The prevalence of gout in Japan has increased markedly since the 1960s because of the westernization of the Japanese diet from 1955. A previous report showed modification of dietary habits for the prevention of gout in Japanese people through the trends in macronutrient intakes of Japanese people in 1946-2016. The aim of this article is to suggest what macronutrient intake is important for the prevention of gout in Japanese people in 2019 referencing the results of clinical research reported. As the previous report, the author used the data of the Comprehensive Survey of Living Conditions in Japan for the number of gout patients (1986-2019) and the data of the National Health and Nutrition Survey in Japan (1946-2019) for the intake of macronutrients. Macronutrient intake of Japanese people in 2019 were compared with those in 2016. The relationship between the number of gout patients and macronutrient intake in Japanese people was examined. The number of gout patients of Japanese people in 2019 was higher compared to that in 2016 (2016: 1.105 million; 2019: 1.254 million). The mean ratio of energy intake from protein in total energy intake (Protein/Energy), the mean ratio of energy intake from fat in total energy intake (Fat/Energy), the mean ratio of energy intake from saturated fatty acids in total energy intake (Saturated fatty acids/Energy) and the daily intake of energy, dietary fiber, total protein, animal protein, vegetable protein, total fat, animal fat, vegetable fat, saturated fatty acids, polyunsaturated fatty acids (n-3 polyunsaturated fatty acids and n-6 polyunsaturated fatty acids), and cholesterol of Japanese people in 2019 were higher compared to those in 2016, respectively. Whereas the mean ratio of energy intake from carbohydrate in total energy intake (Carbohydrate/Energy) and the daily intake of carbohydrate were lower compared to those in 2016, respectively. Fat/Energy and Saturated fatty acids/Energy were positively correlated with the number of gout patients, respectively. Whereas Protein/Energy and the daily intake of energy, total carbohydrate, total protein, animal protein, vegetable protein, and vegetable fat were negatively correlated with the number of gout patients, respectively. Modification of macronutrient intake for the prevention of gout in Japanese people (especially adults) in 2019 is suggested as follows: reduce the mean ratio of energy intake from saturated fatty acids in total energy intake (Saturated fatty acids/Energy); limiting or decreasing intake of fat (particularly animal fat), saturated fatty acids, and cholesterol; increase intake of carbohydrate (particularly dietary fiber).
| Published in | American Journal of Health Research (Volume 10, Issue 3) |
| DOI | 10.11648/j.ajhr.20221003.15 |
| Page(s) | 83-106 |
| 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 |
Carbohydrate, Fat, Gout, Hyperuricemia, Protein, Saturated Fatty Acids, Uric Acid
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APA Style
Takashi Koguchi. (2022). Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2019: 2022 Update. American Journal of Health Research, 10(3), 83-106. https://doi.org/10.11648/j.ajhr.20221003.15
ACS Style
Takashi Koguchi. Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2019: 2022 Update. Am. J. Health Res. 2022, 10(3), 83-106. doi: 10.11648/j.ajhr.20221003.15
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Download@article{10.11648/j.ajhr.20221003.15,
author = {Takashi Koguchi},
title = {Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2019: 2022 Update},
journal = {American Journal of Health Research},
volume = {10},
number = {3},
pages = {83-106},
doi = {10.11648/j.ajhr.20221003.15},
url = {https://doi.org/10.11648/j.ajhr.20221003.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajhr.20221003.15},
abstract = {The prevalence of gout in Japan has increased markedly since the 1960s because of the westernization of the Japanese diet from 1955. A previous report showed modification of dietary habits for the prevention of gout in Japanese people through the trends in macronutrient intakes of Japanese people in 1946-2016. The aim of this article is to suggest what macronutrient intake is important for the prevention of gout in Japanese people in 2019 referencing the results of clinical research reported. As the previous report, the author used the data of the Comprehensive Survey of Living Conditions in Japan for the number of gout patients (1986-2019) and the data of the National Health and Nutrition Survey in Japan (1946-2019) for the intake of macronutrients. Macronutrient intake of Japanese people in 2019 were compared with those in 2016. The relationship between the number of gout patients and macronutrient intake in Japanese people was examined. The number of gout patients of Japanese people in 2019 was higher