Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake

Takashi Koguchi

doi:doi:10.11648/j.ajhr.20210905.15

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Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake

Takashi Koguchi

Published in American Journal of Health Research (Volume 9, Issue 5)

Received: 1 August 2021 Accepted: 1 September 2021 Published: 10 September 2021

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Abstract

In Japan, most of gout patients are adults, and the prevalence of gout has increased markedly since the 1960s. This phenomenon is thought to be attributed to the westernization of the Japanese diet since 1955. Monitoring the intake of nutrients and foods in Japanese people is essential in the prevention of gout. The objective of this article is to propose a preventive method for gout through the evaluation of recent dietary habits in Japanese people. In this article, the author shows the relationship between the number of gout patients and food intake in Japanese people and suggests modification of food intake for the prevention of gout in Japanese people referencing the results of clinical research reported. The author used the data of the Comprehensive Survey of Living Conditions in Japan for the number of gout patients (1986-2016) and the data of the National Health and Nutrition Survey in Japan (1946-2017) for the intake of foods. The relationship between the number of gout patients and food intake in Japanese people was examined. Modification of food intake for the prevention of gout is suggested as follows: limiting the intake of meat, organ meats high in purine content (e.g., liver, kidney), confectioneries (sugary foods including desserts and sweets), and sugar-sweetened beverages; limiting alcohol beverage consumption; limiting or decreasing intake of oils and fats, and seasonings and condiments (soy paste, soy sauce, and sauce); encourage intake of fiber-rich foods (e.g., cereals, whole grains, high-fiber bread), eggs, milk and dairy products (especially low-fat dairy products), legumes, seeds and nuts, fruit, vegetables, and coffee. The above dietary habits for the prevention of gout with proper choices of foods may also play a helpful role in the prevention of gout.

Published in	American Journal of Health Research (Volume 9, Issue 5)
DOI	10.11648/j.ajhr.20210905.15
Page(s)	158-175
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Comorbidities of Gout, Dietary Habits, Food, Gout, Hyperuricemia, Nutrient, Uric Acid

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Takashi Koguchi. (2021). Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake. American Journal of Health Research, 9(5), 158-175. https://doi.org/10.11648/j.ajhr.20210905.15

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Takashi Koguchi. Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake. Am. J. Health Res. 2021, 9(5), 158-175. doi: 10.11648/j.ajhr.20210905.15

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Takashi Koguchi. Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake. Am J Health Res. 2021;9(5):158-175. doi: 10.11648/j.ajhr.20210905.15

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@article{10.11648/j.ajhr.20210905.15,
  author = {Takashi Koguchi},
  title = {Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake},
  journal = {American Journal of Health Research},
  volume = {9},
  number = {5},
  pages = {158-175},
  doi = {10.11648/j.ajhr.20210905.15},
  url = {https://doi.org/10.11648/j.ajhr.20210905.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajhr.20210905.15},
  abstract = {In Japan, most of gout patients are adults, and the prevalence of gout has increased markedly since the 1960s. This phenomenon is thought to be attributed to the westernization of the Japanese diet since 1955. Monitoring the intake of nutrients and foods in Japanese people is essential in the prevention of gout. The objective of this article is to propose a preventive method for gout through the evaluation of recent dietary habits in Japanese people. In this article, the author shows the relationship between the number of gout patients and food intake in Japanese people and suggests modification of food intake for the prevention of gout in Japanese people referencing the results of clinical research reported. The author used the data of the Comprehensive Survey of Living Conditions in Japan for the number of gout patients (1986-2016) and the data of the National Health and Nutrition Survey in Japan (1946-2017) for the intake of foods. The relationship between the number of gout patients and food intake in Japanese people was examined. Modification of food intake for the prevention of gout is suggested as follows: limiting the intake of meat, organ meats high in purine content (e.g., liver, kidney), confectioneries (sugary foods including desserts and sweets), and sugar-sweetened beverages; limiting alcohol beverage consumption; limiting or decreasing intake of oils and fats, and seasonings and condiments (soy paste, soy sauce, and sauce); encourage intake of fiber-rich foods (e.g., cereals, whole grains, high-fiber bread), eggs, milk and dairy products (especially low-fat dairy products), legumes, seeds and nuts, fruit, vegetables, and coffee. The above dietary habits for the prevention of gout with proper choices of foods may also play a helpful role in the prevention of gout.},
 year = {2021}
}

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TY  - JOUR
T1  - Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake
AU  - Takashi Koguchi
Y1  - 2021/09/10
PY  - 2021
N1  - https://doi.org/10.11648/j.ajhr.20210905.15
DO  - 10.11648/j.ajhr.20210905.15
T2  - American Journal of Health Research
JF  - American Journal of Health Research
JO  - American Journal of Health Research
SP  - 158
EP  - 175
PB  - Science Publishing Group
SN  - 2330-8796
UR  - https://doi.org/10.11648/j.ajhr.20210905.15
AB  - In Japan, most of gout patients are adults, and the prevalence of gout has increased markedly since the 1960s. This phenomenon is thought to be attributed to the westernization of the Japanese diet since 1955. Monitoring the intake of nutrients and foods in Japanese people is essential in the prevention of gout. The objective of this article is to propose a preventive method for gout through the evaluation of recent dietary habits in Japanese people. In this article, the author shows the relationship between the number of gout patients and food intake in Japanese people and suggests modification of food intake for the prevention of gout in Japanese people referencing the results of clinical research reported. The author used the data of the Comprehensive Survey of Living Conditions in Japan for the number of gout patients (1986-2016) and the data of the National Health and Nutrition Survey in Japan (1946-2017) for the intake of foods. The relationship between the number of gout patients and food intake in Japanese people was examined. Modification of food intake for the prevention of gout is suggested as follows: limiting the intake of meat, organ meats high in purine content (e.g., liver, kidney), confectioneries (sugary foods including desserts and sweets), and sugar-sweetened beverages; limiting alcohol beverage consumption; limiting or decreasing intake of oils and fats, and seasonings and condiments (soy paste, soy sauce, and sauce); encourage intake of fiber-rich foods (e.g., cereals, whole grains, high-fiber bread), eggs, milk and dairy products (especially low-fat dairy products), legumes, seeds and nuts, fruit, vegetables, and coffee. The above dietary habits for the prevention of gout with proper choices of foods may also play a helpful role in the prevention of gout.
VL  - 9
IS  - 5
ER  -

