A dietary recommendation method for symptom relief in patients with gout

Abstract

The present invention relates to the technical field of medical informatics, and in particular to a diet recommendation method for symptom relief in gout patients. The method comprises: obtaining the intake data and uric acid content of each food of gout patients; obtaining the intake score of each food based on the difference in the number of intakes of each food compared with other foods and the correlation between the single intake of each food and the uric acid content, screening recommended foods and constructing an initial recommended recipe; determining the uric acid synergy coefficient of each recommended food based on the difference between the effect of the intake of each recommended food on the uric acid content and the effect of the intake of each recommended food on the uric acid content when taken together with other recommended foods; generating a recipe to be recommended based on the degree of positive impact of each recommended food on the uric acid content; screening the best recommended recipe based on the correlation between the intake of food and uric acid content, the intake score and the uric acid synergy coefficient in the recipe to be recommended. The present invention can make personalized diet recommendations for gout patients.

Description

Technical Field

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

[0002] Gout is a disease caused by the accumulation of urate in the joints, often accompanied by severe pain and inflammation. Dietary control plays a crucial role in gout management. Through proper dietary control, gout patients can effectively reduce the onset and severity of symptoms and improve their quality of life. Individualized dietary plans are often developed for different patients to better manage and control gout.

[0003] Existing dietary recommendation methods for symptom relief in gout patients typically rely on data analysis and pattern recognition in machine learning. By analyzing the personal health data of gout patients, such as weight and uric acid levels, machine learning can generate accurate recipe recommendations; however, existing methods rely on simplified rules, such as single nutrient intake recommendations, which ignore 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 diet recommendations for gout patients, the purpose of the present invention is to provide a diet recommendation method for symptom relief for gout patients. The technical solutions adopted are as follows:

[0005] The present invention provides a dietary recommendation method for relieving symptoms in gout patients, the method comprising the following steps:

[0006] Obtain the intake, frequency, and uric acid content of different types of food by gout patients over a historical period;

[0007] Obtaining an intake score for each food based on the difference in intake frequency between each food and other foods and the correlation between the single intake of each food and the uric acid content after intake; using the intake score to screen recommended foods and obtain several initial recommended recipes determined by the recommended foods;

[0008] The uric acid synergy coefficient of each recommended food is determined by combining the difference between the effect of each recommended food intake on uric acid content and the effect of each recommended food intake on uric acid content when consumed together with other recommended foods. Based on the degree of positive impact of each recommended food on uric acid content, it is determined whether other foods of the same type as each recommended food should be used as a substitute to generate a recipe to be recommended.

[0009] The best recommended recipe is screened by combining the correlation between the intake of each food in each recommended recipe and the uric acid content, the single intake, the intake score and the corresponding uric acid synergy coefficient.

[0010] Preferably, obtaining the intake score of each food according to the difference in the number of intakes of each food compared to other foods and the correlation between the single intake of each food and the uric acid content after intake includes:

[0011] According to the difference between the intake frequency of candidate foods by gout patients and the intake frequency of other types of foods during the historical period, the preference coefficient of gout patients for candidate foods was obtained;

[0012] Calculating a negative correlation mapping value of a correlation coefficient between a single intake of the candidate food 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 food;

[0013] The candidate food is any food;

[0014] Among them, the preference coefficient of gout patients for the i-th food is , represents the number of times gout patients consume the i-th food in the historical period, represents the average number of times gout patients consume all types of food except the i-th food during the historical period, Represents the logarithmic function with a constant base of 2.

[0015] Preferably, the method of screening recommended foods using the intake score includes:

[0016] Arrange the intake scores in descending order to obtain an intake score sequence;

[0017] The foods corresponding to the first preset number of elements in the intake score sequence are determined as recommended foods.

[0018] Preferably, obtaining the correlation coefficient between the single intake of the candidate food and the uric acid content after intake within a historical period includes:

[0019] Sort the single intake of candidate foods and the uric acid content after intake of candidate foods in the historical time period in chronological order, and obtain a sequence of single intake of candidate foods and a sequence of uric acid content after intake of candidate foods in the historical time period;

[0020] Calculate the correlation coefficient between the sequence of single intake amounts of the candidate food and the sequence of uric acid content after the candidate food is ingested.

[0021] Preferably, the uric acid synergy coefficient of each recommended food is determined by combining the difference between the effect of the intake of each recommended food on the uric acid content and the effect of the intake of each recommended food when taken together with other recommended foods on the uric acid content, including:

[0022] For any recommended food:

[0023] Calculate the correlation coefficient between the intake sequence of any recommended food and the uric acid content sequence after 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 intake of other recommended foods when any recommended food is taken together with other recommended foods, and record it as the second correlation coefficient corresponding to each other recommended food;

[0024] According to the first correlation coefficient and the second correlation coefficient, the uric acid synergy coefficient of any recommended food is obtained.

