《中英對照讀新聞》Eating cherries could cut gout 吃櫻桃可能減少痛風
◎國際新聞中心
US researchers found patients with gout who ate cherries over a two-day period had a 35% lower risk of attacks compared to those who did not. The study in Arthritis & Rheumatism said cherries contain anthocyanins, antioxidants which contain anti-inflammatory properties.
美國研究人員發現，痛風病患吃2天櫻桃，會比沒吃的患者降低35%的發作風險。刊登在關節炎與風濕病的研究說，櫻桃內含有花青素，這是一種能抗發炎的抗氧化物。
Gout is a common type of arthritis that can cause sudden and very severe attacks of pain and swelling in the joints, particularly in the feet. Gout affects about one in 100 people, with men two to three times more likely to be affected than women.
痛風是一種常見的關節炎，可能造成關節突如其來且非常嚴重的疼痛與腫脹，特別是在腳部。痛風罹患率約百分之一，男性罹患率是女性的2到3倍。
In this study, researchers from Boston University recruited 633 gout patients with an average age of 54. Most were male. People were asked to record gout attacks including symptoms, the drugs they used and their diet and drinking patterns in the two days prior to the attack, including whether or not they had eaten cherries or cherry extract intake.
在這份研究中，波士頓大學的研究人員招募633名平均54歲的痛風病患，其中多數是男性。他們被要求記錄痛風發作，包括症狀、他們服用的藥物、發作前2天的飲食與喝酒模式，包括是否吃過櫻桃或櫻桃萃取物等。
Ten to 12 cherries was counted as one serving. During the period the patients were studied, they had a total of 1,247 gout attacks. Some 42% of those studied ate cherries or cherry extract. These patients had a 37% lower risk of gout attacks than those who did not eat the fruit.
10到12顆櫻桃算1份。在研究期間，病患痛風發作的次數共1247次。接受研究的病患，約42%病患吃了櫻桃或櫻桃萃取物。這些患者的痛風發作率，比沒吃的人低37%。
