A synergistic three-low diet system and its application in regulating hyperuricemia

Abstract

This invention discloses a synergistic, low-carbohydrate, low-uric acid diet system and its application in regulating hyperuricemia. The basic dietary formula consists of synergistically low-carbohydrate staple foods, low-carbohydrate vegetables, low-purine proteins, low-fructose fruits, special oils, and beverages, formulated according to the three-low standards. The nutritional supplement system includes vitamin D3, MK-7 vitamin K2, magnesium glycine, fish oil, and various minerals. Special preparation methods include micro-fermentation / micro-germination of staple foods, static processing of vegetables, and low-temperature cooking of proteins. Differentiated implementation rules are tailored to different types of hyperuricemia, populations, comorbidities, and complications. All ingredients meet the three-low standards: absorbable net carbohydrates ≤30g / 100g (staple foods) or ≤20g / 100g (non-staple foods), purines ≤50mg / 100g, and fructose ≤5g / 100g. Clinical trials show that the formula of this invention can reduce blood uric acid by 24.76%, improve complications by 91.0%, achieve compliance of 95.0%, and demonstrate good safety.

Description

Technical Field

[0001] This invention belongs to the field of non-medical diet and nutritional conditioning technology, and specifically relates to a synergistic three-low diet system and its application in regulating hyperuricemia. Background Technology

[0002] Hyperuricemia is a metabolic disease caused by purine metabolism disorder or reduced uric acid excretion, leading to elevated blood uric acid levels. If poorly controlled in the long term, it can easily lead to complications such as gout, kidney stones, kidney damage, diabetes, and hypertension, seriously affecting human health. However, existing technologies have several shortcomings: First, the synergistic regulation of the three lows (low purine, low fat, and low uric acid) is insufficient. Most solutions focus only on the single dimension of "low purine," ignoring the excessive fructose promoting uric acid production and the insulin resistance caused by high carbohydrates, which lead to metabolic disorders and affect uric acid excretion, resulting in limited conditioning effects. Second, personalized adaptation is lacking. The characteristics and special needs of patients with hyperuricemia at different stages, types, populations, comorbidities, and complications are not fully considered, making it difficult to achieve precise conditioning. Third, the standardization of formulas is low. There are no unified standards for ingredient selection and dosage, making quality control difficult and hindering widespread application and promotion. Fourth, the implementation process is not standardized, lacking a dynamic adjustment mechanism. Most are static solutions that are "one-size-fits-all," with limited ingredient selection, making it difficult to adhere to long-term. Furthermore, a complete synergistic system of "basic formula + differentiated adjustment + nutritional supplementation + preparation and consumption standards" has not been formed, making it difficult to adapt to changes in patients' conditions, resulting in low compliance and poor conditioning success rates. Fifth, nutritional supplementation is imprecise. No exclusive supplementation system has been designed for the common nutritional deficiencies in patients with hyperuricemia, which can easily lead to secondary health problems.

[0003] Furthermore, existing dietary control programs lack precise definitions and screening criteria for the "three lows" (low carbohydrates, low purines, and low fructose). Some formulas suffer from issues such as vague ingredient dosages, unscientific preparation methods, and insufficient nutritional supplementation, leading to unstable control effects and hindering widespread application. Therefore, developing a synergistic "three lows" dietary program that is scientifically formulated, widely adaptable, highly flexible, nutritionally balanced, and possesses complete differentiated implementation methods and ingredient substitution systems is crucial to addressing the shortcomings of existing technologies. Summary of the Invention

[0004] In view of this, the present invention proposes a synergistic three-low diet system and its application in regulating hyperuricemia, so as to overcome the shortcomings of existing technologies in the dietary regulation of hyperuricemia, such as singleness, poor adaptability, insufficient flexibility and nutritional imbalance.

[0005] In a first aspect, the present invention provides a synergistic, low-calorie, low-fat diet system, comprising the following components:

[0006] (1) Basic diet formula: It consists of synergistic low-carbohydrate staple food, synergistic low-carbohydrate vegetables, synergistic low-purine protein, synergistic low-fructose fruit, synergistic special oil and synergistic beverage in proportions that meet the three low standards of low carbohydrate, low purine and low fructose.

[0007] (2) Nutritional supplement system: containing food-grade vitamin D3, MK-7 type vitamin K2, glycine magnesium, unsaturated fatty acids and a combination of various macro-elements and micro-elements;

[0008] (3) Special preparation methods: including pretreatment of staple grains by micro-fermentation or micro-germination, cooking of vegetables after static pretreatment, and processing of protein ingredients by boiling or steaming.

[0009] (4) Differentiated implementation rules: a system of rules for adaptively adjusting the types and amounts of ingredients in the basic diet formula according to different types of hyperuricemia, different populations, and different comorbidities or complications.

[0010] Preferably, the components of the basic dietary formula, calculated based on daily intake, are as follows:

[0011] Synergistic effect low-carbohydrate staple food: 10-30g of micro-fermented high-resistant starch Job's tears, 10-30g of micro-fermented micro-sprouted red beans, and 20-40g of micro-fermented high-resistant starch oats, totaling 40-100g;

[0012] Synergistic low-carb vegetables: Select one or more of the following: broccoli, winter melon with skin, bamboo fungus, bitter melon, celery, okra, and kelp, with a total amount of 80-200g;

[0013] Synergistic low-purine protein: Selected from one or more of the following: chicken eggs, goose eggs, quail eggs, skinless chicken breast, chicken thigh meat, salmon, boiled lean pork, and boiled lean beef, totaling 50-200g, and combined with 3-5g of turmeric powder and black pepper powder or 5-15g of additive-free nutritional yeast powder;

[0014] Synergistic effect low fructose fruits: selected from one or more of the following: blueberry, prickly pear, strawberry, cranberry, sour cherry, avocado, mulberry, and apple, total amount 50-120g;

[0015] Synergistic effect special oil: 5-15ml of low erucic acid rapeseed diglyceride oil or 5-10ml of cold-pressed perilla seed oil;

[0016] Synergistic effect beverage: 1-2 slices of fresh lemon steeped in water or 1-2g of white tea steeped in water; and 3-5g of potassium-containing refined salt.

[0017] Preferably, the basic dietary formula also includes synergistic snacks: one or more selected from boiled peanuts, almonds, sweet almonds, plain walnuts, macadamia nuts, and hazelnuts, totaling 10-60g.

[0018] Preferably, the nutritional supplement system comprises, based on daily intake:

[0019] Vitamin D3 300-5000 IU;

[0020] MK-7 Vitamin K2 45-180 micrograms;

[0021] Magnesium glycine 100-600 mg;

[0022] Cod or deep-sea fish oil 2000-6000mg; potassium 1000-2000mg, sodium 1000-2000mg, calcium 800-1000mg, phosphorus 700-3500mg; zinc 10-40mg, selenium 60-400μg, iron 10-40mg, copper 0.8-1.0mg, manganese 2.0-11mg.

[0023] Preferably, the special preparation method includes: Step 1: Staple food pretreatment: After washing the Job's tears, red beans, and oats separately, soak them in warm water at 40-60℃ for 1 hour and drain them; the Job's tears and oats are micro-fermented at 25-30℃ until a slightly sour taste appears; the red beans are micro-germinated until the bean sprouts begin to emerge.

[0024] Step 2: Vegetable pretreatment: After cutting the vegetables, let them stand at room temperature for 40-60 minutes to release the active ingredients. For vegetables rich in oxalic acid, phytic acid, lectins, cyanogenic glycosides, and solanine, blanch them.

[0025] Step 3: Protein preparation: Boil or steam the meat and prepare the eggs into soft-boiled eggs;

[0026] Step 4: Use of oil: Special oil is used for low-temperature cooking, and the oil temperature should be controlled at ≤150℃;

[0027] Step 5: Fruit Consumption: Except for apples, which can be steamed, other low-fructose fruits should be eaten raw.

[0028] Preferably, the differentiated implementation rules include at least one adaptation scheme from the following scenarios:

[0029] (1) Targeting different pathogenesis:

[0030] Increased uric acid production type: Strengthen the low-purine and low-fructose ratio, increase the amount of turmeric powder and black pepper powder mixture to control high uric acid production;

[0031] For those with uric acid excretion disorders: strengthen the low-carbohydrate, low-purine ratio diet, increase the amount of low-carbohydrate staple foods (such as Job's tears and red beans), high-fiber vegetables, and excretion-promoting drinks that promote uric acid excretion;

[0032] Mixed type: Balanced adjustment of the ratio of the three lows (low blood sugar, low cholesterol, and low blood sugar), strengthening the nutritional supplementation system. The nutritional supplementation system can work synergistically through four pathways: inhibiting xanthine oxidase (reducing its production), promoting renal tubular excretion (increasing excretion), anti-inflammatory and preventing attacks, and alkalizing to protect the kidneys.

[0033] (2) Targeting different groups of people:

[0034] For teenagers: focus on controlling sugary drinks, reducing fructose intake, increasing water intake to 1500-2000ml / day, and calculating protein intake at 1.2-1.6g / kg body weight;

[0035] For older adults: reduce the amount of food used by 10-20%, extend the cooking time, choose easily digestible foods, and maintain normal metabolic function;

[0036] For obese individuals: reduce staple food intake by 10-20%, avoid fructose-containing foods, consume healthy fats, increase high-fiber vegetable intake, choose a suitable exercise method, and use appropriate special oils.

[0037] (3) For different comorbidities:

[0038] For those with diabetes: Choose low-GI foods, strictly control carbohydrate and fructose intake, and moderately increase healthy fats.

[0039] For patients with hypertension: control salt intake to ≤3g / day, avoid insufficient potassium intake, and ensure good sleep.

[0040] Combined with hyperlipidemia: Increase the intake of omega-3 polyunsaturated fatty acids and monounsaturated fatty acids, increase dietary fiber, control blood sugar and lipids, control weight, and improve insulin resistance;

[0041] Combined with gouty arthritis: Strictly control carbohydrate (inflammatory factor) intake, increase anti-inflammatory excipients (Omega-3 polyunsaturated fatty acids), and strengthen the low-purine ratio;

[0042] For patients with concurrent kidney damage: reduce protein intake, increase anti-inflammatory and kidney-protective diets and omega-3 polyunsaturated fatty acids, control water intake, and avoid sugary drinks.

[0043] Preferably, all ingredients in the basic dietary formula meet the following three screening criteria:

[0044] The absorbable net carbohydrates of staple foods are ≤30g / 100g, and the absorbable net carbohydrates of non-staple foods are ≤20g / 100g.

[0045] Purine content ≤50mg / 100g;

[0046] Fructose content ≤5g / 100g.

[0047] Preferably, it also includes a food ingredient replacement system, which comprises replaceable raw materials that meet the three low standards:

[0048] Low-carb replacement ingredients: selected from one or more of the following: micro-fermented resistant starch corn, buckwheat, fox nuts, lotus seeds, kale, beetroot, purple cabbage, pea sprouts, garland chrysanthemum, asparagus, bell peppers, button mushrooms, and cucumber;

[0049] Low-purine substitute ingredients: selected from one or more of the following: duck eggs, skinless turkey breast, cod, sole fillet, shrimp, Brazil nuts, pumpkin seeds, and pine nuts;

[0050] Low-fructose substitute ingredients: selected from mulberry, kiwi, fresh plum (green plum, prune), lemon, avocado, papaya, grapefruit, or one or more of the corresponding ingredient extracts;

[0051] Special oil replacement ingredients: selected from one or more of the following: cold-pressed olive oil, cold-pressed camellia oil, *Sapindus mukorossi* oil, flaxseed oil, and *Acer truncatum* seed oil.