[0025] Preferably, obtaining the uric acid synergy coefficient of any recommended food according to the first correlation coefficient and the second correlation coefficient includes:

[0026] 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 the one recommended food and each of the other recommended foods;

[0027] 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;

[0028] The uric acid synergy coefficient of the jth recommended food is:

[0029]

[0030] Where, 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 within the preset time period, represents the uric acid content sequence after the jth recommended food is consumed within the 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 in addition to the jth recommended food within the preset time period, Represents a function for finding the correlation coefficient.

[0031] Preferably, the step of determining whether to substitute each recommended food with another food of the same type based on the positive impact of each recommended food on uric acid content to generate a recipe to be recommended includes:

[0032] For any recommended food:

[0033] The correlation coefficient between the intake of any 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;

[0034] If the third correlation coefficient is greater than a preset correlation threshold, other foods of the same type as any of the recommended foods will be used as substitute foods for any of the recommended foods, and any of the recommended foods in the initial recommended recipe will be replaced to obtain a recipe to be recommended.

[0035] Preferably, the method of screening the best recommended recipe by combining the correlation between the intake of each food in each recommended recipe and the uric acid content, the single intake, the intake score and the corresponding uric acid synergy coefficient includes:

[0036] For any initial recommended diet: the uric acid synergy coefficient of each recommended food in the initial recommended diet and the correlation coefficient between the intake of each recommended food and the uric acid content after intake are recorded as a fourth correlation coefficient; based on the fourth correlation coefficient, the uric acid balance coefficient of the initial recommended diet is obtained, and both the uric acid synergy coefficient and the fourth correlation coefficient are negatively correlated with the uric acid balance coefficient;

[0037] Obtaining a recommended value for the recipe to be analyzed based on the difference between a single food intake and the overall food intake of the gout patient during the diet 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 score of each food in the recipe to be analyzed; the recipe to be analyzed is any recipe to be recommended;

[0038] Sort all recipes to be recommended in descending order of recommendation value to obtain a sequence of recipes to be recommended; and select the first preset second number of recipes to be recommended as the best recommended recipes;

[0039] The uric acid balance coefficient of the vth initial recommended diet is expressed as:

[0040]

[0041] in, represents the uric acid balance coefficient of the vth initial recommended diet, represents the number of recommended food types in the vth initial recommended recipe, represents the uric acid synergy coefficient of the kth recommended food in the vth initial recommended recipe, represents the intake sequence of the kth recommended food in the vth initial recommended recipe, represents the uric acid content sequence after the intake of the kth recommended food in the vth initial recommended diet, express and The correlation coefficient between them is the fourth correlation coefficient; Represents the normalization function.

[0042] Preferably, the method of obtaining a recommended value for a recipe to be analyzed based on the difference between a single food intake and the overall food intake of a gout patient during a diet 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 score of each food in the recipe to be analyzed includes:

[0043] Calculating a first average value of the total weight of all food intakes of the gout patient during the process of the gout patient following the diet to be analyzed;

[0044] Based on the weight difference between the total weight of each food intake of gout patients during their diet according to the recipe to be analyzed and the first average value, 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 scores of all foods in the recipe to be analyzed, the recommended value of the recipe to be analyzed is obtained. The weight difference is negatively correlated with the recommended value of the recipe to be analyzed, and the uric acid balance coefficient and the second average value are both positively correlated with the recommended value of the recipe to be analyzed.

[0045] The present invention has at least the following beneficial effects:

[0046] The present invention takes into account that the traditional dietary recommendation method for symptom relief of gout patients relies on a single nutrient intake recommendation, ignoring individual differences and patients' preferences for different foods. The present invention 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, and based on this, screens out a variety of recommended foods, and determines a plurality of initial recommended recipes consisting of recommended foods, providing a basis for the subsequent formulation of personalized dietary recipes; further considering the interaction between different foods in the initial recommended recipes to determine the uric acid synergy coefficient of each recommended food, and based on the positive impact of each recommended food on uric acid content, determines whether to replace it with other foods of the same type as each recommended food, and generates a recipe to be recommended. The uric acid balance coefficient of the recipe is obtained by combining the single intake amount, intake score, uric acid synergy coefficient of the food in each recipe to be recommended, and the impact of the overall recipe on the uric acid level in the patient's body. A comprehensive evaluation is performed on each recipe to be recommended, and the best recommended recipe is screened out. While providing personalized dietary recommendations to gout patients, the quality of life of gout patients is also guaranteed. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] In order to more clearly illustrate the technical solutions and advantages of the embodiments of the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the prior art descriptions. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0048] Figure 1 A flowchart of a method for recommending a diet for symptom relief in gout patients provided by an embodiment of the present invention;

[0049] Figure 2 This is a structural block diagram of a diet recommendation system for symptom relief for gout patients provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0050] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined purpose of the invention, the following is a detailed description of a dietary recommendation method for symptom relief for gout patients proposed in accordance with the present invention, in combination with the accompanying drawings and preferred embodiments.

