護理師對痛風個案進行出院指導。應建議哪項飲食調整？
A nurse is providing discharge instructions to a client with gout. Which dietary modification should be recommended?
- AIncrease intake of high-purine foods like organ meats增加攝取高普林食物，如內臟
- BEliminate all protein from the diet從飲食中完全排除蛋白質
- CConsume alcohol to reduce inflammation飲酒以減輕發炎
- DDrink at least 2 liters of water daily✓ 正解每天至少喝 2 公升的水
痛風（Gout）是因尿酸鹽結晶沉積於關節引起的發炎性關節炎。飲食衛教的核心在於「低普林（Low-purine）」原則與促進尿酸排除。水分攝取至關重要，因為充足的水分能稀釋尿液，增加尿量，從而加速腎臟對尿酸的排泄，降低尿酸結晶形成的機率。臨床上，除飲食控制外，護理師也應評估個案是否服用利尿劑等可能影響尿酸濃度的藥物。
Gout is an inflammatory arthritis caused by deposition of urate crystals in joints. The core of dietary education is the 'low-purine' principle and promoting uric acid excretion. Adequate fluid intake is essential because sufficient hydration dilutes urine and increases urine volume, thereby accelerating renal excretion of uric acid and reducing the likelihood of urate crystal formation. Clinically, in addition to dietary control, the nurse should also assess whether the client is taking medications, such as diuretics, that may affect uric acid concentration.