[0052] This invention also provides a method of consuming the aforementioned synergistic, low-calorie, low-fat diet system, including the following specifications:

[0053] (1) Eat in separate meals: Eat 2-3 times a day, with each meal not exceeding 1 / 2 of the total daily amount;

[0054] (2) Dosage control: Protein intake is calculated at 1.0-1.6g per kilogram of body weight and is divided into 3 meals; special oil is added in batches, with a single dose not exceeding 10ml;

[0055] (3) Nutritional supplements: The nutritional supplement system is taken once a day with meals;

[0056] (4) Auxiliary measures: Drink 2000-3000ml of warm water daily and avoid eating with high-purine, high-fructose and high-carbohydrate foods.

[0057] Finally, this invention also provides the application of the synergistic three-low diet system in the preparation of foods, nutritional supplements or diet management products for nutritional support of patients with hyperuricemia.

[0058] This invention proposes a synergistic, low-uric acid, low-carb, and low-fiber diet system and its application in regulating hyperuricemia. It is applicable to hyperuricemia patients and closely related individuals with different pathogenesis mechanisms, populations, comorbidities, and complications, enabling precise dietary control throughout the entire course of hyperuricemia. This achieves precise, full-cycle dietary and nutritional intervention for hyperuricemia, improving uric acid regulation while reducing the risk of comorbidities and complications. This invention achieves full-cycle, precise, and synergistic regulation of hyperuricemia by clarifying the standards for low-carb, low-carb, and low-fiber diets, constructing a basic formula, improving the food substitution system, and developing differentiated adjustment plans and nutritional supplementation systems. Simultaneously, it enhances the practicality, flexibility, and versatility of the formula, facilitating long-term adherence and widespread application by different populations.

[0059] This formula (diet + nutritional supplements) cannot achieve the dual effects of "controlling uric acid production + promoting uric acid excretion" when used alone, and nutritional supplements alone cannot compensate for dietary deficiencies and overall uric acid control. Through scientific formulation and combined use, it forms a comprehensive synergistic system of "low-carb metabolism control, low-purine load reduction, low-fructose inhibition of uric acid production, and nutritional gap filling," overcoming the technical shortcomings of existing formulas such as insufficient synergy and nutritional imbalance. It is suitable for daily dietary management and complication management of patients with hyperuricemia, and is characterized by precision, safety, and ease of adherence. Detailed Implementation

[0060] To make the objectives, technical solutions, and advantages of this invention clearer, the synergistic three-low diet system and its application will be further described in detail below with reference to specific embodiments. It should be understood that these embodiments are only for explaining this invention and are not intended to limit the scope of protection of this invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this invention should be included within the scope of protection of this invention.

[0061] This invention provides a synergistic, low-carbohydrate, low-purine, and low-fructose dietary system. This system is organically integrated into four modules: a basic dietary formula, a nutritional supplement system, a special preparation method, and differentiated implementation rules. Through the synergistic effect of these three low-carbohydrate, low-purine, and low-fructose components, it achieves comprehensive regulation of hyperuricemia and effective management of its complications. All ingredients and supplement components are food-grade and meet daily dietary safety requirements.

[0062] (a) Basic Dietary Formula

[0063] The basic dietary formula is a composition for daily intake, by weight (excluding beverages and special oils), and includes the following components:

[0064] Synergistic effect low-carbohydrate staple food: 10-30 parts of micro-fermented high-resistant starch Job's tears, 10-30 parts of micro-fermented and micro-sprouted red beans, and 20-40 parts of micro-fermented high-resistant starch oats, totaling 40-100 parts. Pre-treatment of the staple food with micro-fermentation or micro-sprouting can increase the resistant starch content, delay carbohydrate absorption, improve insulin resistance, and promote uric acid excretion from the root cause.

[0065] Synergistic Low-Carb Vegetables: Select one or more of the following: broccoli, winter melon with skin, bamboo fungus, bitter melon, celery, okra, and kelp, totaling 80-200 servings. These vegetables are rich in dietary fiber and potassium, which can promote intestinal peristalsis, accelerate uric acid excretion, inhibit uric acid crystal deposition, and regulate electrolyte balance. Use 3-5 servings of potassium-containing refined salt concurrently to balance sodium and potassium and assist in uric acid excretion.

[0066] Synergistic Low-Purine Protein: Selected from one or more of the following: chicken eggs, goose eggs, quail eggs, skinless chicken breast, chicken thigh meat, salmon, boiled lean pork, and boiled lean beef, totaling 50-200 servings. This protein is combined with 3-5 servings of a mixture of turmeric powder and black pepper powder (10:1), or 5-15 servings of unadded nutritional yeast powder. Curcumin inhibits xanthine oxidase activity, reducing uric acid production; black pepper promotes curcumin absorption, synergistically enhancing the conditioning effect; yeast powder is rich in B vitamins, activating the activity of enzymes related to uric acid metabolism. Protein intake should be divided into meal portions (calculated at 1.0-1.6g per kilogram of body weight) to reduce the burden on the kidneys for excretion.

[0067] Synergistic effect of low-fructose fruits: Selected from one or more of the following: blueberries, prickly pears, strawberries, cranberries, sour cherries, avocados, mulberries, and apples, totaling 50-120 servings. Except for apples, which are steamed, all fruits are eaten raw to retain active ingredients (anthocyanins, vitamin C, etc.). Low-fructose fruits can avoid uric acid production induced by fructose metabolism, while inhibiting xanthine oxidase activity and reducing endogenous uric acid synthesis.

[0068] Synergistic effect-enhancing special oils: 5-15ml of low-erucic acid rapeseed diglyceride oil, or 5-10ml of cold-pressed perilla seed oil. These special oils are rich in unsaturated fatty acids, which regulate lipid metabolism, reduce the obstruction of uric acid excretion by fat accumulation, and help protect kidney function.

[0069] Synergistic effect beverage: Steep 1-2 slices of fresh lemon in water, or steep 1-2g of white tea in water. This beverage replenishes fluids, dilutes uric acid concentration, citric acid regulates acid-base balance, and tea polyphenols synergistically inhibit uric acid production.

[0070] Synergistic Snacks (Optional): Select one or more of the following: boiled peanuts, almonds, sweet almonds, plain walnuts, macadamia nuts, and hazelnuts, totaling 10-60 servings. These snacks supplement unsaturated fatty acids and trace elements, regulate metabolism, alleviate inflammation, and prevent uric acid fluctuations caused by snack intake.

[0071] All the above ingredients strictly meet the three low-carbohydrate screening standards: ≤30g / 100g absorbable net carbohydrates for staple foods, ≤20g / 100g for non-staple foods; ≤50mg / 100g purine content; ≤5g / 100g fructose content. If individual ingredients do not fully meet the standards, the three low-carbohydrate effect can still be achieved because their proportion in the formula is extremely low and the overall calories are controllable.

[0072] In the synergistic three-low diet formula, all of the above-mentioned ingredients, when used alone, have the problem of poor effect in regulating hyperuricemia. For example, a single low-carbohydrate staple food can only slightly regulate metabolism, a single low-purine protein can only reduce purine intake, and a single low-fructose fruit can only slightly inhibit uric acid production. None of them can achieve the dual effect of "reducing production + promoting excretion". After being scientifically formulated and used together, the synergistic effect of low carbohydrate, low purine and low fructose in this invention forms a comprehensive regulatory system, which directly addresses the core pain points of daily management of hyperuricemia.

[0073] Specifically, none of the ingredients in this formula can achieve the dual effects of "controlling metabolism and promoting acid excretion" when used alone. For example, micro-fermented Job's tears alone can only regulate carbohydrates and cannot promote acid excretion; blueberries alone can only inhibit metabolism and cannot assist metabolism. After being scientifically formulated and used together, a synergistic system of "low-carb metabolism control, low-purine load reduction, and low-fructose inhibition of metabolism" is formed, which solves the technical defects of insufficient synergy in existing formulas.

[0074] This invention adopts a low-carbohydrate regulation dimension for hyperuricemia: the mechanism of action of the low-carbohydrate formula focuses on controlling production and promoting excretion: synergistic effect of low-carbohydrate staple food: micro-fermented high-resistant starch coix seed + micro-fermented micro-germinated red bean + micro-fermented high-resistant starch oat; synergistic effect of special oil: low erucic acid rapeseed diglyceride oil or cold-pressed perilla seed oil; core mechanism: (1) micro-fermentation pretreatment of high-resistant starch staple food (coix seed + red bean + oat) can slow down the absorption rate of carbohydrates, avoid drastic fluctuations in blood sugar, reduce the pressure of liver glycogen synthesis, and thus inhibit the activity of phosphoribosyl pyrophosphate synthase (PRPP) in the liver - PRPP is a key substrate for uric acid production, and its reduced activity can directly reduce purine metabolism. (1) Regulate uric acid production from the source; (2) After resistant starch is fermented by intestinal probiotics, it produces short-chain fatty acids (acetic acid, propionic acid), which improves the intestinal microecology and promotes intestinal uric acid excretion (the intestine is the secondary route of uric acid excretion, accounting for about 30% of the total excretion), and helps to improve the efficiency of uric acid excretion; (3) The unsaturated fatty acids in special oils (diglyceride oil, perilla seed oil) can regulate blood lipid metabolism, reduce the obstruction of fat accumulation on the kidney uric acid excretion channel, and at the same time, work with resistant starch to strengthen metabolic regulation and indirectly promote uric acid excretion; (4) The combination of the three can stabilize the body's metabolic level, inhibit liver uric acid production, promote uric acid excretion, reduce uric acid accumulation in the body, and reduce the metabolic load on the kidneys. Limited effect of single use: a single low-carbon staple food can only delay carbohydrate absorption and slightly inhibit uric acid production, but cannot promote uric acid excretion; a single special oil can only regulate blood lipids and has no direct effect on controlling uric acid. The two alone cannot form a synergy between metabolic regulation and uric acid control, and the regulatory effect is weak and one-sided.

[0075] Synergistic effect of low-carbon vegetables such as broccoli, winter melon with skin, bamboo fungus, bitter melon, tofu and soy products, celery, okra, and kelp, plus potassium-containing refined salt; together they synergistically supplement dietary fiber and balance potassium, promote intestinal peristalsis, accelerate uric acid excretion, inhibit uric acid crystal deposition, and regulate electrolyte balance in the body.

[0076] Synergistic low-purine protein: eggs, goose eggs, quail eggs, skinless chicken breast, chicken leg meat, salmon, boiled lean pork, boiled lean beef) + whole milk / five black soybean milk, turmeric powder and black pepper powder, no added nutritional yeast powder; synergistic snacks, used together to supplement high-quality protein, avoid uric acid metabolism disorder caused by protein deficiency, turmeric / yeast powder to help inhibit uric acid production and promote uric acid excretion. The mechanism of action of the low-purine formula is to focus on controlling production and promoting excretion; core mechanism: (1) Low-purine ingredients (vegetables, high-quality protein, snacks) can directly reduce purine intake in the diet and reduce purine metabolic load - purine is the raw material for uric acid production. Reducing purine intake can reduce uric acid production from the source and avoid uric acid increase caused by excessive exogenous purine (this exogenous pathway is often the key regulatory node that induces a sharp increase in uric acid level and breaks through the normal physiological threshold), while reducing the kidney's metabolism of purine. (1) The pressure; (2) Potassium in potassium-containing refined salt can work with dietary fiber in vegetables to regulate electrolyte balance, increase urine output, regulate blood pressure, and promote the dilution and excretion of uric acid from the kidneys (the kidneys are the main route of uric acid excretion, accounting for about 70% of the total excretion), avoiding uric acid retention caused by excessive sodium; (3) Curcumin in turmeric powder and black pepper powder can inhibit xanthine oxidase activity (xanthine oxidase is the key enzyme for uric acid production), further reducing uric acid production. Black pepper can promote curcumin absorption, control inflammation, and strengthen the inhibitory effect; B vitamins in unadded nutrient yeast powder can help activate the activity of enzymes related to uric acid metabolism and promote uric acid excretion; (4) Low-purine protein can supplement the body with high-quality protein, avoid uric acid metabolism disorder caused by protein deficiency, and work with vegetables and snacks to form a synergistic regulation of "low purine intake + promoting excretion + inhibiting production", reducing the burden on the kidneys. Limited effects of using single ingredients: Low-purine vegetables alone can only reduce purine intake and cannot promote uric acid excretion; low-purine proteins alone can only supplement protein and have no effect on inhibiting production or promoting excretion; single excipients (turmeric powder, yeast powder) can only exert a single regulatory effect and cannot form a synergistic effect of "reducing intake + promoting excretion + inhibiting production", so the regulatory effect is one-sided and limited.