[0051] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0052] The following describes in detail a specific scheme of a dietary recommendation method for symptom relief for gout patients provided by the present invention in conjunction with the accompanying drawings.

[0053] An embodiment of a dietary recommendation method for symptom relief in gout patients:

[0054] 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 considered. Different dietary recommendation plans should be formulated for different gout patients based on the interaction between different foods to meet the personalized needs of different gout patients.

[0055] This embodiment proposes a dietary recommendation method for symptom relief for gout patients, such as Figure 1 As shown, a dietary recommendation method for symptom relief for gout patients in this embodiment includes the following steps:

[0056] Step S1, obtaining the intake amount, intake frequency and uric acid content of different types of food of gout patients within a historical time period.

[0057] The severity of gout patients' symptoms is mainly determined by the uric acid content in the body. Therefore, in the process of formulating personalized recommended recipes for gout patients in this embodiment, the types of food and the intake of each food each time the gout patients consume are recorded, and the uric acid content of the gout patients is collected using a uric acid analyzer after a fixed time interval after each food intake. The fixed time interval is set by the implementer according to the specific situation.

[0058] In this embodiment, the historical time period is a collection of all historical moments with a preset duration. In this embodiment, the preset duration is 6 months. In specific applications, the implementer can set it according to specific circumstances.

[0059] So far, this embodiment has collected the intake of each food consumed by gout patients each time during the historical time period and the uric acid content after each intake, and counted the number of times each food was consumed.

[0060] Step S2, obtaining an intake score for each food based on the difference in the number of intakes of each food compared to other foods and the correlation between the single intake of each food and the uric acid content after intake; using the intake score to filter recommended foods, and obtaining several initial recommended recipes determined by the recommended foods.

[0061] Existing dietary recommendations for symptom relief in gout patients rely on a single diet plan based on the patient's overall health, without considering the individual dietary habits of the target patient. Therefore, there is a need to optimize these traditional dietary recommendations.

[0062] Specifically, the gout patient's historical food intake types and possible interactions between foods can be analyzed for evaluation. Finally, based on the evaluation results of different foods and the degree of impact of food intake on the patient's gout symptoms, the system can develop personalized diet plans for different gout patients to ensure that patients can effectively improve their quality of life while maintaining their physical health.

[0063] Typically, different patients have different preferences for different foods. If a diet plan includes foods that the patient likes, the patient may adhere to the diet plan for a longer period of time. For example, if a patient likes a certain fruit or vegetable, and this food meets the recommendations of the gout diet, the patient will be more likely to choose this food rather than violate the recommendations and choose high-purine foods. Based on this, the appeal of each food to the patient can be measured by the prominence of each food intake in the patient's history.

[0064] Furthermore, considering that individual patients respond differently to different types of food intake, for example, if the patient's food contains a large amount of purine, it will be broken down into uric acid in the body, thereby aggravating the patient's gout symptoms, while certain foods may contain more vitamin C to help promote the excretion of uric acid; the severity of gout symptoms will directly affect the patient's preference for the target food. Therefore, when obtaining the preference factor of gout patients for each food, it is necessary to further consider the degree of impact of the food on the patient's gout symptoms in order to correct the attractiveness of the food to the patient.

[0065] This embodiment is described by taking any kind of food as an example, and other kinds of food can also be processed using the method provided in this embodiment.

[0066] Any kind of food is recorded as a candidate food, and the single intake of the candidate food in the historical time period is sorted in chronological order to obtain a sequence of the single intake of the candidate food in the historical time period; the uric acid content after the candidate food is ingested in the historical time period is sorted in chronological order to obtain a sequence of the uric acid content after the candidate food is ingested in the historical time period. Then, according to the difference between the number of intakes of the candidate food by gout patients compared with the number of intakes of other types of food in the historical time period, the preference coefficient of the gout patients for the candidate food is obtained. Specifically, the negative correlation mapping value of the correlation coefficient between the single intake of the candidate food in the historical time period and the uric acid content after intake is calculated, and the product of the mapping value and the preference coefficient is used as the intake score of the candidate food. In this embodiment, the correlation coefficient between the two sequences is expressed by the Pearson correlation coefficient, that is, the Pearson correlation coefficient between the corresponding two sequences is calculated, and the Pearson correlation coefficient is used as the correlation coefficient of the two sequences.