compared to that in 2016 (2016: 1.105 million; 2019: 1.254 million). The mean ratio of energy intake from protein in total energy intake (Protein/Energy), the mean ratio of energy intake from fat in total energy intake (Fat/Energy), the mean ratio of energy intake from saturated fatty acids in total energy intake (Saturated fatty acids/Energy) and the daily intake of energy, dietary fiber, total protein, animal protein, vegetable protein, total fat, animal fat, vegetable fat, saturated fatty acids, polyunsaturated fatty acids (n-3 polyunsaturated fatty acids and n-6 polyunsaturated fatty acids), and cholesterol of Japanese people in 2019 were higher compared to those in 2016, respectively. Whereas the mean ratio of energy intake from carbohydrate in total energy intake (Carbohydrate/Energy) and the daily intake of carbohydrate were lower compared to those in 2016, respectively. Fat/Energy and Saturated fatty acids/Energy were positively correlated with the number of gout patients, respectively. Whereas Protein/Energy and the daily intake of energy, total carbohydrate, total protein, animal protein, vegetable protein, and vegetable fat were negatively correlated with the number of gout patients, respectively. Modification of macronutrient intake for the prevention of gout in Japanese people (especially adults) in 2019 is suggested as follows: reduce the mean ratio of energy intake from saturated fatty acids in total energy intake (Saturated fatty acids/Energy); limiting or decreasing intake of fat (particularly animal fat), saturated fatty acids, and cholesterol; increase intake of carbohydrate (particularly dietary fiber).},
year = {2022}
}
TY - JOUR T1 - Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2019: 2022 Update AU - Takashi Koguchi Y1 - 2022/05/31 PY - 2022 N1 - https://doi.org/10.11648/j.ajhr.20221003.15 DO - 10.11648/j.ajhr.20221003.15 T2 - American Journal of Health Research JF - American Journal of Health Research JO - American Journal of Health Research SP - 83 EP - 106 PB - Science Publishing Group SN - 2330-8796 UR - https://doi.org/10.11648/j.ajhr.20221003.15 AB - The prevalence of gout in Japan has increased markedly since the 1960s because of the westernization of the Japanese diet from 1955. A previous report showed modification of dietary habits for the prevention of gout in Japanese people through the trends in macronutrient intakes of Japanese people in 1946-2016. The aim of this article is to suggest what macronutrient intake is important for the prevention of gout in Japanese people in 2019 referencing the results of clinical research reported. As the previous report, the author used the data of the Comprehensive Survey of Living Conditions in Japan for the number of gout patients (1986-2019) and the data of the National Health and Nutrition Survey in Japan (1946-2019) for the intake of macronutrients. Macronutrient intake of Japanese people in 2019 were compared with those in 2016. The relationship between the number of gout patients and macronutrient intake in Japanese people was examined. The number of gout patients of Japanese people in 2019 was higher compared to that in 2016 (2016: 1.105 million; 2019: 1.254 million). The mean ratio of energy intake from protein in total energy intake (Protein/Energy), the mean ratio of energy intake from fat in total energy intake (Fat/Energy), the mean ratio of energy intake from saturated fatty acids in total energy intake (Saturated fatty acids/Energy) and the daily intake of energy, dietary fiber, total protein, animal protein, vegetable protein, total fat, animal fat, vegetable fat, saturated fatty acids, polyunsaturated fatty acids (n-3 polyunsaturated fatty acids and n-6 polyunsaturated fatty acids), and cholesterol of Japanese people in 2019 were higher compared to those in 2016, respectively. Whereas the mean ratio of energy intake from carbohydrate in total energy intake (Carbohydrate/Energy) and the daily intake of carbohydrate were lower compared to those in 2016, respectively. Fat/Energy and Saturated fatty acids/Energy were positively correlated with the number of gout patients, respectively. Whereas Protein/Energy and the daily intake of energy, total carbohydrate, total protein, animal protein, vegetable protein, and vegetable fat were negatively correlated with the number of gout patients, respectively. Modification of macronutrient intake for the prevention of gout in Japanese people (especially adults) in 2019 is suggested as follows: reduce the mean ratio of energy intake from saturated fatty acids in total energy intake (Saturated fatty acids/Energy); limiting or decreasing intake of fat (particularly animal fat), saturated fatty acids, and cholesterol; increase intake of carbohydrate (particularly dietary fiber). VL - 10 IS - 3 ER -
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