[0077] The low-fructose regulation dimension of this invention: Synergistic effect Among low-fructose fruits, blueberries, prickly pears, strawberries, cranberries, sour cherries, avocados, mulberries, and apples, when used together, synergistically supplement active ingredients, inhibit xanthine oxidase activity, reduce uric acid production, and at the same time promote intestinal excretion and assist in regulating metabolism. The core mechanism is: (1) Low-fructose fruits can avoid the increase in uric acid caused by high fructose intake - high fructose will produce uric acid precursor substances (fructose-1-phosphate) in the body during metabolism, and at the same time inhibit the activity of renal uric acid transport protein, reducing uric acid excretion; low-fructose fruits not only supplement vitamins, minerals and active ingredients, but also avoid the above-mentioned drawbacks, reduce uric acid production from the source and ensure smooth uric acid excretion channels; (2) Anthocyanins in fruits, Vitamin C (such as blueberries and prickly pears) can inhibit xanthine oxidase activity, directly reduce uric acid production, and enhance the body's antioxidant capacity, reduce oxidative stress damage caused by high uric acid, and protect kidney function (normal kidney function is the core guarantee for uric acid excretion); (3) Fresh lemon soaked in water and white tea soaked in water can replenish water, and their alkaline components dilute the concentration of uric acid in the blood, promoting the dual excretion of uric acid from the kidneys and intestines. Citric acid in lemons can help regulate the acid-base balance in the body and reduce uric acid crystal deposition. Tea polyphenols in white tea can work together with the active ingredients in fruits to strengthen the effects of inhibiting production and promoting excretion; (4) Eating raw fruits can retain the active ingredients to the greatest extent, avoid the loss of nutrients caused by high temperature processing, and ensure the stable performance of regulatory effects. Single low-fructose fruits can only avoid the increase of uric acid induced by fructose, and the effect of inhibiting production is weak; single drinks can only replenish water and help promote excretion, but cannot inhibit uric acid production. Neither of them can achieve the dual effect of "inhibiting production + promoting excretion" when used alone, and the regulatory effect is limited.

[0078] This invention uses a special synergistic oil (low erucic acid rapeseed diglyceride oil + cold-pressed perilla seed oil) to work together to regulate lipid metabolism, reduce the obstruction of uric acid excretion by fat accumulation, help protect kidney function, and promote uric acid excretion.

[0079] This invention utilizes synergistic snacks: boiled peanuts, almonds, sweet almonds, plain walnuts, macadamia nuts, and hazelnuts, which work together to supplement unsaturated fatty acids, regulate metabolism, alleviate inflammatory responses caused by high uric acid, and avoid fluctuations in uric acid levels caused by snack intake.

[0080] This invention uses a synergistic beverage: fresh lemon or white tea, which together replenish water, promote the dilution and excretion of uric acid, and citric acid and tea polyphenols help inhibit the production of uric acid and relieve the metabolic pressure on the kidneys.

[0081] The synergistic three-low nutritional supplement formula addresses nutritional deficiencies in the diet, where individual components are insufficient but combined for enhanced efficacy. This formula addresses potential nutritional deficiencies in the aforementioned dietary regimens, such as insufficient intake of vitamin D3, MK-7 vitamin K2, and magnesium glycine, which cannot meet the specific needs of hyperuricemia patients for uric acid metabolism and kidney protection. Individually, none of the supplement components can achieve the dual effects of controlling uric acid production and promoting its excretion, nor can they compensate for dietary nutritional deficiencies. Through scientific formulation and combined use, they work synergistically with the dietary regimen to form a dual synergistic system of "dietary regulation + precise nutritional supplementation," further strengthening the uric acid control effect.

[0082] This invention employs a synergistic fat-soluble vitamin supplement: Vitamin D3 + MK-7 Vitamin K2, with carbohydrates ≤0.1g, purines ≤0.5mg, and fructose ≤0g. When used alone, Vitamin D3 only regulates calcium and phosphorus metabolism and cannot directly affect uric acid production and excretion; MK-7 Vitamin K2 only promotes calcium deposition and has no effect on controlling uric acid. Synergistically, Vitamin D3 activates the renal vitamin D receptor (VDR), promotes the expression of uric acid transport proteins (URAT1, GLUT9), accelerates uric acid excretion from the kidneys, and simultaneously regulates immune function, reducing kidney inflammation caused by high uric acid. The two supplements work synergistically to inhibit calcium salt deposition in the kidneys, prevent uric acid crystals from combining with calcium salts to form kidney stones, reduce kidney damage, indirectly improve renal uric acid excretion function, and simultaneously inhibit xanthine oxidase activity, slightly reducing uric acid production. The combined use of the two supplements achieves a synergistic effect of "promoting excretion + protecting the kidneys + inhibiting production," compensating for insufficient intake of fat-soluble vitamins in the diet.

[0083] This invention employs a synergistic mineral supplement: magnesium glycine + macroelements + microelements, including magnesium glycine, potassium, sodium, calcium, phosphorus, zinc, selenium, iron, copper, and manganese, with carbohydrates ≤0.1g, purines ≤0.3mg, and fructose ≤0g. When used alone: ​​magnesium glycine can only regulate neuromuscular function and cannot act on uric acid metabolism; macro / microelements alone can only supplement nutrition and have no effect on controlling uric acid, and single supplementation can easily lead to electrolyte imbalance. Synergistic effect: Magnesium glycine, as an easily absorbed form of magnesium, activates adenylate cyclase, promotes uric acid excretion, and relieves joint inflammation caused by high uric acid, while protecting renal tubular function; potassium works synergistically with sodium to regulate electrolyte balance, increase urine output, promote the dilution and excretion of uric acid, and avoid uric acid retention caused by excessive sodium; calcium and phosphorus, along with D3 and K2, work synergistically to maintain bone health and reduce damage to bones and soft tissues caused by uric acid crystal deposition; zinc, selenium, iron, copper, and manganese work synergistically to activate the activity of enzymes related to uric acid metabolism, inhibit xanthine oxidase activity, reduce uric acid production, enhance the body's antioxidant capacity, reduce oxidative stress damage caused by high uric acid, and protect kidney function. The overall synergistic effect of "nutritional supplementation + excretion promotion + production inhibition + kidney protection" makes up for the gap in the unbalanced intake of minerals in the diet.

[0084] This invention utilizes a synergistic unsaturated fatty acid supplement (cod fish oil / deep-sea fish oil) with carbohydrates ≤0g, purines ≤0.2mg, and fructose ≤0g. When used alone, it only supplements unsaturated fatty acids and regulates blood lipids, but cannot directly act on uric acid production and excretion, resulting in a weak uric acid control effect. When used in combination, the EPA and DHA in the fish oil can regulate inflammatory responses in the body, reduce kidney inflammation and joint inflammation caused by hyperuricemia, protect renal vascular endothelial cells, improve renal microcirculation, and enhance the kidney's uric acid excretion capacity. Simultaneously, Omega-3 unsaturated fatty acids can inhibit liver fat synthesis, reduce the obstruction of uric acid excretion by fat accumulation, indirectly promote uric acid excretion, and also synergize with magnesium glycine and vitamin D3 to enhance the kidney-protecting and excretion-promoting effects, compensate for insufficient intake of unsaturated fatty acids in the diet, and synergistically enhance the effects of blood lipid regulation and uric acid control with the special oil in the dietary formula.

[0085] This invention employs a synergistic compound of low-carbohydrate, low-purine, and low-fructose nutritional supplements (the three supplements mentioned above used together), administered at the same dosage as the single-dose supplements (once daily). This combination integrates the effective components of the three supplements, maintaining the same content as the single-dose supplements, with no component antagonism, and works synergistically. Carbohydrates ≤0.1g, purines ≤0.4mg, and fructose ≤0g, fully meeting the low-carbohydrate, low-purine, and low-fructose standards. No single supplement can achieve the comprehensive effect of "controlling metabolism + promoting acid excretion + protecting the kidneys + supplementing nutrition." The compound, when used together, forms a comprehensive synergistic system: the fat-soluble vitamin supplement (D3+K2) promotes excretion, protects the kidneys, and prevents stones; the mineral supplement fills the gaps, regulates metabolism, and inhibits metabolism; and the fish oil supplement is responsible for anti-inflammatory effects, kidney protection, and enhanced excretion. These three work synergistically, and together with the dietary formula, form a combination of "dietary conditioning + nutritional supplementation." The dual synergy precisely fills the nutritional gaps in the diet and enhances the effect of controlling uric acid. From the four dimensions of "inhibiting production, promoting excretion, protecting the kidneys, and supplementing nutrition", it comprehensively solves the metabolic abnormalities of hyperuricemia and achieves a synergistic effect of 1+1+1>3.

[0086] (II) Nutritional Supplement System

[0087] To precisely address the nutritional deficiencies in modern diets, this invention includes a food-grade, high-purity nutritional supplement system with the following daily intake recommendations:

[0088] Vitamin D3 300-5000 IU;

[0089] MK-7 Vitamin K2 45-180 μg

[0090] Magnesium glycine 100-600 mg

[0091] 2000-6000 mg of cod or deep-sea fish oil

[0092] Macroelements: Potassium 1000-2000 mg, Sodium 1000-2000 mg, Calcium 800-1000 mg, Phosphorus 700-3500 mg;

[0093] Trace elements: Zinc 10-40 mg, Selenium 50-100 μg, Iron 10-42 mg, Copper 0.8-1.0 mg, Manganese 2.0-11 mg;

[0094] Synergistic effects of each ingredient: Vitamin D3 activates the expression of uric acid transport proteins in the kidneys, promoting uric acid excretion; Vitamin K2 works synergistically to prevent calcium salt deposition in the kidneys, preventing kidney stones; Magnesium glycine activates adenylate cyclase, alleviating inflammation; Fish oil EPA / DHA reduces kidney inflammation and improves microcirculation; Macro and micro elements work synergistically to activate enzymes related to uric acid metabolism, enhancing antioxidant capacity. The supplement system and dietary formula form a dual synergistic effect of "dietary conditioning + precise nutrition," strengthening the effect of uric acid control.

[0095] (III) Food Substitution System

[0096] To improve the flexibility and applicability of formulations, this invention constructs an ingredient substitution system that meets the "three lows" standard (low cost, low energy, low pollution, and low fat content). This system allows for similar substitutions based on different scenarios, regions, and taste preferences, while maintaining the "three lows" standard and synergistic effects. The main substitute ingredients include:

[0097] Low-carb alternative ingredients: micro-fermented resistant starch corn, buckwheat, fox nuts, lotus seeds, kale, beetroot, purple cabbage, pea sprouts, garland chrysanthemum, asparagus, bell peppers, button mushrooms, cucumbers, etc.

[0098] Low-purine alternative ingredients: duck eggs, skinless turkey breast, cod, sole fillet, shrimp, Brazil nuts, pumpkin seeds, pine nuts, etc.

[0099] Low-fructose alternative ingredients: mulberry, cherry, grapefruit, kiwi, fresh plum (green plum, prune), white pear, papaya, or corresponding ingredient extracts (blueberry extract, strawberry extract, mulberry extract, etc.).

[0100] Specialized oil substitutes include: cold-pressed olive oil, cold-pressed camellia oil, *Sapindus mukorossi* oil, and *Acer truncatum* seed oil.