[0067] In this embodiment, a specific calculation formula for the intake score is given. The intake score of the i-th food can be expressed as:

[0068]

[0069] in, represents the intake score of the i-th food, represents the single intake sequence of the i-th food in the historical period, represents the uric acid content sequence after the intake of the i-th food in the historical time period, represents the Pearson correlation coefficient between the sequence of single intake of the i-th food in the historical time period and the sequence of uric acid content after the i-th food intake in the historical time period, represents the number of times gout patients consume the i-th food in the historical period, represents the average number of times gout patients consume all types of food except the i-th food during the historical period, e represents a natural constant, Represents the logarithmic function with a constant base of 2.

[0070] Characterizes the preference coefficient of gout patients for the i-th food; in the daily diet of gout patients, for foods that frequently appear in historical eating habits, it usually means that the current patient has a higher preference for the food, then The larger the value of , the more times the i-th food appears in the gout patient's historical diet compared with other foods, that is, the more prominent the i-th food is in the patient's historical diet data, that is, the greater the patient's preference coefficient for the i-th food. When formulating personalized diet recommendation recipes in the future, it is necessary to give priority to foods with larger patient preference coefficients for recommendation.

[0071] When the Pearson correlation coefficient between the sequence of single intake of the i-th food in the historical time period and the sequence of uric acid content after the i-th food intake in the historical time period is positive, it means that the intake of the i-th food is positively correlated with the uric acid content in the patient's body, and food intake will aggravate the patient's gout symptoms; when the Pearson correlation coefficient between the sequence of single intake of the i-th food in the historical time period and the sequence of uric acid content after the i-th food intake in the historical time period is negative, the intake of the i-th food is negatively correlated with the uric acid content in the patient's body, and food intake will alleviate the patient's gout symptoms.

[0072] The current food preference coefficient is corrected by the degree to which specific foods affect the uric acid level in gout patients over a historical period. The intake score calculation takes into account the patient's decreased physiological preference for the current food due to the aggravation of gout symptoms, thereby obtaining a more accurate food intake score.

[0073] Using this method, the intake score for each food can be obtained. The intake scores are then arranged in descending order to form an intake score sequence. The foods corresponding to the first preset number of elements in the intake score sequence are then determined as recommended foods. In this embodiment, the preset number is 15; in specific applications, the implementer can set this number based on specific circumstances.

[0074] After screening a variety of recommended foods, you can match these recommended foods. The specific matching process will not be described in detail here to obtain multiple diet plans. Each diet plan obtained at this time is recorded as an initial recommended recipe, that is, multiple initial recommended recipes are obtained.

[0075] Step S3, combining the difference between the effect of each recommended food intake on uric acid content and the effect of each recommended food intake together with other recommended foods on uric acid content, to determine the uric acid synergy coefficient of each recommended food; based on the degree of positive impact of each recommended food on uric acid content, determine whether to use other foods of the same type as each recommended food to replace it, and generate a recipe to be recommended.

[0076] In actual dietary practice, in some cases, when gout patients consume a single food, it has little effect on the deterioration of gout symptoms, but when consumed in combination with other foods, gout symptoms will be significantly aggravated. For example, Food A itself contains a certain amount of purine, but when consumed alone, it will not significantly increase the patient's uric acid level because its purine content may be relatively low or other ingredients can partially offset its effect on uric acid. However, when Food A and Food B are consumed at the same time, a multiplying effect or a mutually reinforcing effect may occur. For example, Food B affects the kidney's uric acid excretion function, causing the small amount of uric acid produced by Food A to continue to accumulate in the body, leading to a rapid increase in uric acid levels, thereby exacerbating gout symptoms.

[0077] Based on the above features, this embodiment is described by taking any one recommended food as an example, and other recommended foods can be processed using the method provided in this embodiment.

[0078] For any recommended food:

[0079] 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 record it as the first correlation coefficient corresponding to this recommended food; calculate the correlation coefficient between the intake sequence of other recommended foods when this recommended food and other recommended foods are ingested together and the uric acid content sequence after the intake of other recommended foods, and record it as the corresponding second correlation coefficient corresponding to each other recommended food; calculate the difference between the first correlation coefficient corresponding to this recommended food and the second correlation coefficient corresponding to each other recommended food except this recommended food, and record it as the correlation difference between this recommended food and each other recommended food.

[0080] It should be noted that: in this embodiment, the intake sequences are all sequences obtained by sorting the intake of the corresponding food each time in chronological order, and the uric acid content sequences are all sequences obtained by sorting the uric acid content of gout patients after food intake in chronological order.