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Takashi Koguchi

Department of Human Education, Kokugakuin Tochigi Junior College, Tochigi, Japan

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Takashi Koguchi. (2021). Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake. American Journal of Health Research, 9(5), 158-175. https://doi.org/10.11648/j.ajhr.20210905.15

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Takashi Koguchi. Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake. Am. J. Health Res. 2021, 9(5), 158-175. doi: 10.11648/j.ajhr.20210905.15

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Takashi Koguchi. Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake. Am J Health Res. 2021;9(5):158-175. doi: 10.11648/j.ajhr.20210905.15

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@article{10.11648/j.ajhr.20210905.15,
  author = {Takashi Koguchi},
  title = {Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake},
  journal = {American Journal of Health Research},
  volume = {9},
  number = {5},
  pages = {158-175},
  doi = {10.11648/j.ajhr.20210905.15},
  url = {https://doi.org/10.11648/j.ajhr.20210905.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajhr.20210905.15},
  abstract = {In Japan, most of gout patients are adults, and the prevalence of gout has increased markedly since the 1960s. This phenomenon is thought to be attributed to the westernization of the Japanese diet since 1955. Monitoring the intake of nutrients and foods in Japanese people is essential in the prevention of gout. The objective of this article is to propose a preventive method for gout through the evaluation of recent dietary habits in Japanese people. In this article, the author shows the relationship between the number of gout patients and food intake in Japanese people and suggests modification of food intake for the prevention of gout in Japanese people referencing the results of clinical research reported. The author used the data of the Comprehensive Survey of Living Conditions in Japan for the number of gout patients (1986-2016) and the data of the National Health and Nutrition Survey in Japan (1946-2017) for the intake of foods. The relationship between the number of gout patients and food intake in Japanese people was examined. Modification of food intake for the prevention of gout is suggested as follows: limiting the intake of meat, organ meats high in purine content (e.g., liver, kidney), confectioneries (sugary foods including desserts and sweets), and sugar-sweetened beverages; limiting alcohol beverage consumption; limiting or decreasing intake of oils and fats, and seasonings and condiments (soy paste, soy sauce, and sauce); encourage intake of fiber-rich foods (e.g., cereals, whole grains, high-fiber bread), eggs, milk and dairy products (especially low-fat dairy products), legumes, seeds and nuts, fruit, vegetables, and coffee. The above dietary habits for the prevention of gout with proper choices of foods may also play a helpful role in the prevention of gout.},
 year = {2021}
}

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TY  - JOUR
T1  - Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake
AU  - Takashi Koguchi
Y1  - 2021/09/10
PY  - 2021
N1  - https://doi.org/10.11648/j.ajhr.20210905.15
DO  - 10.11648/j.ajhr.20210905.15
T2  - American Journal of Health Research
JF  - American Journal of Health Research
JO  - American Journal of Health Research
SP  - 158
EP  - 175
PB  - Science Publishing Group
SN  - 2330-8796
UR  - https://doi.org/10.11648/j.ajhr.20210905.15
AB  - In Japan, most of gout patients are adults, and the prevalence of gout has increased markedly since the 1960s. This phenomenon is thought to be attributed to the westernization of the Japanese diet since 1955. Monitoring the intake of nutrients and foods in Japanese people is essential in the prevention of gout. The objective of this article is to propose a preventive method for gout through the evaluation of recent dietary habits in Japanese people. In this article, the author shows the relationship between the number of gout patients and food intake in Japanese people and suggests modification of food intake for the prevention of gout in Japanese people referencing the results of clinical research reported. The author used the data of the Comprehensive Survey of Living Conditions in Japan for the number of gout patients (1986-2016) and the data of the National Health and Nutrition Survey in Japan (1946-2017) for the intake of foods. The relationship between the number of gout patients and food intake in Japanese people was examined. Modification of food intake for the prevention of gout is suggested as follows: limiting the intake of meat, organ meats high in purine content (e.g., liver, kidney), confectioneries (sugary foods including desserts and sweets), and sugar-sweetened beverages; limiting alcohol beverage consumption; limiting or decreasing intake of oils and fats, and seasonings and condiments (soy paste, soy sauce, and sauce); encourage intake of fiber-rich foods (e.g., cereals, whole grains, high-fiber bread), eggs, milk and dairy products (especially low-fat dairy products), legumes, seeds and nuts, fruit, vegetables, and coffee. The above dietary habits for the prevention of gout with proper choices of foods may also play a helpful role in the prevention of gout.
VL  - 9
IS  - 5
ER  -

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