[0101] (iv) Special preparation methods

[0102] To maximize the retention of the effective components of the ingredients and ensure synergistic effects, this invention specifies the following special preparation method:

[0103] Staple food pretreatment: Rinse Job's tears, red beans, and oats separately, then soak them in 40-60℃ warm water for 1 hour and drain. Let the Job's tears and oats undergo a slight fermentation at 25-30℃ until a slightly sour taste appears. Let the red beans sprout slightly until the sprouts begin to emerge. This treatment can increase the content of resistant starch and slow down carbohydrate absorption.

[0104] Vegetable pretreatment: After cutting the vegetables, let them stand at room temperature for 40-60 minutes to allow the effective components (such as sulforaphane and myrosin) to be fully released; vegetables rich in oxalic acid (such as spinach and amaranth) need to be blanched to remove anti-nutritional factors.

[0105] Protein preparation: Meat is boiled or steamed, avoiding frying and braising; eggs are prepared as soft-boiled eggs (yolks are slightly solidified) to retain more nutrients; seafood is steamed or eaten raw (in limited quantities) to ensure freshness.

[0106] Oil usage: Special oil is for low-temperature cooking, oil temperature ≤150℃, to avoid high temperature damage to functional components.

[0107] Fruit consumption: Except for apples, which can be steamed, other low-fructose fruits should be eaten raw to avoid nutrient loss and fructose conversion caused by high-temperature processing.

[0108] (v) Methods of consumption and dosage control

[0109] Consume in separate meals: 2-3 times a day, distributed according to the amount of breakfast, lunch and dinner, with each serving not exceeding 1 / 2 of the total daily amount.

[0110] Dosage control: Protein intake should be strictly calculated at 1.0-1.6g per kilogram of body weight, divided into three meals; special oil should be added in multiple portions, with each portion ≤10ml.

[0111] Nutritional supplements: Take the nutritional supplement system once a day with meals (lunch or dinner is recommended).

[0112] Supportive measures: Drink 2000-3000ml of warm water daily (for those with impaired kidney function, drink small amounts in multiple servings, with a total volume ≤2200ml); avoid alcohol, strong tea, and milk tea; prohibit the intake of high-purine (animal organs, concentrated broth), high-fructose (sugar-containing beverages, high-fructose fruits), and refined carbohydrates (white rice, white flour, various sugars and sweets); and engage in moderate exercise (such as walking, Tai Chi).

[0113] (vi) Differentiated Implementation Rules

[0114] This invention establishes the following differentiated adjustment rules for different types of hyperuricemia, different populations, and different comorbidities and complications:

[0115] Adjusted according to pathogenesis:

[0116] For those with increased uric acid production: strengthen the low-purine and low-fructose ratio, increase the amount of turmeric powder and black pepper mixture (up to 5-8g), and control uric acid production.

[0117] For those with uric acid excretion disorders: strengthen the low-carbohydrate, low-purine ratio, increase the amount of high-fiber vegetables and beverages (total vegetables can be increased to 200-250g) to promote uric acid excretion.

[0118] Mixed type: Balanced ratio of three low-calorie, low-sodium, and low-potency ingredients, strengthening the nutritional supplementation system and achieving dual regulation.

[0119] Adjusted by demographic:

[0120] Adolescents (12-18 years old): Drink 1500-2000ml of water daily, avoid sugary drinks, and calculate protein intake at 1.2-1.6g / kg body weight to ensure growth and development needs.

[0121] For older adults (≥60 years old): reduce the amount of food used by 10-20%, extend the cooking time (cook until tender), choose easily digestible meats (such as fish and chicken breast), and enhance uric acid metabolism.

[0122] For obese individuals (BMI ≥ 28.0): reduce staple food intake by 10-20%, increase high-fiber vegetable intake, and use appropriate amounts of special oil (5-10ml).

[0123] Adjust according to comorbidities / complications

[0124] For patients with diabetes: Choose low-GI foods (such as buckwheat and oats), strictly control carbohydrate and fructose intake, increase dietary fiber, moderately increase healthy fats, and consider supplementing with mulberry leaf extract and chromium supplements.

[0125] Comorbid hypertension: Strictly control refined salt intake to ≤3g / day, maintain good sleep, and avoid insufficient potassium intake (increase potassium-rich vegetables such as celery and winter melon). H-type hypertension requires supplementation with folic acid, vitamin B6, and B vitamins. 12 .

[0126] For patients with high cholesterol: Increase the intake of omega-3 polyunsaturated and monounsaturated fatty acids, increase dietary fiber (okra, oats), and choose oils rich in Omega-3, such as perilla seed oil and flaxseed oil. Control blood sugar, control lipids, control weight, and improve insulin resistance;

[0127] For patients with gouty arthritis: Strictly control carbohydrate (inflammatory factor) intake, increase anti-inflammatory foods such as omega-3 polyunsaturated fatty acids, cherries, and turmeric, strengthen the low-purine and low-fructose ratio, and sunflower disc extract can be used for short-term pain relief during the acute phase.

[0128] For patients with combined kidney damage: Strictly control protein intake (0.6-0.8g / kg body weight), choose high-quality low-protein foods (such as eggs, milk, and skinless chicken breast), increase anti-inflammatory and kidney-protecting foods, control water intake (adjust according to urine output), avoid high-potassium and high-phosphorus foods, and may supplement with corn silk extract, kidney-protecting compound extracts, etc.

[0129] (vii) Differentiated implementation process throughout

[0130] This invention employs a closed-loop process of "information collection - basic adaptation - scenario adaptation - dynamic adjustment - customized output" to achieve precise control tailored to each individual.

[0131] Information collection: Collect user's age, gender, occupation, medical history, family history, lifestyle habits, whether women are menopausal, onset time, condition, symptoms (such as kidney damage, abnormal urination, arthritis, etc.) to create a personalized file.

[0132] Basic formula adaptation: Based on the information, the types and amounts of ingredients are initially adapted to ensure compliance with the three low standards (low in fat, sugar, and water) and basic physiological needs. Adaptation for complication scenarios: For existing complications, suitable ingredients are selected, and the dosages are adjusted to avoid ingredients that may aggravate the condition.

[0133] Dynamic adjustment: The formula is dynamically adjusted every 1-4 weeks based on uric acid monitoring results and physical condition (weight, metabolic indicators) to ensure stable control.

[0134] Customized output: Providing personalized dietary plans, including ingredient lists, quantities, preparation methods, consumption guidelines, and auxiliary measures, to facilitate long-term implementation. II. Specific Implementation Methods

[0136] In this specific embodiment, unless otherwise specified, the amount of all ingredients and raw materials is expressed in grams (g) for solid ingredients and milliliters (ml) for liquids. Nutritional supplements are labeled in International Units (IU), micrograms (μg), milligrams (mg), or grams (g) according to their component characteristics.

[0137] Example 1: Formula and Implementation Method for Hyperuricemia in Adolescent Males (12-18 years old)

[0138] Suitable candidates: Male patients aged 12-18 with hyperuricemia, serum uric acid level >149μmol / L, no obvious comorbidities or complications, and whose growth and development need to be taken into account.

[0139] Formula composition (daily dosage)

[0140] Low-carbon staple food: 20g of micro-fermented high-resistant starch Job's tears, 20g of micro-fermented and micro-sprouted red beans, and 30g of micro-fermented high-resistant starch oats (total 70g).

[0141] Low-carb vegetables: 100g celery, 100g bitter melon (total 200g), containing 4g potassium salt;

[0142] Low-purine protein: 120g of steamed skinless sole fillet, mixed with 4g of a 10:1 mixture of turmeric powder and black pepper; 250ml of whole milk;

[0143] Low-fructose fruits: 30g strawberries, 150g avocados (2 kinds, eaten raw);

[0144] Special oil: 15ml cold-pressed flaxseed oil;

[0145] Snacks: 20g roasted pumpkin seeds (unsalted), 15g freeze-dried broccoli crisps;

[0146] Beverage: 6g of dandelion root infused in 250ml of water;

[0147] Nutritional supplement system (once daily, with meals):

[0148] Compound B6 magnesium supplement: Total weight 10g, containing vitamin B6 ≥0.11g and magnesium element ≥0.12g;

[0149] Compound Vitamin C and Potassium Supplement: Total weight 9g, containing Vitamin C ≥0.17g and potassium ≥0.09g;

[0150] Compound folic acid and zinc supplement: Total weight 11g, containing folic acid ≥0.10g and zinc element ≥0.08g.

[0151] Implementation method:

[0152] Preparation: Cook the staple food into porridge after micro-fermentation / micro-germination; stir-fry the chopped vegetables after letting them sit for 40 minutes; steam the sole fillet and sprinkle with mixed powder; eat the fruit raw; use special oil for stir-frying (oil temperature ≤150℃); steep the dandelion root in boiling water.

[0153] Dosage Guidelines: 3 times daily. Breakfast: 1 / 3 of a staple food porridge, 250ml milk, 15g strawberries; Lunch: 1 / 3 of a staple food porridge, 120g sole fillet, 100g celery, 10ml special oil, 20g roasted pumpkin seeds; Dinner: 1 / 3 of a staple food porridge, 100g bitter melon, 150g avocado, 5ml special oil, 15g freeze-dried broccoli crisps; Drinks should be taken twice daily (125ml each in the morning and afternoon); Nutritional supplements should be taken with lunch.

[0154] Adjustments: Monitor uric acid every 2 weeks. If uric acid returns to normal, reduce nutritional supplements to 80%; if ineffective, replace sole fillet with 120g of skinless chicken breast, and replace the beverage with corn silk and poria cocos tea.

[0155] Contraindications: Avoid sugary drinks, carbonated beverages, and high-purine snacks.

[0156] Example 2: Formula and implementation method for hyperuricemia in adults (19-59 years old), including postmenopausal women.

[0157] Suitable candidates: Adults aged 19-59 and postmenopausal women with serum uric acid ≥420μmol / L, no obvious complications, and who need to maintain long-term stability.

[0158] Formula composition (daily dosage):

[0159] Low-carbon staple food: 30g of Job's tears, 30g of red beans, and 40g of oats (total 100g);

[0160] Low-carb vegetables: 80g kale, 50g sprouted chickpeas (total 130g), containing 4g potassium salt;

[0161] Low-purine protein: 100g skinless pigeon meat, 1 soft-boiled egg (about 50g), pigeon meat with 10g additive-free nutritional yeast powder; 250ml whole goat milk; low-fructose fruits: 50g kiwi, 80g papaya (raw).

[0162] Special oil: 8ml walnut oil;

[0163] Snacks: 70g almonds, 8g raw roasted chia seeds;

[0164] Beverage: Lophatherum gracile and Poria cocos tea (1:1) 220ml;

[0165] Nutritional supplement system (once daily, with meals):

[0166] Vitamin B6 > 12mg; Zinc (zinc gluconate) 18mg; Soy complex peptides 20g; Cod fish oil 1000mg; Vitamin D3 > 8000IU; MK-7 Vitamin K2 90μg; Folic acid 400μg.

[0167] Implementation method:

[0168] Preparation: Cook the staple food into dry rice after pretreatment; cut the vegetables and let them stand; stir-fry the kale and boil the chickpeas; steam the pigeon meat and sprinkle with yeast powder; soft-boil the eggs; eat the fruit raw; use special oil for stir-frying; brew the tea with boiling water.

[0169] Feeding Guidelines: 3 times daily plus a snack. Breakfast: 1 / 3 of staple food, 1 soft-boiled egg, 250ml goat milk, 25g kiwi; Snack: 35g almonds, 4g chia seeds; Lunch: 1 / 3 of staple food, 100g pigeon meat, 80g kale, 5ml special oil, 110ml tea; Dinner: 1 / 3 of staple food, 50g chickpeas, 80g papaya, 3ml special oil, 35g almonds, 4g chia seeds, 110ml tea; Nutritional supplements with dinner.

[0170] Adaptation adjustment: Monitor every 3 weeks. If uric acid is 360-420 μmol / L, reduce staple food to 80g; if >480 μmol / L, add 3g of perilla seed extract per day.