[0081] Furthermore, based on the overall distribution of the correlation differences between the recommended food and other recommended foods, the uric acid synergy coefficient of the recommended food is obtained.

[0082] 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:

[0083]

[0084] Where, 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 within the preset time period, represents the uric acid content sequence after the jth recommended food is consumed within the 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 in addition to the jth recommended food within the preset time period, represents a function for obtaining the correlation coefficient. Since the correlation coefficient between the two sequences in this embodiment is represented by the Pearson correlation coefficient, express and The Pearson correlation coefficient between express and The Pearson correlation coefficient between .

[0085] Characterizes the difference in correlation between the j-th recommended food and the m-th recommended food excluding the j-th recommended food. The larger the value, the greater the impact of the j-th recommended food on the uric acid level when it is taken in combination with other recommended foods in the initial recommended diet. 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 increases the uric acid level more significantly than taking them alone; when the value is negative, it means that the combined intake of the j-th recommended food and other recommended foods increases the uric acid level less than taking them alone or may reduce the uric acid level; when subsequently obtaining the uric acid balance coefficient between recommended diets, a larger weight ratio should be set for foods with a larger uric acid synergy coefficient to more accurately measure the uric acid balance coefficient between each food in the diet.

[0086] Using the above method, the uric acid synergy coefficient between each recommended food and other recommended foods was measured by analyzing the mean of the difference between the degree of influence of each recommended food intake on the patient's uric acid content and the degree of influence of the historical intake ratio of each recommended food and other recommended foods when consumed simultaneously, and the uric acid synergy coefficient of each recommended food was obtained.

[0087] When formulating dietary recommendations for gout patients, since some of the patients' favorite foods have a greater positive effect on uric acid accumulation in the patient's body, that is, the degree of positive impact is high, if the patient frequently consumes such foods, it will increase the possibility of gout attacks. For high-impact foods that patients like, it can be recommended to replace them with low-impact foods of the same type to reduce the risk of uric acid accumulation in the body. For example, if a patient likes to eat meat, especially high-impact foods such as animal offal, it can be recommended to replace them with low-impact foods such as chicken and fish to better reduce the risk of gout attacks. It should be noted that the degree of positive impact indicates a positive correlation between food intake and urea content.

[0088] Based on the above analysis, for any recommended food:

[0089] In this embodiment, the Pearson correlation coefficient between the two sequences is used as the correlation coefficient between the two to calculate the Pearson correlation coefficient between the intake of the recommended food and the uric acid content. Therefore, this embodiment records the Pearson correlation coefficient 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: sorting the intake of the recommended food each time in chronological order to obtain the intake sequence of the recommended food; sorting the uric acid content of gout patients after the recommended food is taken in chronological order to obtain the uric acid content sequence after the recommended food is taken in, calculating the Pearson correlation coefficient between the intake sequence of the recommended food and the uric acid content sequence after the recommended food is taken in, and using the Pearson correlation coefficient as the Pearson correlation coefficient between the intake of the recommended food and the uric acid content.

[0090] If the third correlation coefficient is greater than a preset correlation threshold, other foods of the same type as the recommended food are used as substitutes for the recommended food, replacing the recommended food in the initial recommended recipe. The recipe after the replacement is recorded 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.

[0091] Using the above method, all recommended foods are processed to obtain multiple recipes to be recommended. It should be noted that if all foods in the initial recommended recipe have not been replaced, then the initial recommended recipe is also considered a recipe to be recommended. At this point, multiple recipes to be recommended can be obtained.

[0092] Step S4, combining the correlation between the intake of each food in each recommended recipe and the uric acid content, the single intake, the intake score and the corresponding uric acid synergy coefficient, to screen the best recommended recipe.

[0093] During gout symptom relief, purines in various foods consumed by gout patients are metabolized into uric acid, which in turn affects the uric acid level in the patient's body. Therefore, diet is crucial for controlling uric acid levels in the management of gout patients. In real life, uric acid metabolism may vary among gout patients, so the dietary recommendations for symptom relief should take into account the patient's individual nutritional needs and disease characteristics. In other words, the food combination of the recommended diet for symptom relief should scientifically control the uric acid level in the patient's body, keeping the uric acid level stable, thereby alleviating symptoms and preventing worsening of the patient's condition.

[0094] 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. The Pearson correlation coefficient is recorded as the fourth correlation coefficient; 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, the uric acid balance coefficient of the initial recommended recipe is obtained. The uric acid synergy coefficient and the fourth correlation coefficient are both negatively correlated with the uric acid balance coefficient.

[0095] Among them, the negative correlation relationship 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 actual application.

