The prevalence of gout in Japan has increased markedly since the 1960s. This phenomenon is thought to be attributed to the westernization of the Japanese diet since 1955. 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 suggests what foods should be chosen in proper diet or dietary pattern in Japanese people referencing the results of clinical research reported. Furthermore, this article suggests essentials of behavior for prevention of gout and its comorbidities. Diet and dietary pattern for the prevention of gout in Japanese people (especially adults) are suggested as follows: avoidance of purine-rich diet, uric acid-prone dietary pattern, animal foods dietary pattern, and the Western diet; encourage high fruit and soybean products diet, less protein-rich and more vegetable/fruit-rich materials diet, soybean products and fruit dietary pattern, polyphenol-rich dietary pattern, higher adherence to the Mediterranean diet (the traditional Mediterranean diet) and its dietary pattern, higher adherence to the Dietary Approaches to Stop Hypertension (DASH) diet and its dietary pattern, and vegetarian diet (plant-based diet). Referring to or adopting dietary patterns such as the Mediterranean diet, the DASH diet, and vegetarian diet (plant-based diet), the author wishes to emphasize that Japanese people should eat a diet in which consciously selects foods rich in dietary fiber, vitamin A, vitamin B1, vitamin B2, vitamin B6, calcium, potassium, magnesium, and zinc and decreases intakes of fat (especially animal fat) and salt. Modification of behavior (diet, alcohol, body weight, physical activity, and tobacco) for the prevention of gout and its comorbidities in Japanese adult people is suggested as follows: avoidance of the Western diet and its dietary pattern; encourage higher adherence to the Mediterranean diet (the traditional Mediterranean diet) and its dietary pattern, higher adherence to the DASH diet and its dietary pattern, and vegetarian diet (plant-based diet); limiting alcohol consumption; weight management including proper calorie intake; weight loss for overweight and obese people; adequate physical exercise (e.g., moderate intensity aerobic exercise for 30 minutes on 5-7 days per week, vigorous intensity aerobic physical activity for 75 minutes per week); and smoking cessation. The above behavior for the prevention of gout may also play a helpful role in the prevention of gout and its comorbidities.
| Published in | American Journal of Health Research (Volume 9, Issue 5) |
| DOI | 10.11648/j.ajhr.20210905.16 |
| Page(s) | 176-189 |
| 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 |
Comorbidities of Gout, Dietary Habits, Gout, Hyperuricemia, The Mediterranean Diet, The DASH Diet, Uric Acid
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APA Style
Takashi Koguchi. (2021). Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Diet. American Journal of Health Research, 9(5), 176-189. https://doi.org/10.11648/j.ajhr.20210905.16
ACS Style
Takashi Koguchi. Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Diet. Am. J. Health Res. 2021, 9(5), 176-189. doi: 10.11648/j.ajhr.20210905.16
AMA Style
Takashi Koguchi. Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Diet. Am J Health Res. 2021;9(5):176-189. doi: 10.11648/j.ajhr.20210905.16
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Download@article{10.11648/j.ajhr.20210905.16,
author = {Takashi Koguchi},
title = {Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Diet},
journal = {American Journal of Health Research},
volume = {9},
number = {5},
pages = {176-189},
doi = {10.11648/j.ajhr.20210905.16},
url = {https://doi.org/10.11648/j.ajhr.20210905.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajhr.20210905.16},
abstract = {The prevalence of gout in Japan has increased markedly since the 1960s. This phenomenon is thought to be attributed to the westernization of the Japanese diet since 1955. 