[0171] Example 3: Formula and Implementation Method for Hyperuricemia in Elderly Patients (≥60 years old)

[0172] Suitable for: Individuals aged 60 years and older, with blood uric acid levels of 250-476 μmol / L, weak digestive function, and no serious complications.

[0173] Formula composition (daily dosage):

[0174] Low-carbon staple food: 20g Job's tears, 15g red beans, 25g oats (total 60g);

[0175] Low-carbon vegetables: 100g Chinese yam, 80g celery stalks, 50g white fungus (total 230g), containing 3g potassium salt;

[0176] Low-purine protein: 100g steamed sea bass, 100g soft tofu, 3g sea bass with a mixture of turmeric powder and black pepper (10:1); 200ml whole milk;

[0177] Low-fructose fruits: 80g kiwi, 80g blueberries (for raw consumption);

[0178] Special oil: 10ml extra virgin olive oil;

[0179] Snacks: 20g freeze-dried yam crisps, 10g plain pine nuts;

[0180] Beverage: Poria and Ophiopogon Tea (1:1) 180ml;

[0181] Nutritional supplementation system: Vitamin B6 12mg, Zinc 18mg, Magnesium Citrate 2g (increase to 4g if constipated), Vitamin C 1200mg, Selenium 65μg, Vitamin E 500mg (once daily).

[0182] Implementation method:

[0183] Preparation: After pre-treating the staple food, cook it into a soft porridge; cut the vegetables and let them stand; stir-fry 100g of Chinese yam and 80g of celery stalks; stew 50g of white fungus until soft; steam 100g of sea bass and sprinkle with powder; boil 100g of tofu; cut the fruit into small pieces; stir-fry with special oil; and brew the tea with boiling water.

[0184] Dosage Instructions: 3 times daily, cook ingredients until soft. Breakfast: 1 / 3 of a staple food porridge, 200ml milk, 40g kiwi, 10g freeze-dried yam chips; Lunch: 1 / 3 of a staple food porridge, 100g sea bass, 80g celery stalks, 6ml special oil, 90ml tea; Dinner: 1 / 3 of a staple food porridge, 100g Chinese yam, 50g white fungus, 100g tofu, 80g blueberries, 4ml special oil, 10g pine nuts, 90ml tea; Nutritional supplements may be taken with breakfast.

[0185] Adaptation and adjustment: Monitor every 4 weeks. If uric acid <300μmol / L, increase staple food to 70g; if digestion is poor, replace sea bass with 80g sole, and extend vegetable cooking time by 10 minutes.

[0186] Example 4: Formula and Implementation Method for Patients with Hyperuricemic Diabetes

[0187] Suitable candidates: Individuals with high uric acid and diabetes, with serum uric acid ≥420μmol / L and fasting blood glucose ≥7.0mmol / L.

[0188] Formula composition (daily dosage)

[0189] Low-carbon staple food: 40g buckwheat, 30g brown rice, 30g oats (total 100g);

[0190] Low-carb vegetables: 100g bitter melon + 20g shrimp (stir-fry in a 5:1 ratio), 50g pork belly + 100g Chinese cabbage (stew), 100g kale, 100g celery leaves (total 200g), containing 4g potassium salt;

[0191] Low-purine protein: 1 soft-boiled egg (about 50g), 120g steamed cod, 1 soft-boiled goose egg (about 80g), 80g plain beef jerky;

[0192] Low-fructose fruits: None (except for a small amount of strawberries, 20g);

[0193] Special oil: 12ml of low-erucic acid rapeseed diglyceride oil;

[0194] Snacks: 8g of sugar-free bitter dark chocolate, 30g of walnuts;

[0195] Beverage: Boil 100g of winter melon pulp in 200ml of water;

[0196] Nutritional supplement system: Chromium 200μg, Alpha-lipoic acid 600mg, Vitamin D3 5000IU, MK-7 K2 150mcg, Magnesium glycine 250mg, Zinc 25mg, B vitamins 10mg, Double-regulating acid-clearing and sugar-stabilizing compound powder 8g (divided into morning and evening doses);

[0197] Implementation method:

[0198] Preparation: Cook the staple food by micro-fermentation; let the vegetables stand; stir-fry 100g of bitter melon and 20g of shrimp; stew 100g of Chinese cabbage and 50g of pork belly; make a cold salad with 100g of kale; stir-fry 100g of celery leaves; steam 120g of cod; make soft-boiled eggs and goose eggs; cook 80g of beef jerky in its original flavor; stir-fry at low temperature with special oil; boil 100g of winter melon pulp in water for 20 minutes.

[0199] Dietary recommendations: 3 times daily, strictly control carbohydrate intake. Breakfast: 1 / 3 staple food, 1 soft-boiled egg, 100g stir-fried bitter melon and shrimp, 50g each of stewed vegetables; Lunch: 1 / 3 staple food, 120g cod, 100g kale, 7ml special oil, 100ml beverage; Dinner: 1 / 3 staple food, 1 goose egg, 100g celery leaves, 80g beef jerky, 5ml special oil, 8g dark chocolate, 30g walnuts, 100ml beverage; Nutritional supplements are taken with breakfast and dinner.

[0200] Adjustments: Monitor uric acid and blood glucose weekly. If uric acid > 450 μmol / L or blood glucose > 8.0 mmol / L, add 6 g of mulberry leaf extract per day; if blood glucose < 6.0 mmol / L, reduce staple food intake and increase protein and vegetables.

[0201] Example 5: Formula and Implementation Method for Patients with Hyperuricemia and Hypertension

[0202] Suitable candidates: those with high uric acid and high blood pressure, with serum uric acid ≥420μmol / L and blood pressure ≥140 / 90mmHg.

[0203] Formula composition (daily dosage):

[0204] Low-carbon staple food: 50g brown rice, 50g tricolor quinoa, 50g rolled oats (total 150g).

[0205] Low-carbon vegetables: 80g purslane, 50g poria cocos, 100g asparagus, 80g fresh lily bulbs, 100g celery sprouts, 80g purple-backed amaranth, 50g perilla leaves, 100g garland chrysanthemum stems, 50g chickpeas (total 540g), containing 3g potassium salt;

[0206] Low-purine protein: 80g boiled red meat, 100g deep-sea cod;

[0207] Low-fructose fruits: 50g cranberries, 80g kiwi, 50g cherry tomatoes;

[0208] Special oil: 10ml of high-oleic peanut oil;

[0209] Snacks: 10g sweet almonds, 1 plain walnut (about 15g);

[0210] Drinks: 50ml celery juice (0 calories, no sugar), 100ml lotus leaf and cassia seed tea;

[0211] Nutritional supplement system: Potassium (potassium citrate) 250mg, Vitamin C 120mg, Magnesium threonate 120mg, Vitamin B6 >2.5mg, Calcium 350mg, Vitamin D3 >5000IU, Vitamin K2 90μg, Vitamin E 18mg, Compound apigenin-inulin preparation 10g (divided into morning and evening doses).

[0212] Implementation method:

[0213] Preparation: Micro-ferment the staple food; cook 50g of oatmeal into porridge; cook 50g of brown rice and 50g of quinoa into dry rice; let the vegetables stand; cook 80g of purslane and 50g of Poria cocos with oatmeal; stir-fry 100g of asparagus and 80g of lily bulbs; make a cold salad with 100g of celery sprouts, 80g of purple-backed amaranth, and 50g of perilla leaves; stir-fry 100g of garland chrysanthemum stems and 50g of chickpeas; boil 80g of red meat in water; steam 100g of cod; eat the fruit raw; stir-fry with special oil; juice the celery for seasoning; steep lotus leaves and cassia seeds in boiling water; dissolve the compound preparation in warm water and drink.

[0214] Consumption Guidelines: 3 times daily, strictly control salt intake. Breakfast: Oatmeal porridge (50g oats), purslane 80g, Poria cocos 50g, sweet almonds 10g; Lunch: Brown rice / quinoa rice 100g, asparagus 100g, lily bulbs 80g, red meat 80g, special oil 6ml, celery juice 50ml, cranberries 50g; Dinner: Brown rice / quinoa rice 50g, garland chrysanthemum stalks 100g, chickpeas 50g, cod 100g, special oil 4ml, lotus leaf and cassia seed tea 100ml, kiwi fruit 80g, cherry tomatoes 50g, 1 walnut; Nutritional supplements with meals, compound preparations 5g each morning and evening.

[0215] Adjustments: Monitor uric acid and blood pressure weekly. If uric acid > 450 μmol / L or blood pressure > 150 / 95 mmHg, add 6g of chrysanthemum extract daily; if blood pressure < 130 / 85 mmHg, potassium-containing salt can be increased to 4g. If diagnosed with H-type hypertension, adjust the dosage as follows: folic acid 0.8 mg + vitamin B2 10 mg + B6 10 mg + B vitamins. 12 500 μg, to prevent hyperhomocysteinemia, which can lead to elevated blood pressure.

[0216] Example 6: Formula and Implementation Method for Patients with Hyperuricemia and Hyperlipidemia

[0217] Suitable candidates: Individuals with high uric acid and high blood lipids, with serum uric acid ≥420μmol / L, total cholesterol ≥5.2mmol / L, and triglycerides ≥1.7mmol / L.

[0218] Formula composition (daily dosage):

[0219] Low-carbon staple food: 50g oats, 50g tricolor quinoa, 30g brown rice, 20g hawthorn (total 150g);

[0220] Low-carbon vegetables: 100g okra, 80g purslane, 100g asparagus, 80g onion, 100g shepherd's purse, 50g winter melon sprouts, 100g chard, 30g chickpeas, 50g celery leaves, 100g soft tofu, 80g white beech mushrooms, 50g green bell pepper, 50g onion (total 870g), containing 4g potassium salt;

[0221] Low-purine protein: 150g steamed cod, 2 eggs (about 100g), 4 quail eggs (about 40g), 150g raw salmon;

[0222] Low-fructose fruits: 50g kiwi, 50g strawberry, 50g orange;

[0223] Special oil: 10ml of cold-pressed perilla seed oil + flaxseed oil (2:1);

[0224] Snack: 1 walnut (about 15g), 10g almonds, 20g almonds;

[0225] Beverage: 150ml unsweetened soy milk, 2 lemon slices steeped in water (to make 200ml of water);

[0226] Nutritional supplement system: Vitamin B3 15mg, Vitamin D3 5000IU, Magnesium glycine 300mg, Vitamin C 500mg, Manganese 4.5mg, Phytosterol-Apigenin Complex Capsules 2 capsules (twice daily), Resveratrol-Curcumin Complex 5g (twice daily).

[0227] Implementation method:

[0228] Preparation: Cook the staple food by micro-fermentation; let the vegetables stand; stir-fry 100g okra, 80g purslane, and 100g asparagus; stir-fry 80g onion with 2 scrambled eggs; make a cold salad with 100g shepherd's purse, 50g winter melon sprouts, and 4 quail eggs; stir-fry 100g chard and 30g chickpeas; stir-fry 50g celery leaves, 100g tofu, and 80g white jade mushrooms; stir-fry 50g green bell pepper and 50g onion; steam 150g cod; eat 150g salmon raw (with seasoning); eat fruit raw; stir-fry with special oil; heat soy milk; steep lemon in boiling water; capsules and compound preparations according to dosage.

[0229] Dosage Guidelines: 3 times daily for fat control and fiber increase. Breakfast: 50g oatmeal, 100g okra, 80g purslane, 100g asparagus, 150g cod, 3ml special oil, 150ml soy milk; Lunch: 80g quinoa + brown rice (1:1), 2 scrambled eggs with onion, cold salad with shepherd's purse, winter melon sprouts, and quail eggs, 4ml special oil, 100ml lemon water, 50g strawberries, 10g almonds; Dinner: 50g quinoa and brown rice, chard + chickpeas, 150g raw salmon, celery leaves + tofu + white beech mushrooms, green bell pepper + onion, 3ml special oil, 100ml lemon water, 50g kiwi, 50g orange, 1 walnut, 20g almonds; Nutritional supplements with meals: 1 capsule morning and evening, 2.5g compound preparation morning and evening.

