the product of the mapping value and the preference coefficient as the intake score for candidate foods; The candidate food is any one kind of food; Among them, the preference coefficient of gout patients for the i-th food is , represents the intake times of the i-th food by gout patients within the historical time period, represents the average value of the intake times of all other types of food except the i-th food by gout patients within the historical time period, represents the logarithmic function with base 2.

3. The dietary recommendation method for symptom relief in gout patients according to claim 1, characterized in that, The screening of recommended foods using the intake score includes: Arrange the intake scores in descending order to obtain an intake score sequence; Determine the foods corresponding to the first preset number of elements in the intake score sequence as recommended foods.

4. The dietary recommendation method for symptom relief in gout patients according to claim 2, characterized in that, The obtaining of the correlation coefficient between the single intake amount of candidate foods and the uric acid content after intake within a historical time period includes: Sort the single intake amounts of candidate foods and the uric acid contents after intake of candidate foods within a historical time period in chronological order to obtain a single intake amount sequence of candidate foods and a uric acid content sequence of candidate foods after intake; Calculate the correlation coefficient between the single intake amount sequence of candidate foods and the uric acid content sequence of candidate foods after intake.

5. The dietary recommendation method for symptom relief in gout patients according to claim 1, characterized in that, The determining of the uric acid synergy coefficient for each recommended food by combining the difference between the impact of the intake of each recommended food on the uric acid content and the impact of the intake situation when each recommended food is co-intaken with other recommended foods on the uric acid content includes: For any one recommended food: Calculate the correlation coefficient between the intake sequence of any recommended food and the uric acid content sequence after the intake of any recommended food, which is denoted as the first correlation coefficient corresponding to any recommended food; calculate the correlation coefficient between the intake sequence of other recommended foods and the uric acid content sequence after the intake of other recommended foods when any recommended food is consumed together with other recommended foods, which is denoted as the second correlation coefficient corresponding to each of the other recommended foods; Obtain the uric acid synergy coefficient of any recommended food according to the first correlation coefficient and the second correlation coefficient.

6. The dietary recommendation method for symptom relief in gout patients according to claim 5, characterized in that, The obtaining of the uric acid synergy coefficient of any recommended food according to the first correlation coefficient and the second correlation coefficient includes: Calculate the difference between the first correlation coefficient corresponding to any recommended food and the second correlation coefficient corresponding to each of the other recommended foods, which is denoted as the correlation difference between any recommended food and each of the other recommended foods; Obtain the uric acid synergy coefficient of any recommended food according to the overall distribution of the correlation differences between any recommended food and other recommended foods; The uric acid synergy coefficient of the j-th recommended food is: Wherein, represents the uric acid synergy coefficient of the j-th recommended food, represents the number of types of recommended foods, represents the intake sequence of the m-th recommended food within a preset time period, represents the uric acid content sequence after the intake of the j-th recommended food within a preset time period, represents the intake sequence of the m-th recommended food except the j-th recommended food within a preset time period, represents the uric acid content sequence after the intake of the m-th recommended food except the j-th recommended food within a preset time period, represents a function for obtaining a correlation coefficient.

7. The dietary recommendation method for symptom relief in gout patients according to claim 1, characterized in that, The judging whether to replace with other foods of the same type as each recommended food to generate a to-be-recommended recipe according to the positive influence degree of each recommended food on the uric acid content includes: For any recommended food: Denote the correlation coefficient between the intake of any recommended food and the uric acid content as the third correlation coefficient, where the positive influence degree represents the positive correlation between the intake of the food and the urea content; If the third correlation coefficient is greater than a preset correlation threshold, then use other foods of the same type as any recommended food as the substitute food for any recommended food, and replace any recommended food in the initial recommended recipe to obtain a to-be-recommended recipe.

8. A dietary recommendation method for symptom relief in gout patients according to claim 1, characterized in that, The screening of the best recommended recipe by combining the correlation between the intake of each food in each to-be-recommended recipe and the uric acid content, the single intake, the intake fraction, and the corresponding uric acid synergy coefficient includes: For any initial recommended recipe: Denote the uric acid synergy coefficient of each recommended food and the correlation coefficient between the intake of each recommended food and the uric acid content after intake in any initial recommended recipe as the fourth correlation coefficient; obtain the uric acid balance coefficient of any initial recommended recipe according to the fourth correlation coefficient, and both the uric acid synergy coefficient and the fourth correlation coefficient are negatively correlated with the uric acid balance coefficient; Obtain the recommendation value of the to-be-analyzed recipe according to the difference between the single food intake and the overall food intake during the diet of the gout patient according to the to-be-analyzed recipe, the uric acid balance coefficient of the initial recommended recipe corresponding to the to-be-analyzed recipe, and the intake fraction of each food in the to-be-analyzed recipe; the to-be-analyzed recipe is any to-be-recommended recipe; Sort all to-be-recommended recipes in descending order of the recommendation value to obtain a to-be-recommended recipe sequence; take the first preset second number of to-be-recommended recipes in the to-be-recommended recipes as the best recommended recipes; The uric acid balance coefficient of the v-th initial recommended recipe is expressed as: Among them, represents the uric acid balance coefficient of the v-th initial recommended recipe, represents the number of types of recommended foods in the v-th initial recommended recipe, represents the uric acid synergy coefficient of the k-th recommended food in the v-th initial recommended recipe, represents the intake sequence of the k-th recommended food in the v-th initial recommended recipe, represents the uric acid content sequence after the intake of the k-th recommended food in the v-th initial recommended recipe, represents and the correlation coefficient between them, that is, the fourth correlation coefficient; represents the normalization function.

9. A dietary recommendation method for symptom relief in gout patients according to claim 8, characterized in that, Obtaining a recommended value for a recipe to be analyzed based on the difference between the single - food intake and the overall food intake during the diet of a gout patient according to the recipe to be analyzed, the uric acid balance coefficient of the initial recommended recipe corresponding to the recipe to be analyzed, and the intake fraction of each food in the recipe to be analyzed, includes: Calculating a first average value of the total weight of all food intakes during the diet of a gout patient according to the recipe to be analyzed; Obtaining a recommended value for the recipe to be analyzed based on the weight difference between the total weight of each food intake and the first average value during the diet of a gout patient according to the recipe to be analyzed, the uric acid balance coefficient of the initial recommended recipe corresponding to the recipe to be analyzed, and the second average value of the intake fractions of all foods in the recipe to be analyzed, where the weight difference is negatively correlated with the recommended value of the recipe to be analyzed, and both the uric acid balance coefficient and the second average value are positively correlated with the recommended value of the recipe to be analyzed.

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