The number of patients with gout has been increasing in Japan. A previous report showed modification of dietary habits for the prevention of gout in Japanese people in 2016 through the trends in food intake of Japanese people in 1946-2016. The aim of this article is to suggest what food 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 foods. Food intake of Japanese people in 2019 was compared with that in 2016. The relationship between the number of gout patients and food intake in Japanese people was examined. The daily intake of mushrooms, total legumes, and total vegetables of Japanese people in 2019 were higher compared to those in 2016, respectively. Whereas the daily intake of total grains, total potatoes, seaweed, and total fruit of Japanese people in 2019 were lower compared to those in 2016, respectively. The intake of seeds and nuts of Japanese people in 2019 was the same as that in 2016. The significance of the correlation between the number of gout patients and food intake in 1986-2016 were also observed that in 1986-2019. This article indicates the importance of recognizing the intake of plant-based foods for the prevention of gout in Japanese people (especially adults). Modification of food intake for the prevention of gout in Japanese people in 2019 is also suggested as follows: limiting intake of meat; limiting alcohol beverage consumption; limiting or decreasing intake of salt, oils and fats and confectioneries; avoidance of excessive intake of sugar-sweetened beverages and sugary foods including desserts and sweets; increasing the intake of fiber-rich foods (e.g., cereals, whole grains, high-fiber bread), milk and dairy products (particularly low-fat dairy products), mushrooms, seaweed, legumes, seeds and nuts, fruit, vegetables, which contain rich in carbohydrate (particularly dietary fiber), vitamin A, vitamin E, vitamin B1, vitamin B2, vitamin B6, folate, vitamin B12, vitamin C, calcium, potassium, magnesium, zinc, and polyphenol.
| Published in | American Journal of Health Research (Volume 10, Issue 4) |
| DOI | 10.11648/j.ajhr.20221004.12 |
| Page(s) | 154-168 |
| 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 |
Diet, Food, Gout, Hyperuricemia, Nutrient, Plant-Based Food, Uric Acid
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APA Style
Takashi Koguchi. (2022). Modification of Plant-Based Food Intake for Prevention of Gout in Japanese People in 2019:2022 Update. American Journal of Health Research, 10(4), 154-168. https://doi.org/10.11648/j.ajhr.20221004.12
ACS Style
Takashi Koguchi. Modification of Plant-Based Food Intake for Prevention of Gout in Japanese People in 2019:2022 Update. Am. J. Health Res. 2022, 10(4), 154-168. doi: 10.11648/j.ajhr.20221004.12
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Download@article{10.11648/j.ajhr.20221004.12,
author = {Takashi Koguchi},
title = {Modification of Plant-Based Food Intake for Prevention of Gout in Japanese People in 2019:2022 Update},
journal = {American Journal of Health Research},
volume = {10},
number = {4},
pages = {154-168},
doi = {10.11648/j.ajhr.20221004.12},
url = {https://doi.org/10.11648/j.ajhr.20221004.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajhr.20221004.12},
abstract = {The number of patients with gout has been increasing in Japan. A previous report showed modification of dietary habits for the prevention of gout in Japanese people in 2016 through the trends in food intake of Japanese people in 1946-2016. The aim of this article is to suggest what food 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 foods. Food intake of Japanese people in 2019 was compared with that in 2016. The relationship between the number of gout patients and food intake in Japanese people was examined. The daily intake of mushrooms, total legumes, and total vegetables of Japanese people in 2019 were higher compared to those in 2016, respectively. Whereas the daily intake of total grains, total potatoes, seaweed, and total fruit of Japanese people in 2019 were lower compared to those in 2016, respectively. The intake of seeds and nuts of Japanese people in 2019 was the same as that in 2016. The significance of the correlation between the number of gout patients and food intake in 1986-2016 were also observed that in 1986-2019. This article indicates the importance of recognizing the intake of plant-based foods for the prevention of gout in Japanese people (especially adults). Modification of food intake for the prevention of gout in Japanese people in 2019 is also suggested as follows: limiting intake of meat; limiting alcohol beverage consumption; limiting or decreasing intake of salt, oils and fats and confectioneries; avoidance of excessive intake of sugar-sweetened beverages and sugary foods including desserts and sweets; increasing the intake of fiber-rich foods (e.g., cereals, whole grains, high-fiber bread), milk and dairy products (particularly low-fat dairy products), mushrooms, seaweed, legumes, seeds and nuts, fruit, vegetables, which contain rich in carbohydrate (particularly dietary fiber), vitamin A, vitamin E, vitamin B1, vitamin B2, vitamin B6, folate, vitamin B12, vitamin C, calcium, potassium, magnesium, zinc, and polyphenol.},
year = {2022}
}
TY - JOUR T1 - Modification of Plant-Based Food Intake for Prevention of Gout in Japanese People in 2019:2022 Update AU - Takashi Koguchi Y1 - 2022/08/10 PY - 2022 N1 - https://doi.org/10.11648/j.ajhr.20221004.12 DO - 10.11648/j.ajhr.20221004.12 T2 - American Journal of Health Research JF - American Journal of Health Research JO - American Journal of Health Research SP - 154 EP - 168 PB - Science Publishing Group SN - 2330-8796 UR - https://doi.org/10.11648/j.ajhr.20221004.12 AB - The number of patients with gout has been increasing in Japan. A previous report showed modification of dietary habits for the prevention of gout in Japanese people in 2016 through the trends in food intake of Japanese people in 1946-2016. The aim of this article is to suggest what food 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 foods. Food intake of Japanese people in 2019 was compared with that in 2016. The relationship between the number of gout patients and food intake in Japanese people was examined. The daily intake of mushrooms, total legumes, and total vegetables of Japanese people in 2019 were higher compared to those in 2016, respectively. Whereas the daily intake of total grains, total potatoes, seaweed, and total fruit of Japanese people in 2019 were lower compared to those in 2016, respectively. The intake of seeds and nuts of Japanese people in 2019 was the same as that in 2016. The significance of the correlation between the number of gout patients and food intake in 1986-2016 were also observed that in 1986-2019. This article indicates the importance of recognizing the intake of plant-based foods for the prevention of gout in Japanese people (especially adults). Modification of food intake for the prevention of gout in Japanese people in 2019 is also suggested as follows: limiting intake of meat; limiting alcohol beverage consumption; limiting or decreasing intake of salt, oils and fats and confectioneries; avoidance of excessive intake of sugar-sweetened beverages and sugary foods including desserts and sweets; increasing the intake of fiber-rich foods (e.g., cereals, whole grains, high-fiber bread), milk and dairy products (particularly low-fat dairy products), mushrooms, seaweed, legumes, seeds and nuts, fruit, vegetables, which contain rich in carbohydrate (particularly dietary fiber), vitamin A, vitamin E, vitamin B1, vitamin B2, vitamin B6, folate, vitamin B12, vitamin C, calcium, potassium, magnesium, zinc, and polyphenol. VL - 10 IS - 4 ER -
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