**全民营养周倡导奶豆添营养，关注特定人群健康饮食**
**今年的全民营养周聚焦豆奶营养，倡导科学饮食**
5月第三周迎来了我国的全民营养周，今年的主题设定为“奶豆添营养，少油更健康”。这一主题旨在提高公众对豆奶产品营养价值和健康饮食的认识，鼓励大家在日常饮食中适量食用豆奶，同时减少油脂的摄入，以促进全民营养均衡和健康生活方式的形成。
**大豆食品营养价值高，但部分人群需注意适量食用**
大豆作为膳食中重要的植物性蛋白质来源，含有丰富的蛋白质、不饱和脂肪酸、钙等营养素，被誉为“夏吃豆，胜吃肉”。然而，大豆中的嘌呤物质也引起了一些特定人群的饮食顾虑。患有痛风的人群担心食用豆腐等大豆制品会加重病情，而乳腺炎患者则避免饮用豆浆，担心刺激乳腺。
**专业建议：科学选择豆奶产品，关注个体差异**
针对这部分人群的担忧，营养专家指出，痛风和乳腺炎患者并非完全不能食用豆制品，关键在于科学选择和适量摄入。痛风患者可以选择嘌呤含量较低的豆制品，如豆腐脑、豆腐皮等，并控制总嘌呤的摄入量。乳腺炎患者则可以根据自身情况适量饮用豆浆，但应避免过量食用。
**全民营养周倡导科学饮食，关注健康**
全民营养周的设立，正是为了提高公众对营养健康重要性的认识，倡导科学、均衡的饮食方式。在今年的营养周活动中，相关部门和机构将开展一系列宣传教育活动，普及豆奶的营养知识，倡导少油的健康饮食习惯。
**结语**
奶豆产品作为优质蛋白质和营养素的来源，已经越来越受到公众的重视。全民营养周的倡导，不仅提醒我们在日常饮食中注重营养均衡，更强调了科学饮食、因人而异的重要性。让我们共同响应全民营养周的倡议，追求健康、均衡的生活方式。
英语如下：
### News Title: “National Nutrition Week: How Should Patients with Gout and Mastitis Consume Soy Products Scientifically?”
### Keywords: Gout, Tofu, Mastitis, Soy Milk, Nutrition Week, Dairy-Soy, Less Oil
### News Content: **National Nutrition Week Advocates for Dairy-Soy Nutrition, Focuses on Healthy Eating for Specific Populations**
**This year’s National Nutrition Week spotlights dairy-soy nutrition and promotes scientific eating**
The third week of May ushers in China’s National Nutrition Week, with this year’s theme set as “Enhancing Nutrition with Dairy-Soy, Achieving Health with Less Oil.” This theme aims to raise public awareness of the nutritional value of dairy-soy products and healthy eating habits, encouraging everyone to consume dairy-soy products moderately in their daily diet while reducing oil intake to foster balanced nutrition and a healthy lifestyle for all.
**Soy Foods High in Nutritional Value, but Some Groups Should Eat Moderately**
Soybeans are a vital source of plant-based protein in the diet, rich in proteins, unsaturated fatty acids, calcium, and other nutrients, earning the nickname “summer beans are better than meat.” However, the purine content in soy also raises dietary concerns for certain populations. Patients with gout worry that consuming tofu and other soy products may worsen their condition, while those with mastitis avoid drinking soy milk due to concerns about刺激乳腺.
**Expert Advice: Choose Scientific Dairy-Soy Products, Consider Individual Differences**
In response to these concerns, nutrition experts point out that patients with gout and mastitis are not entirely forbidden from consuming soy products; the key is to choose scientifically and consume in moderation. Gout patients can opt for tofu products with lower purine content, such as tofu jelly and tofu skin, and control their total purine intake. Mastitis patients, on the other hand, can drink soy milk moderately based on their individual circumstances but should avoid overconsumption.
**National Nutrition Week Advocates for Scientific Eating and Focuses on Health**
The establishment of National Nutrition Week is to enhance public understanding of the importance of nutrition and health and promote a scientific, balanced eating style. During this year’s Nutrition Week activities, relevant departments and institutions will launch a series of public education campaigns to popularize the nutritional knowledge of dairy-soy products and advocate for a healthy eating habit of less oil.
**Conclusion**
Dairy-soy products, as a source of high-quality protein and nutrients, have received increasing attention from the public. The advocacy of National Nutrition Week reminds us to focus on balanced nutrition in daily life and highlights the importance of scientific eating and individual differences. Let us all respond to the initiative of National Nutrition Week and pursue a healthy, balanced lifestyle.
【来源】http://www.chinanews.com/life/2024/05-16/10217568.shtml
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