Objective To investigate the dietary knowledge for gout control acquired by physicians and provide evidence for establishing targeted education program.Methods In total,220 physicians partici-pated in the questionnaire survey and valid questionnaires were collected.Results One hundred and ninety six valid questionnaires were obtained.Among 1 2 items,all participants correctly answered (5.2 ±1 .4)items on average.The mean accuracy rate of physicians in the rheumatology department (n =1 20)was significantly higher compared with that of their counterparts from non-rheumatology departments (n =76,5.5 ±1 .4 vs.4.8 ±1 .2,P =0.001 ).The participants were considered to acquire the dietary knowledge related to gout control if they correctly answered more than 5 items (median value of all participants:5 items).The percentage of ac-quiring the dietary knowledge was 37.2% and the proportion of physicians in the rheumatology department was significantly higher than that of non-rheumatology counterparts (46.7% vs.26.4%,P <0.001 ).Most physi-cians were well informed about the relationship of red meat,seafood,organ meat,alcohol and tea drinking and gout.Still,32.1 % of doctors considered purine-rich vegetables were harmful for gout patients.In addition, 42.0% of rheumatology physicians and 56.6% of non-rheumatology counterparts thought soy products would increase blood uric acid level.Merely less than 1 /3 of the participants were aware that fructose-rich fruits,sug-ar-sweetened soft drink and fruit juice were unfavorable to gout control.Only 32.5% of rheumatology physi-cians and 26.3% of non-rheumatology counterparts understood that low-fat dairy products were favorable for gout control.Logistic regression analysis revealed that targeted education program acted as a factor affecting the degree of acquiring the dietary knowledge related to gout control by clinicians.Conclusions A majority of physicians were merely aware of the effect of low-purine diet upon gout control and neglected the influence of al-ternative factors.Targeted education program should aim to update the content of dietary knowledge and educate more and more physicians.%目的：了解临床医师对痛风饮食控制相关知识的掌握现状，为制定针对性的继续教育提供依据。方法对220名医师进行现场问卷调查，并对回收的问卷进行统计学分析。结果共收集196份有效问卷，12道饮食相关的问题所有医师正确作答（5．2±1．4）题，其中风湿科医师（n ＝120）答题正确率明显高于非风湿科医师[n ＝76，（5．5±1．4）题 vs．（4．8±1．2）题，P ＝0．001]。将正确作答超过5题（所有医师正确作答题数的中位数）定义为知晓，所有医师的知晓率为37．2％，其中风湿科医师明显高于非风湿科医师（46．7％ vs．26．4％，P ＜0．001）。大多数医师了解红肉、海鲜、内脏、饮酒及饮茶与痛风的关系。仍有32．1％的医师认为富含嘌呤的蔬菜对痛风不利，42．0％的风湿科医师及56．6％的非风湿科医师仍认为豆制品会升高血尿酸。仅有不到1／3的医师意识到富含果糖的水果、含糖饮料及果汁不利于痛风病情控制，仅32．5％的风湿科医师及26．3％的非风湿科医师了解低脂奶制品对痛风有利。Logistic 回归分析结果显示继续教育是医师知晓饮食控制相关知识的影响因素。结论大多数医师对痛风饮食控制的知识还局限于传统的低嘌呤饮食，今后的痛风继续教育应加强更新的饮食控制相关知识在风湿科及非风湿科医师中的普及。
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