[0096] In this embodiment, a specific calculation formula for the uric acid balance coefficient is given. The uric acid balance coefficient of the vth initial recommended recipe can be expressed as:

[0097]

[0098] in, represents the uric acid balance coefficient of the vth initial recommended diet, represents the number of recommended food types in the vth initial recommended recipe, represents the uric acid synergy coefficient of the kth recommended food in the vth initial recommended recipe, represents the intake sequence of the kth recommended food in the vth initial recommended recipe, represents the uric acid content sequence after the intake of the kth recommended food in the vth initial recommended diet, express and The correlation coefficient between them is the fourth correlation coefficient; Represents the normalization function.

[0099] In the initial recommended diet, different foods have different degrees of influence on the uric acid level in gout patients. Therefore, the degree of influence of each food in the initial recommended diet on the uric acid level in the body is accumulated, and the uric acid synergy coefficient of different foods is introduced in the accumulation process to correct the degree of influence, that is, The larger the value is, the greater the impact of the recommended foods in the vth initial recommended diet on the uric acid level in the patient's body, that is, the smaller the uric acid balance coefficient of the vth initial recommended diet.

[0100] The above method can be used to obtain the uric acid balance coefficient of each initially recommended recipe. Next, this embodiment will be described using a recipe to be recommended as an example. The method provided in this embodiment can be used to process other recipes to be recommended.

[0101] Specifically, any recipe to be recommended is recorded as a recipe to be analyzed; the recommended value of the recipe to be analyzed is obtained based on the difference between the single food intake and the overall food intake during the gout patient's diet 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 score of each food in the recipe to be analyzed; according to the total weight of each food intake during the gout patient's diet according to the recipe to be analyzed, the average value of the total weight of all food intakes during the gout patient's diet according to the recipe to be analyzed is calculated, and the average value is recorded as the first average value; then, according to the intake score of each food in the recipe to be analyzed, the average value of the intake scores of all foods in the recipe to be analyzed is calculated, and the average value is recorded as the second average value; according to the weight difference between the total weight of each food intake during the gout patient's diet according to the recipe to be analyzed and the first average value, 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 scores of all foods in the recipe to be analyzed, the recommended value of the recipe to be analyzed is obtained, the weight difference is negatively correlated with the recommended value of the recipe to be analyzed, and the uric acid balance coefficient and the second average value are both positively correlated with the recommended value of the recipe to be analyzed.

[0102] Among them, a positive correlation relationship indicates 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 actual application; a negative correlation relationship indicates 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 division relationship, etc., which is determined by actual application.

[0103] In this embodiment, a specific calculation formula for the recommended value is given. The recommendation value of a recipe to be recommended can be expressed as:

[0104]

[0105] in, Indicates the The recommended value of the recipe to be recommended, Indicates that gout patients take The number of recipes to be recommended, Gout patients Second intake The total weight of food intake during the recommended diet, Indicates that all gout patients take The average value of the total weight of food intake during the process of the recommended recipes, that is, the first average value; Indicates the The number of food types in the recipes to be recommended, Indicates the The uric acid balance coefficient of the initial recommended recipe corresponding to the recipe to be recommended, Indicates the The first of the recipes to be recommended The intake fraction of a food, e represents a natural constant, Represents the absolute value function.

[0106] It should be noted that: The initial recommended recipe corresponding to the recipe to be recommended is The food types in the recipe to be recommended are initially recommended before being replaced.

[0107] represents the second mean, Indicates that gout patients follow The difference between the total weight of each food intake and the average weight during the diet of the recommended recipe. The smaller the difference between the total weight of each food intake and the average weight during the diet of the recommended recipe, and the larger the average food intake score and uric acid balance coefficient of the food in the recommended recipe, the higher the degree of fit between the recommended recipe and the dietary habits of uric acid patients, that is, The greater the recommendation value of the recipe to be recommended, the higher the recommendation value of the recipe to be recommended.

[0108] Using the above method, a recommendation value can be obtained for each recipe to be recommended. The larger the recommendation value, the more suitable the recipe is for the current gout patient. Therefore, all recipes to be recommended are sorted from highest to lowest recommendation value to obtain a sequence of recipes to be recommended. The first preset second number of recipes in the list of recipes to be recommended are selected as the best recommended recipes. In this embodiment, the preset second number is 3; in specific applications, the implementer can set it to a different value based on the specific situation.

[0109] After screening out the best recommended recipes, they are recommended to gout patients for their selection, thus achieving personalized recommendations for their diet. While ensuring their quality of life, they effectively alleviate their gout symptoms.

