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 suggests the importance of micronutrient (vitamin and mineral) intake and alcohol consumption for 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 micronutrients. The relationship between the number of gout patients and micronutrient intake in Japanese people was examined. Modification of micronutrient intake for the prevention of gout in Japanese people (especially adults) is suggested as follows: limiting or decreasing salt intake; increase intake of vitamin A, vitamin B1, vitamin B2, vitamin B6, calcium, potassium, magnesium, and zinc; and limiting alcohol consumption.
| Published in | American Journal of Health Research (Volume 9, Issue 5) |
| DOI | 10.11648/j.ajhr.20210905.14 |
| Page(s) | 143-157 |
| 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), 2021. Published by Science Publishing Group |
Alcohol, Dietary Habits, Gout, Hyperuricemia, Mineral, Uric Acid, Vitamin
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APA Style
Takashi Koguchi. (2021). Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Micronutrient Intake or Alcohol Consumption. American Journal of Health Research, 9(5), 143-157. https://doi.org/10.11648/j.ajhr.20210905.14
ACS Style
Takashi Koguchi. Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Micronutrient Intake or Alcohol Consumption. Am. J. Health Res. 2021, 9(5), 143-157. doi: 10.11648/j.ajhr.20210905.14
AMA Style
Takashi Koguchi. Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Micronutrient Intake or Alcohol Consumption. Am J Health Res. 2021;9(5):143-157. doi: 10.11648/j.ajhr.20210905.14
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Download@article{10.11648/j.ajhr.20210905.14,
author = {Takashi Koguchi},
title = {Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Micronutrient Intake or Alcohol Consumption},
journal = {American Journal of Health Research},
volume = {9},
number = {5},
pages = {143-157},
doi = {10.11648/j.ajhr.20210905.14},
url = {https://doi.org/10.11648/j.ajhr.20210905.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajhr.20210905.14},
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 suggests the importance of micronutrient (vitamin and mineral) intake and alcohol consumption for 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 micronutrients. The relationship between the number of gout patients and micronutrient intake in Japanese people was examined. Modification of micronutrient intake for the prevention of gout in Japanese people (especially adults) is suggested as follows: limiting or decreasing salt intake; increase intake of vitamin A, vitamin B1, vitamin B2, vitamin B6, calcium, potassium, magnesium, and zinc; and limiting alcohol consumption.},
year = {2021}
}
TY - JOUR T1 - Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Micronutrient Intake or Alcohol Consumption AU - Takashi Koguchi Y1 - 2021/09/10 PY - 2021 N1 - https://doi.org/10.11648/j.ajhr.20210905.14 DO - 10.11648/j.ajhr.20210905.14 T2 - American Journal of Health Research JF - American Journal of Health Research JO - American Journal of Health Research SP - 143 EP - 157 PB - Science Publishing Group SN - 2330-8796 UR - https://doi.org/10.11648/j.ajhr.20210905.14 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 suggests the importance of micronutrient (vitamin and mineral) intake and alcohol consumption for 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 micronutrients. The relationship between the number of gout patients and micronutrient intake in Japanese people was examined. Modification of micronutrient intake for the prevention of gout in Japanese people (especially adults) is suggested as follows: limiting or decreasing salt intake; increase intake of vitamin A, vitamin B1, vitamin B2, vitamin B6, calcium, potassium, magnesium, and zinc; and limiting alcohol consumption. VL - 9 IS - 5 ER -
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