Unverified90% confidenceDecision RuleTime unknown
烹饪方式优先选水煮、清蒸并弃汤，因嘌呤易溶于水，肉类先焯水去汤可降低30-50%嘌呤含量；避免煲汤久炖，浓汤嘌呤浓度极高
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90%
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Long-term
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