[0110] This embodiment takes into account that traditional dietary recommendation methods for symptom relief in gout patients rely on single nutrient intake recommendations, ignoring individual differences and patients' preferences for different foods. This embodiment obtains the intake score of each food by analyzing the historical dietary habits of gout patients and the impact of different foods in the historical diet on the uric acid level in the patients. Based on this, multiple recommended foods are screened out, and multiple initial recommended recipes consisting of recommended foods are determined, providing a basis for the subsequent formulation of personalized dietary recipes. The interaction between different foods in the initial recommended recipes is further considered to determine the uric acid synergy coefficient of each recommended food. Based on the positive impact of each recommended food on uric acid content, it is determined whether to replace it with other foods of the same type as each recommended food, and a recipe to be recommended is generated. The uric acid balance coefficient of the recipe is obtained by combining the single intake amount, intake score, uric acid synergy coefficient of each food in the recipe to be recommended, and the impact of the overall recipe on the uric acid level in the patient's body. Each recipe to be recommended is comprehensively evaluated, and the best recommended recipe is screened out. While providing personalized dietary recommendations to gout patients, the quality of life of gout patients is also guaranteed.

[0111] An embodiment of a diet recommendation system for symptom relief in gout patients:

[0112] like Figure 2 As shown in the figure, a structural block diagram of a diet recommendation system for symptom relief for gout patients is shown. The system includes a data acquisition module, a first screening module, a second screening module and a diet recommendation module.

[0113] Among them, the data collection module is used to obtain the intake, frequency and uric acid content of different types of food of gout patients in a historical period;

[0114] The first screening module is configured to obtain an intake score for each food based on the difference in the number of intakes 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; and to use the intake score to screen recommended foods to obtain a plurality of initial recommended recipes determined by the recommended foods;

[0115] The second screening module is used to determine the uric acid synergy coefficient of each recommended food by combining the difference between the effect of each recommended food intake on uric acid level and the effect of each recommended food intake on uric acid level when consumed together with other recommended foods; based on the degree of positive impact of each recommended food on uric acid level, it is determined whether to replace each recommended food with other foods of the same type to generate a recipe to be recommended;

[0116] The diet recommendation module is used to screen the best recommended recipe by combining the correlation between the intake of each food in each recommended recipe and the uric acid content, the single intake, the intake score and the corresponding uric acid synergy coefficient.

[0117] It should be understood that Figure 2 The structural block diagram of a dietary recommendation system for symptom relief in gout patients and its modules can be implemented in various ways. For example, in some embodiments, the system and its modules can be implemented using hardware, software, or a combination of software and hardware. The hardware portion can be implemented using dedicated logic, while the software portion can be stored in memory and executed by an appropriate instruction execution system, such as a microprocessor or specially designed hardware. Those skilled in the art will appreciate that the above-described methods and systems can be implemented using computer-executable instructions and / or contained in processor control code, for example, provided on a carrier medium such as a disk, CD, or DVD-ROM, a programmable memory such as read-only memory (firmware), or a data carrier such as an optical or electronic signal carrier. The systems and modules described herein can be implemented not only using hardware circuits such as very large-scale integrated circuits or gate arrays, semiconductors such as logic chips or transistors, or programmable hardware devices such as field programmable gate arrays or programmable logic devices, but can also be implemented using software executed by various types of processors, or a combination of such hardware circuits and software (e.g., firmware).

[0118] For more details about the above modules, please refer to other places in this manual and will not be repeated here.

[0119] In other embodiments, a device for recommending a diet for symptom relief in gout patients is provided, comprising 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 method for recommending a diet for symptom relief in gout patients. The device can specifically be a chip, component, or module, and the chip may include a connected processor and memory; wherein the memory is used to store instructions, and when the processor calls and executes the instructions, the chip can execute the above-mentioned method for recommending a diet for symptom relief in gout patients.

[0120] In other embodiments, a computer program product is also provided. When the computer program product is run on a computer, the computer is caused to execute the above-mentioned related steps to implement a diet recommendation method for symptom relief for gout patients provided in the above embodiment.

[0121] In other embodiments, a computer-readable storage medium is also provided, in which a computer program code is stored. When the computer program code is run on a computer, the computer executes the above-mentioned related method steps to implement a dietary recommendation method for symptom relief for gout patients provided in the above embodiment.

[0122] Among them, the provided systems, electronic devices, computer program products, and computer-readable storage media 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 repeated here.