[0230] Adaptation adjustment: Monitor uric acid and total cholesterol every 2 weeks. If uric acid > 450 μmol / L or total cholesterol ≥ 5.5 mmol / L, add 5g of perilla seed powder per day; if total cholesterol < 4.8 mmol / L, reduce the special oil to 8ml.

[0231] Example 7: Formula and Implementation Method for Patients with Gouty Arthritis

[0232] Suitable candidates: Individuals with high uric acid and gouty arthritis (acute / chronic), with serum uric acid ≥420μmol / L, accompanied by joint redness, swelling and pain.

[0233] Formula composition (daily dosage):

[0234] Low-carbon staple food: 50g of Job's tears, 30g of red beans, and 40g of oats (total 120g);

[0235] Low-carbon vegetables: 100g broccoli, 100g fresh purslane, 100g fresh dandelion leaves, 50g tender loofah leaves, 50g yam beans (total 400g), containing 3g potassium salt;

[0236] Low-purine protein: 1 soft-boiled egg (about 50g), 100g salmon;

[0237] Low-fructose fruits: 50g blueberries, 100g papaya;

[0238] Special oil: 10ml of cold-pressed perilla seed oil;

[0239] 10g sugar-free bittersweet dark chocolate, 100g steamed pumpkin strips;

[0240] Beverages: 100ml winter melon peel tea (with 3g of 0-calorie sugar), 30g of Poria cocos boiled in water (to brew 200ml); Nutritional supplement system: 8 sunflower disc extract tablets (2.4g, 4 tablets each morning and evening), 200mg of vitamin C per day, 2000mg of deep-sea fish oil per day, 8g of dietary fiber (fructooligosaccharides) per day.

[0241] Implementation method:

[0242] Preparation: Micro-ferment / micro-germinate staple food and cook into porridge; let vegetables stand, 100g of broccoli in a cold salad (with 10g of crushed peanuts), 100g of purslane and 100g of dandelion leaves in a cold salad, 50g of loofah leaves cooked, 50g of yam beans steamed; soft-boiled eggs; 100g of salmon eaten raw; raw fruit; special oil used for cooking loofah leaves; boil winter melon peel in water for seasoning, and steep Poria cocos in boiling water; nutritional supplements as directed.

[0243] Dosage Guidelines: 3 times daily, light meals. Breakfast: 80g staple grain porridge, 100g broccoli salad, 1 soft-boiled egg; Lunch: 40g oatmeal, 100g salmon, 50g yam beans, 100g purslane, 5ml special oil, 100ml winter melon peel tea, 50g blueberries; Dinner: 40g oatmeal porridge, 100g dandelion, 50g loofah leaves, 5ml special oil, 200ml Poria cocos water, 100g papaya, 10g dark chocolate, 100g steamed pumpkin strips; Nutritional supplements with meals: 4 sunflower seed extract tablets each morning and evening.

[0244] Adaptive adjustments: Monitor uric acid daily during the acute phase; if pain is relieved and uric acid <360μmol / L, reduce sunflower disc extract to 6 tablets / day; if pain does not subside, increase vitamin C to 300mg / day.

[0245] Example 8: Formula and Implementation Method for Early-Stage Gout Patients

[0246] Suitable for: Early stage of gouty tophi with hyperuricemia, blood uric acid ≥480μmol / L, small tophi in joints, and no obvious pain.

[0247] Formula composition (daily dosage):

[0248] Low-carbon staple food: 50g millet, 30g Job's tears (total 80g)

[0249] Low-carbon vegetables: 100g lettuce, 100g kale, 200g loofah, 100g celery, 150g winter melon with skin, 100g shredded white radish, 50g dried tofu, 100g zucchini, 100g cucumber slices (total 900g), containing 4g potassium salt;

[0250] Low-purine protein: 1 free-range egg (about 50g, steamed egg custard), 50g krill meat;

[0251] Low-fructose fruits: None (except for a small amount of strawberries, 30g);

[0252] Special oil: 12ml of perilla seed oil;

[0253] Snacks: 20g freeze-dried winter melon cubes, 20g pumpkin seeds;

[0254] Beverage: Boil 15g of dried loofah sponge in 200ml of water; soak 10g of dried corn silk in 200ml of water.

[0255] Nutritional supplement system: Selenium 75μg, Vitamin B6 15mg, Potassium 1350mg, Vitamin C 700mg, Zinc 12mg, Magnesium Citrate 370mg, Vitamin E 18mg, Dandelion Extract 6g, Coix Seed Extract 5g;

[0256] Implementation method:

[0257] Preparation: Micro-ferment the staple food; cook 50g of millet into a soft porridge; cook 30g of Job's tears into a porridge; let the vegetables rest; mix 100g of lettuce and 100g of kale in a salad; stir-fry 200g of loofah and 100g of celery; simmer 150g of winter melon with skin and 50g of krill meat in a soup; mix 100g of shredded white radish and 50g of dried tofu in a salad; stir-fry 100g of zucchini and 100g of cucumber slices; steam eggs into an egg custard; use special oil for stir-frying and making soup; boil 15g of loofah sponge in water; soak 10g of corn silk in water; extracts and nutritional supplements are served with meals.

[0258] Consumption Guidelines: 3 times daily, strictly control purine intake. Breakfast: 100g millet porridge, 100g cold kale salad, 1 steamed egg custard; Lunch: 30g barley porridge, 200g stir-fried loofah, winter melon and shrimp soup, 7ml special oil, 200ml loofah water, 20g freeze-dried winter melon cubes; Dinner: Same as lunch, 100g stir-fried celery, cold white radish and dried tofu salad, stir-fried zucchini and cucumber slices, 5g special oil, 200ml corn silk water, 20g pumpkin seeds, 30g strawberries (small amount); Nutritional supplements with lunch.

[0259] Adaptation and adjustment: Monitor uric acid and tophi size every 3 weeks. If uric acid <420μmol / L, reduce dandelion extract to 4g / day; if tophi do not increase in size, the staple food can be increased to 150g.

[0260] Example 9: Formula and Implementation Method for Patients with Hyperuricemic Renal Impairment

[0261] Suitable candidates: those with hyperuricemia complicated by renal impairment (compensated stage), serum uric acid ≥420μmol / L, mild to moderate elevation of serum creatinine, mild decrease of glomerular filtration rate, and moderate to low-grade proteinuria.

[0262] Formula composition (daily dosage)

[0263] Low-carbon staple food: 40g rice, 30g oats (total 70g);

[0264] Low-carbon vegetables: 150g winter melon, 100g loofah, 100g cucumber, 80g yam, 80g asparagus, 100g lettuce (total 610g), containing 3g potassium salt;

[0265] Low-purine protein: 80g steamed sole fillet, 80g soft tofu, sole fillet mixed with 3g turmeric powder and black pepper powder (10:1); 150ml whole milk;

[0266] Low-fructose fruits: 80g cherry tomatoes, 50g blueberries;

[0267] Special oil: 8ml of cold-pressed perilla seed oil;

[0268] Snacks: 15g freeze-dried cucumber cubes, 10g pumpkin seeds;

[0269] Beverages: Corn silk and poria cocos tea (10g corn silk + 10g poria cocos) boiled in 250ml water; light bamboo leaf tea 100ml;

[0270] Nutritional supplementation system: Vitamin D3 2000 IU, MK-7 K 290 μg, magnesium glycine 300 mg, selenium 80 μg, vitamin C 500 mg, potassium 800 mg (for patients with low potassium), kidney-protecting compound extract (goji berry 5g + astragalus 3g + salvia miltiorrhiza 2g).

[0271] Implementation method:

[0272] Preparation: Simmer staple food in a micro-fermented porridge until soft; let vegetables rest; boil 150g winter melon, 100g loofah, and 80g yam; stir-fry 80g asparagus; make a cold salad with 100g lettuce and 100g cucumber; steam 80g sole fillet and sprinkle with powder; boil 80g tofu; cut fruit into small pieces; stir-fry asparagus with special oil; boil 10g corn silk and 10g Poria cocos in water for 20 minutes; steep bamboo leaves in boiling water; add kidney-protecting extract and nutritional supplements with meals.

[0273] Consumption Guidelines: 3 times daily, strictly controlling protein, sodium, and phosphorus intake; ingredients should be soft and well-cooked. Breakfast: 1 / 2 (35g) staple food porridge, 150ml milk, 40g cherry tomatoes, 15g freeze-dried cucumber cubes; Lunch: 1 / 2 (35g) staple food porridge, 80g sole fillet, 150g winter melon, 80g asparagus, 5ml special oil, 150ml corn silk and poria cocos tea, 25g blueberries; Dinner: 80g tofu, 100g loofah, 100g cucumber, 100g lettuce, 80g yam, 3ml special oil, 100ml bamboo leaf tea, 40g cherry tomatoes, 25g blueberries, 10g pumpkin seeds; nutritional supplements may be taken with lunch.

[0274] Adjustments: Monitor uric acid, serum creatinine, glomerular filtration rate, and proteinuria every two weeks. If uric acid is <360 μmol / L and renal function is stable, the amount of sole fillet can be increased to 100g; if serum creatinine is elevated, reduce protein intake (sole fillet 60g, tofu 60g) and increase kidney-protecting extracts (goji berry 6g + astragalus 4g + salvia miltiorrhiza 3g). Avoid high-purine, high-phosphorus, high-potassium, and high-salt foods, and avoid nephrotoxic foods. Adjust water intake according to urine output (usually ≤1500ml).

[0275] III. Clinical Trials and Efficacy Verification

[0276] To verify the practical application effect of the present invention, a randomized controlled clinical trial lasting two months was conducted, and the trial data are summarized below.

[0277] (a) Experimental Design:

[0278] Experimental objective: To verify the effectiveness, safety, and compliance of the synergistic three-low diet system of the present invention in regulating uric acid and improving complications in patients with hyperuricemia.

[0279] Study participants were selected based on the diagnostic criteria of the "Guidelines for the Diagnosis and Treatment of Hyperuricemia and Gout (2020 Edition)," with uric acid levels ≥420 μmol / L (male) or ≥360 μmol / L (female), aged 18-75 years, who had not used uric acid-lowering drugs in the past month, and had no severe liver or kidney failure, malignant tumors, etc. A total of 250 participants were included and randomly divided into 4 groups.

[0280] Grouping and Intervention:

[0281] Blank control group (50 cases): routine diet, only health education.

[0282] Traditional low-purine diet group (50 cases): low-purine diet (purine ≤300mg / day), no restriction on fructose and carbohydrates.

[0283] Formula group of the present invention (50 cases): adopts the basic dietary formula of the present invention + nutritional supplement system, with uniform dosage and cooking method.

[0284] The formula of this invention + personalized adaptation group (100 cases): Based on the basic formula, the ingredients are adjusted according to age, gender and complications.

[0285] Detection indicators: Fasting blood uric acid (uric acid enzyme method) before intervention and 2 months after intervention; complication improvement rate (assessed according to the diagnosis and treatment criteria of each complication); dietary compliance rate (≥80% completion of the plan is considered compliance); adverse reaction records.

[0286] Statistical methods: SPSS 26.0, t-test for continuous data, χ² test for categorical data, P < 0.05 was considered statistically significant.

[0287] (II) Test Results

[0288] Table 1 Comparison of intervention effects among groups ( )

[0289]

[0290] Table 2 Results of population grouping trials for each embodiment

[0291]

[0292] (III) Experimental Conclusions:

[0293] Significant uric acid regulation effect: The uric acid reduction rates in the formula group and the personalized adaptation group of this invention were 23.36% and 24.76%, respectively, which were significantly higher than those in the blank control group (3.15%) and the traditional low-purine diet group (11.48%) (P<0.01). The personalized adaptation group showed slightly better results than the basic formula group, indicating that personalized adjustment can further improve the therapeutic effect.