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 suggests what foods should be chosen in proper diet or dietary pattern in Japanese people referencing the results of clinical research reported. Furthermore, this article suggests essentials of behavior for prevention of gout and its comorbidities. Diet and dietary pattern for the prevention of gout in Japanese people (especially adults) are suggested as follows: avoidance of purine-rich diet, uric acid-prone dietary pattern, animal foods dietary pattern, and the Western diet; encourage high fruit and soybean products diet, less protein-rich and more vegetable/fruit-rich materials diet, soybean products and fruit dietary pattern, polyphenol-rich dietary pattern, higher adherence to the Mediterranean diet (the traditional Mediterranean diet) and its dietary pattern, higher adherence to the Dietary Approaches to Stop Hypertension (DASH) diet and its dietary pattern, and vegetarian diet (plant-based diet). Referring to or adopting dietary patterns such as the Mediterranean diet, the DASH diet, and vegetarian diet (plant-based diet), the author wishes to emphasize that Japanese people should eat a diet in which consciously selects foods rich in dietary fiber, vitamin A, vitamin B1, vitamin B2, vitamin B6, calcium, potassium, magnesium, and zinc and decreases intakes of fat (especially animal fat) and salt. Modification of behavior (diet, alcohol, body weight, physical activity, and tobacco) for the prevention of gout and its comorbidities in Japanese adult people is suggested as follows: avoidance of the Western diet and its dietary pattern; encourage higher adherence to the Mediterranean diet (the traditional Mediterranean diet) and its dietary pattern, higher adherence to the DASH diet and its dietary pattern, and vegetarian diet (plant-based diet); limiting alcohol consumption; weight management including proper calorie intake; weight loss for overweight and obese people; adequate physical exercise (e.g., moderate intensity aerobic exercise for 30 minutes on 5-7 days per week, vigorous intensity aerobic physical activity for 75 minutes per week); and smoking cessation. The above behavior for the prevention of gout may also play a helpful role in the prevention of gout and its comorbidities.},
year = {2021}
}
TY - JOUR T1 - Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Diet AU - Takashi Koguchi Y1 - 2021/09/10 PY - 2021 N1 - https://doi.org/10.11648/j.ajhr.20210905.16 DO - 10.11648/j.ajhr.20210905.16 T2 - American Journal of Health Research JF - American Journal of Health Research JO - American Journal of Health Research SP - 176 EP - 189 PB - Science Publishing Group SN - 2330-8796 UR - https://doi.org/10.11648/j.ajhr.20210905.16 AB - The prevalence of gout in Japan has increased markedly since the 1960s. This phenomenon is thought to be attributed to the westernization of the Japanese diet since 1955. 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 suggests what foods should be chosen in proper diet or dietary pattern in Japanese people referencing the results of clinical research reported. Furthermore, this article suggests essentials of behavior for prevention of gout and its comorbidities. Diet and dietary pattern for the prevention of gout in Japanese people (especially adults) are suggested as follows: avoidance of purine-rich diet, uric acid-prone dietary pattern, animal foods dietary pattern, and the Western diet; encourage high fruit and soybean products diet, less protein-rich and more vegetable/fruit-rich materials diet, soybean products and fruit dietary pattern, polyphenol-rich dietary pattern, higher adherence to the Mediterranean diet (the traditional Mediterranean diet) and its dietary pattern, higher adherence to the Dietary Approaches to Stop Hypertension (DASH) diet and its dietary pattern, and vegetarian diet (plant-based diet). Referring to or adopting dietary patterns such as the Mediterranean diet, the DASH diet, and vegetarian diet (plant-based diet), the author wishes to emphasize that Japanese people should eat a diet in which consciously selects foods rich in dietary fiber, vitamin A, vitamin B1, vitamin B2, vitamin B6, calcium, potassium, magnesium, and zinc and decreases intakes of fat (especially animal fat) and salt. Modification of behavior (diet, alcohol, body weight, physical activity, and tobacco) for the prevention of gout and its comorbidities in Japanese adult people is suggested as follows: avoidance of the Western diet and its dietary pattern; encourage higher adherence to the Mediterranean diet (the traditional Mediterranean diet) and its dietary pattern, higher adherence to the DASH diet and its dietary pattern, and vegetarian diet (plant-based diet); limiting alcohol consumption; weight management including proper calorie intake; weight loss for overweight and obese people; adequate physical exercise (e.g., moderate intensity aerobic exercise for 30 minutes on 5-7 days per week, vigorous intensity aerobic physical activity for 75 minutes per week); and smoking cessation. The above behavior for the prevention of gout may also play a helpful role in the prevention of gout and its comorbidities. VL - 9 IS - 5 ER -
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