[0123] It should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A dietary recommendation method for symptom relief in gout patients, characterized in that: The method comprises the following steps: Obtain the intake, frequency, and uric acid content of different types of food by gout patients over a historical period; Obtaining an intake score for each food based on the difference in intake frequency between each food and other foods and the correlation between the single intake of each food and the uric acid content after intake; using the intake score to screen recommended foods and obtain several initial recommended recipes determined by the recommended foods; The uric acid synergy coefficient of each recommended food is determined by combining the difference between the effect of each recommended food intake on uric acid content in the initial recommended diet and the effect of each recommended food intake on uric acid content when consumed together with other recommended foods. Based on the degree of positive impact of each recommended food on uric acid content, it is determined whether other foods of the same type as each recommended food should be used as a substitute to generate a recipe to be recommended. The best recommended recipe is screened by combining the correlation between the intake of each food in each recommended recipe and the uric acid content, the single intake, the intake score and the corresponding uric acid synergy coefficient.

2. A dietary recommendation method for symptom relief in gout patients according to claim 1, characterized in that: The intake score of each food is obtained based on the difference in the number of intakes of each food compared to other foods and the correlation between the single intake of each food and the uric acid content after intake, including: According to the difference between the intake frequency of candidate foods by gout patients and the intake frequency of other types of foods during the historical period, the preference coefficient of gout patients for candidate foods was obtained; Calculating a negative correlation mapping value of a correlation coefficient between a single intake of the candidate food 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 food; The candidate food is any food; Among them, the preference coefficient of gout patients for the i-th food is , represents the number of times gout patients consume the i-th food in the historical period, represents the average number of times gout patients consume all types of food except the i-th food during the historical period, Represents the logarithmic function with a constant base of 2.

3. A dietary recommendation method for symptom relief in gout patients according to claim 1, characterized in that: The method of screening recommended foods using the intake score includes: Arrange the intake scores 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.

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

5. A dietary recommendation method for symptom relief in gout patients according to claim 1, characterized in that: The uric acid synergy coefficient of each recommended food is determined by combining the difference between the effect of the intake of each recommended food in the initial recommended diet on the uric acid content and the effect of the intake of each recommended food when taken together with other recommended foods on the uric acid content, including: For any recommended food: Calculate the correlation coefficient between the intake sequence of any recommended food and the uric acid content sequence after intake of any recommended food, and record it 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 intake of other recommended foods when any recommended food is taken together with other recommended foods, and record it as the second correlation coefficient corresponding to each other recommended food; According to the first correlation coefficient and the second correlation coefficient, the uric acid synergy coefficient of any recommended food is obtained.

6. A dietary recommendation method for symptom relief for gout patients according to claim 5, characterized in that: 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 the one recommended food 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: Where, represents the uric acid synergy coefficient of the jth recommended food, Indicates the number of recommended food types, represents the intake sequence of the jth recommended food within the preset time period, represents the uric acid content sequence after the jth recommended food is consumed within the 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 in addition to the jth recommended food within the preset time period, Represents a function for finding the correlation coefficient.

7. A dietary recommendation method for symptom relief in gout patients according to claim 1, characterized in that: The method of determining whether to substitute each recommended food with other foods of the same type based on the positive impact of each recommended food on uric acid levels, and generating a recipe to be recommended, includes: For any recommended food: The correlation coefficient between the intake of any 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 will be used as substitute foods for any of the recommended foods, and any of the recommended foods in the initial recommended recipe will be replaced to obtain a recipe to be recommended.

8. A dietary recommendation method for symptom relief in gout patients according to claim 1, characterized in that: The method of screening the best recommended recipe by combining the correlation between the intake of each food in each recommended recipe and the uric acid content, the single intake amount, the intake score and the corresponding uric acid synergy coefficient includes: For any initial recommended recipe: the correlation coefficient between the intake of each recommended food in the any initial recommended recipe and the uric acid content after intake is recorded as a fourth correlation coefficient; based on the fourth correlation coefficient and the uric acid synergy coefficient of each recommended food in the any initial recommended recipe, the uric acid balance coefficient of the any initial recommended recipe is obtained, and the uric acid synergy coefficient and the fourth correlation coefficient are both negatively correlated with the uric acid balance coefficient; Obtaining a recommended value for the recipe to be analyzed based on the difference between a single food intake and the overall food intake of the gout patient during the diet 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 score of each food in the recipe to be analyzed; the recipe to be analyzed is any recipe to be recommended; Sort all recipes to be recommended in descending order of recommendation value to obtain a sequence of recipes to be recommended; and select the first preset second number of recipes to be recommended as the best recommended recipes; The uric acid balance coefficient of the vth initial recommended diet is expressed as: in, represents the uric acid balance coefficient of the vth initial recommended diet, represents the number of recommended food types in the vth initial recommended recipe, represents the uric acid synergy coefficient of the kth recommended food in the vth initial recommended recipe, represents the intake sequence of the kth recommended food in the vth initial recommended recipe, represents the uric acid content sequence after the intake of the kth recommended food in the vth initial recommended diet, express and The correlation coefficient between them is the fourth correlation coefficient; Represents the normalization function.

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

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