[0294] Excellent improvement in complications: The complication improvement rate in the personalized adaptation group reached 91.0%, which was significantly higher than that in the traditional group (45.0%) and the basic formula group (88.0%) (P<0.05), demonstrating the advantages of full-scenario adaptation.

[0295] High adherence: The dietary adherence rate in the personalized adaptation group was 95.0%, which was much higher than that in the traditional group (76.0%) (P<0.01). The standardized formula and personalized adjustment improved patients' willingness to adhere to the diet in the long term.

[0296] Good safety profile: The adverse reaction rate in each group was between 4.0% and 6.1%, and most of them were mild abdominal distension and nausea, which did not require special treatment. The formula of this invention has high safety and is suitable for long-term use.

[0297] IV. Discussion and Outlook

[0298] (I) Mechanism Analysis

[0299] The core innovation of this invention lies in constructing an integrated dietary conditioning system of "three lows synergistic + precise nutrition + personalized adaptation". Low-carbohydrate (high-resistant starch staple food) improves insulin resistance and relieves the inhibition of uric acid excretion; low-purine foods directly reduce the substrate for uric acid formation; low-fructose foods avoid uric acid synthesis induced by fructose metabolism. These three elements form a dual regulatory closed loop of "reducing production and promoting excretion". The nutritional supplementation system precisely fills the nutritional gaps in vitamin D3, magnesium, zinc, etc., and strengthens the kidney's uric acid excretion function and antioxidant capacity. The personalized adaptation plan is based on the physiological characteristics and pathological needs of different groups, achieving precise conditioning and further improving efficacy and compliance.

[0300] (ii) Comparison with existing technologies

[0301] Compared to traditional low-purine diets that focus on only one dimension, this invention is the first to clearly define the quantitative thresholds for the three low-purine screening criteria, achieving standardized formulation and covering nine common population groups and complication scenarios. It constructs a standardized system encompassing the entire process of "information collection - formulation adaptation - ingredient selection - dynamic adjustment - customized output." Experimental data confirms that this invention significantly outperforms existing programs in uric acid reduction rate, complication improvement rate, and compliance.

[0302] The targeted formula design scheme of "three lows" overcomes the shortcomings of the existing dietary regulation of hyperuricemia which is "single-dimensional and one-size-fits-all". It is the first to construct a "low carbohydrate + low purine + low fructose" synergistic three low dietary system, which clarifies the precise definition and screening criteria of the three lows. Combined with the food substitution system, differentiated implementation methods and nutritional supplementation system, it achieves full-cycle and precise regulation, which has distinct novelty and creativity.

[0303] First, low-carbohydrate dimension: Prefer low glycemic index (GI≤55) complex carbohydrates or high resistant starch foods to replace high glycemic index carbohydrates such as refined rice and flour (including sugary foods), which can effectively improve insulin resistance. Insulin resistance is the core cause of abnormal renal uric acid transport function and reduced excretion. By regulating daily carbohydrate intake, uric acid excretion can be promoted from a mechanistic perspective.

[0304] Secondly, the low-purine dimension: the formula system is constructed by strictly selecting ingredients with a purine content of ≤50mg / 100g, reducing the intake of exogenous purines from the source, avoiding the overload of raw materials for uric acid production, and making it suitable for long-term daily consumption by people with high uric acid. There is no need to avoid a variety of common ingredients, reducing the difficulty of dietary control. Although 80% of uric acid is produced by the human body itself and 20% is ingested from the outside, this 20% is the important factor that breaks the camel's back.

[0305] Third, low fructose dimension: Eliminate added sugars (especially high corn syrup), high fructose fruits and other ingredients to avoid fructose being metabolized in the liver to generate additional uric acid, while reducing the interference of insulin fluctuations on the kidney's uric acid excretion function, making up for the shortcomings of existing solutions that only focus on purines and ignore fructose regulation.

[0306] The three work together to form a dual regulatory loop of "reducing production and promoting excretion", which directly addresses the core pain points of daily management of hyperuricemia. It solves the core problem of the limited effect of the single-dimensional regulation of existing dietary plans. Moreover, all regulatory measures are integrated into the daily diet structure, without the need for additional special dietary steps, thus ensuring the sustainability of daily management.

[0307] Specifically, this invention achieves a triple synergistic mechanism of "low carbohydrates promoting excretion + low purines blocking uric acid production + low fructose reducing synthesis" through the synergistic regulation of various ingredients and nutritional supplements in the basic formula design. The scientific basis for this synergistic effect lies in the deep integration of the three-low diet composition with the scientific regulatory principle of "low carbohydrates, low purines, and low fructose" into daily dietary scenarios. The low-carbohydrate diet improves insulin resistance and enhances the kidney's uric acid excretion function, further optimizing the balance of uric acid metabolism; the low-purine diet mainly reduces the production of exogenous uric acid, but its effect is limited; the low-fructose diet reduces the synthesis of endogenous uric acid by blocking the ATP depletion mechanism of fructose, while avoiding the problem of increased carbohydrate (including fructose) intake caused by traditional low-purine diets. This technology breaks through the limitations of traditional single low-purine diets and effectively solves the technical pain points of existing solutions such as "limited effect, complicated operation, and difficulty in adherence" through synergistic, daily, and customized formula design.

[0308] The three-low diet combination has achieved three major technological breakthroughs, effectively solving the technical pain points of existing dietary control programs for hyperuricemia:

[0309] (1) Filling a technological gap: The innovative "low-carbohydrate, low-purine, and low-fructose" synergistic formula breaks through the limitations of traditional single low-purine diet regulation. It achieves precise, continuous, and safe regulation of hyperuricemia, filling the gap in daily dietary intervention technology. This technology not only focuses on the regulation of blood uric acid levels, but also emphasizes the improvement of overall metabolic status and quality of life. Hyperuricemia is essentially a manifestation of metabolic syndrome, and the root cause is insulin resistance. This design addresses metabolic problems from the source of diet, thereby controlling the occurrence and development of metabolic-related complications (such as gout, kidney damage, diabetes, hypertension, hyperlipidemia, obesity, etc.).

[0310] (2) Overcoming the limitations of "limited effects": Achieving deep integration of scientific principles with daily dietary scenarios, solving the technical pain points of existing solutions such as "limited effects, complex operation, and difficulty in adherence". Traditional single low-purine diets have limited effects, only reducing blood uric acid by about 1 mg / dL. The three-low synergistic formula improves the regulatory effect by more than 40% through the triple mechanism of "low carbohydrates promote excretion + low purines block production + low fructose reduce synthesis". This synergistic effect is not a simple superposition, but a regulatory effect of "1+1+1>3" produced by the mutual cooperation of different mechanisms. In addition, traditional low-purine diets often lead to an increase in carbohydrate (which may contain fructose) intake due to the restriction of protein intake, which may aggravate metabolic disorders and lead to hyperglycemia.

[0311] (3) Solving the problem of "complex operation": Constructing a collaborative, daily, and personalized formula system that eliminates the need for strict dietary restrictions and improves long-term compliance. Data shows that more than 85% of patients attempt dietary control, but only 15% achieve target uric acid levels. Long-term adherence to strict dietary restrictions is a huge challenge for most people and can easily lead to a decline in quality of life. Existing dietary intervention programs are complex to operate because they require strict calculation of the intake of various nutrients. The three-low diet composition transforms complex nutritional calculations into simple product selection through standardized formula design. Patients only need to choose the appropriate product according to their own situation, greatly simplifying the operation process. Through innovations such as taste optimization, scenario-based design, and personalized customization, the three-low diet composition allows patients to enjoy delicious food while achieving uric acid regulation, improving long-term compliance by more than 60%.

[0312] This invention allows for precise adjustments based on different types of pathogenesis, different populations, and different comorbidities and complications, achieving a "personalized approach for each individual" to ensure stable control effects. At the same time, it can effectively prevent comorbidities and complications and improve the comprehensiveness of hyperuricemia management.

[0313] Special preparation methods such as micro-fermentation, micro-germination, static storage of dishes, and low-temperature cooking are used to maximize the retention and enhancement of the effective components of ingredients, strengthen nutrient absorption and synergistic effects; clear guidelines for separate meals and dosage control are provided to reduce the burden on the kidneys, avoid metabolic disorders, and conform to the pathophysiological characteristics of hyperuricemia.

[0314] This formula series is designed to suit everyday dietary scenarios, improving adherence to dietary management in individuals with high uric acid levels. With "daily accessibility, ease of use, and palatability" as its core design principles, it constructs a complete dietary framework of "staple food + high-quality protein + dietary fiber + essential nutrients," perfectly suited for everyday scenarios such as home cooking and convenient meals. This addresses the pain points of existing professional dietary plans, which are often "complex to implement, contain special ingredients, and are difficult to maintain long-term."

[0315] The ingredients are readily available from everyday sources: all ingredients are common ingredients that can be easily obtained from supermarkets and farmers' markets (such as high-resistant starch rice, oat rice, skinless chicken breast, pure milk, leafy green vegetables, etc.), without relying on specially processed ingredients or imported raw materials, reducing the cost of obtaining daily food and making it widely applicable and acceptable to everyone.

[0316] Simplified cooking methods: The recipe is suitable for common home cooking methods such as stir-frying, steaming, boiling, stewing, and cold dishes. No professional cooking equipment is required, and the three low characteristics and nutrients of the ingredients can be preserved to the greatest extent during the cooking process, avoiding the decline in uric acid regulation effect due to improper cooking.

[0317] Meal combination flexibility: While providing basic component ratios, the formula also allows for flexible adjustments to daily diets. Similar ingredients can be substituted according to different regional dietary preferences and individual taste differences, creating a comprehensive ingredient substitution system. The ingredients are widely selected and highly adaptable, and can be flexibly substituted according to different scenarios and different groups of people, solving the problem of limited ingredients and difficulty in long-term adherence in existing formulas. All ingredients and nutritional supplements are food-grade, widely available, inexpensive, simple to prepare, and convenient to consume, making them easy to promote and apply.

[0318] This invention employs a specially designed formulation tailored for individuals with high uric acid levels, highlighting the targeted nature and safety of the formula: This formula series is specifically designed based on the physiological metabolic characteristics and nutritional needs of individuals with high uric acid levels, avoiding metabolic burden while ensuring daily nutritional supply, thus emphasizing exclusivity and safety.

[0319] Precise control of key component ratios: Based on the recommended daily carbohydrate intake (accounting for 50%~60% of total calories), purine tolerance (≤300mg), and fructose intake (≤25g) for people with high uric acid, the proportion range of each component in the formula is precisely set to ensure that the intake of purines, fructose, and carbohydrates is within a safe range after daily consumption, and blood uric acid will not fluctuate due to imbalance of component ratios.

[0320] Nutritional needs that take into account comorbidities and complications: The formula is also suitable for common complications in people with high uric acid (such as gout, kidney disease, diabetes, hypertension, obesity, etc.). Through the design of moderate fat and low glycemic index components, it can help improve metabolic indicators such as weight, blood sugar, blood lipids and body weight while regulating uric acid, and avoid other metabolic problems caused by dietary regulation.

[0321] Strengthen essential nutrient supplementation: On the basis of low uric acid, low fat, and low sugar, add foods rich in vitamin D3, vitamin K2, glycine magnesium, zinc, minerals (macro and micro), and dietary fiber. These nutrients can work together to promote uric acid excretion, reduce inflammation, and ensure a balanced daily diet for people with high uric acid, avoiding malnutrition caused by strict dietary restrictions.

[0322] This formula series achieves gentle and continuous management of hyperuricemia through ongoing intervention in daily diet. Compared to the limitations of drug treatment, such as "significant side effects and easy rebound after discontinuation," it has unique advantages and guarantees good results with long-term daily consumption, thus achieving continuous management of hyperuricemia.

[0323] Stable and long-lasting regulatory effect: Through daily dietary intervention with a combination of low blood sugar, low cholesterol, and low uric acid, the blood uric acid level of people with high uric acid can be maintained within the target range (men <420μmol / L, women <360μmol / L), effectively reducing the risk of complications such as gout attacks, tophi, kidney stones, and kidney damage. Moreover, the effect is continuously strengthened with daily adherence and there is no rebound phenomenon after stopping medication.

[0324] All components of this invention's formula are natural ingredients with no chemical additives. Long-term consumption will not cause side effects such as liver and kidney damage or gastrointestinal discomfort. It is suitable for people with high uric acid at different ages and with different comorbidities, solving the problem of limited applicable populations for drug treatment. By optimizing the daily diet, it fundamentally improves the core causes such as purine metabolism disorders and insulin resistance, which can not only regulate blood uric acid levels but also slow down the progression of hyperuricemia, achieving the goal of "prevention and control combined" in daily health management.

[0325] (III) Application Prospects

[0326] This invention can be widely applied in hospital nutrition departments, health management institutions, community health service centers, and other settings to provide standardized and personalized dietary guidance for patients with hyperuricemia. In the future, complementary ingredient packages and intelligent management tools (APPs) can be developed, combining big data and artificial intelligence to achieve more precise dynamic adjustments. Simultaneously, the basic formula of this invention can be used to mass-produce specialized ingredient packages (such as those for youth, the elderly, and acute phases), and the nutritional supplement system can be developed into a series of products, forming a complete industrial ecosystem of "formulated ingredients + nutritional supplements + guidance services," promoting the industrialization of dietary management for hyperuricemia.

[0327] (iv) Market prospects and social value

[0328] Market Prospects: my country has over 200 million people suffering from hyperuricemia, with a trend towards younger onset and higher incidence of complications. Over 40% of these patients also have complications such as diabetes, hypertension, and obesity. This invention is suitable for all types of hyperuricemia patients, covering a broad and precisely targeted market. This invention can be directly applied to professional settings such as hospital nutrition departments, specialized hospitals, and health management institutions. It can also be transformed into consumer products such as pre-prepared meals and ingredient packages. Furthermore, it can be collaborated with medical examination centers, elderly care institutions, and insurance companies to form a complete health service chain encompassing screening, intervention, and follow-up. The core advantage of this invention lies in its closed-loop model of "standardized foundation + personalized adaptation + dynamic adjustment." The ingredients are common and the costs are controllable, providing a foundation for large-scale industrialization. Simultaneously, this invention can be extended to develop functional ingredients, intelligent dietary management tools, etc., forming a complete industrial chain and further expanding market value.

[0329] Social Value: Long-term hyperuricemia easily leads to serious complications such as gout, kidney disease, diabetes, hypertension, hyperlipidemia, obesity, and cardiovascular disease, resulting in high treatment costs. This invention, through scientific dietary intervention, can effectively lower uric acid levels, reduce the incidence of complications (trial data shows an effective improvement rate of over 85%), reduce patient treatment costs, alleviate the burden on medical insurance payments, and conserve public health resources. The dietary intervention program provided by this invention is simple and easy to implement, helping patients establish healthy eating habits, change their lifestyles, and contribute to the implementation of the "Healthy China" strategy. Simultaneously, by clarifying the selection standards and implementation procedures for low-, low-carbohydrate, and low-uric acid foods, this invention provides a standardized technical model for the industry, leading the standardized development of the personalized nutrition intervention industry. For special populations such as adolescents, the elderly, and postmenopausal women, this invention provides customized solutions, promoting health equity and maintaining stable social productivity.

[0330] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

[0331] It should be noted that the purpose of disclosing the embodiments is to help further understand the present invention; however, those skilled in the art will understand that various substitutions and modifications are possible without departing from the spirit and scope of the present invention and the appended claims. Therefore, the present invention should not be limited to the content disclosed in the embodiments, and the scope of protection of the present invention is defined by the scope of the claims.

Claims

1. A synergistic, low-calorie, low-carbohydrate, and low-fat diet system, characterized in that, It includes the following components: (1) Basic diet formula: It consists of synergistic low-carbohydrate staple food, synergistic low-carbohydrate vegetables, synergistic low-purine protein, synergistic low-fructose fruit, synergistic special oil and synergistic beverage, in proportions that meet the three low standards of low carbohydrate, low purine and low fructose. (2) Nutritional supplement system: containing food-grade vitamin D3, MK-7 type vitamin K2, glycine magnesium, unsaturated fatty acids and a combination of various macro-elements and micro-elements; (3) Special preparation methods: including pretreatment of staple grains by micro-fermentation or micro-germination, cooking of vegetables after static pretreatment, and processing of protein ingredients by boiling or steaming. (4) Differentiated implementation rules: a system of rules for adaptively adjusting the types and amounts of ingredients in the basic diet formula according to different types of hyperuricemia, different populations, and different comorbidities or complications.

2. The synergistic three-low diet system according to claim 1, characterized in that, The components of the basic dietary formula, based on daily intake, are as follows: Synergistic effect low-carbohydrate staple food: 10-30g of micro-fermented high-resistant starch Job's tears, 10-30g of micro-fermented micro-sprouted red beans, and 20-40g of micro-fermented high-resistant starch oats, totaling 40-100g; Synergistic low-carb vegetables: Select one or more of the following: broccoli, winter melon with skin, bamboo fungus, bitter melon, celery, okra, and kelp, with a total amount of 80-200g; Synergistic low-purine protein: Selected from one or more of the following: chicken eggs, goose eggs, quail eggs, skinless chicken breast, chicken thigh meat, salmon, boiled lean pork, and boiled lean beef, totaling 50-200g, and combined with 3-5g of a mixture of turmeric powder and black pepper powder or 5-15g of additive-free nutritional yeast powder; wherein the mass ratio of turmeric powder to black pepper is 10:1; Synergistic effect low fructose fruits: selected from one or more of blueberries, prickly pears, strawberries, cranberries, sour cherries, and apples, with a total amount of 50-120g; Synergistic effect special oil: 5-15ml of low erucic acid rapeseed diglyceride oil or 5-10ml of cold-pressed perilla seed oil; Synergistic effect beverage: 1-2 slices of fresh lemon steeped in water or 1-2g of white tea steeped in water; and 3-5g of potassium-containing refined salt.

3. The synergistic three-low diet system according to claim 1, characterized in that, The basic dietary formula also includes synergistic snacks: one or more of the following: boiled peanuts, almonds, sweet almonds, plain walnuts, macadamia nuts, and hazelnuts, totaling 10-60g.

4. The synergistic three-low diet system according to claim 1, characterized in that, The nutritional supplement system, based on daily intake, includes: Vitamin D3 300-5000 IU; MK-7 Vitamin K2 45-180 micrograms; Magnesium glycine 100-600 mg; Cod or deep-sea fish oil 2000-6000mg; potassium 1000-2000mg, sodium 1000-2000mg, calcium 800-1000mg, phosphorus 700-3500mg; zinc 10-40mg, selenium 60-400μg, iron 10-40mg, copper 0.8-1.0mg, manganese 2.0-11mg.

5. The synergistic three-low diet system according to claim 1, characterized in that, The special preparation method includes: Step 1: Staple food pretreatment: Wash the Job's tears, red beans, and oats separately, soak them in 40-60℃ warm water for 1 hour and drain; perform micro-fermentation treatment on the Job's tears and oats at 25-30℃ until a slightly sour taste appears; perform micro-germination treatment on the red beans until the bean sprouts first appear. Step 2: Vegetable pretreatment: After cutting the vegetables, let them stand at room temperature for 40-60 minutes to release the active ingredients. For vegetables rich in oxalic acid, phytic acid, lectins, cyanogenic glycosides, and solanine, blanch them. Step 3: Protein preparation: Boil or steam the meat and prepare the eggs into soft-boiled eggs; Step 4: Use of oil: Special oil is used for low-temperature cooking, and the oil temperature should be controlled at ≤150℃; Step 5: Fruit Consumption: Except for apples, which can be steamed, other low-fructose fruits should be eaten raw.

6. The synergistic three-low diet system according to claim 1, characterized in that, The differentiated implementation rules include at least one adaptation scheme for the following scenarios: (1) Targeting different pathogenesis: For increased uric acid production: strengthen the low-purine, low-fructose ratio, and increase the amount of turmeric powder and black pepper powder mixture; For those with uric acid excretion disorders: strengthen the low-carbohydrate, low-purine ratio diet, and increase the intake of low-carbohydrate staple foods, high-fiber vegetables, and excretion-promoting drinks that promote uric acid excretion; Mixed type: Balanced adjustment of the ratio of the three lows, strengthens the nutritional supplementation system, and utilizes the nutritional supplementation system to promote xanthine oxidase, promote renal tubular excretion, anti-inflammatory and prevent recurrence, and alkalize and protect the kidneys through four synergistic pathways; (2) Targeting different groups of people: Teenagers: Increase water intake to 1500-2000ml / day, and calculate protein intake as 1.2-1.6g / kg body weight. Avoid sugary drinks. For older adults: reduce the amount of ingredients used by 10-20%, extend the cooking time, and choose easily digestible ingredients; For obese individuals: reduce staple food intake by 10-20%, increase high-fiber vegetable intake, and use appropriate special oils; (3) For different comorbidities: For those with diabetes: Choose low-GI foods, strictly control carbohydrate and fructose intake, and increase healthy fats; For patients with hypertension: control salt intake to ≤3g / day, avoid insufficient potassium intake, and ensure good sleep. Combined with hyperlipidemia: Increase the intake of omega-3 polyunsaturated fatty acids and monounsaturated fatty acids, increase dietary fiber, control blood sugar and lipids, control weight, and improve insulin resistance; For patients with gouty arthritis: strictly control carbohydrate intake, increase anti-inflammatory excipients, and strengthen the low-purine ratio; For patients with concurrent kidney damage: reduce protein intake, increase anti-inflammatory and kidney-protective diet, control water intake, and avoid sugary drinks.

7. The synergistic three-low diet system according to claim 1, characterized in that, All ingredients in the basic dietary formula meet the following three screening criteria: The absorbable net carbohydrates of staple foods are ≤30g / 100g, and the absorbable net carbohydrates of non-staple foods are ≤20g / 100g. Purine content ≤50mg / 100g; Fructose content ≤5g / 100g.

8. The synergistic three-low diet system according to claim 1, characterized in that, It also includes a food substitution system, which comprises replaceable raw materials that meet the three low standards: Low-carb replacement ingredients: selected from one or more of the following: micro-fermented resistant starch corn, buckwheat, fox nuts, lotus seeds, kale, beetroot, purple cabbage, pea sprouts, garland chrysanthemum, asparagus, bell peppers, button mushrooms, and cucumber; Low-purine substitute ingredients: selected from one or more of the following: duck eggs, skinless turkey breast, cod, sole fillet, shrimp, pistachios, pumpkin seeds, and pine nuts; Low-fructose substitute ingredients: selected from one or more of the following ingredients: mulberry, kiwi, fresh plum, lemon, avocado, papaya, grapefruit, or corresponding ingredient extracts; Special oil replacement ingredients: selected from one or more of the following: cold-pressed olive oil, cold-pressed camellia oil, *Sapindus mukorossi* oil, and *Acer truncatum* seed oil.

9. A method of consuming the synergistic, low-calorie, low-fat diet system according to any one of claims 1-8, characterized in that, Includes the following specifications: (1) Eat in separate meals: Eat 2-3 times a day, with each meal not exceeding 1 / 2 of the total daily amount; (2) Dosage control: Protein intake is calculated at 1.0-1.6g per kilogram of body weight and is divided into 3 meals; special oil is added in batches, with a single dose not exceeding 10ml; (3) Nutritional supplements: The nutritional supplement system is taken once a day with meals; (4) Auxiliary measures: Drink 2000-3000ml of warm water daily and avoid eating with high-purine, high-fructose and high-carbohydrate foods.

10. The use of the synergistic three-low diet system according to any one of claims 1-8 in the preparation of food, nutritional supplements or diet management products for nutritional support of patients with hyperuricemia.

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