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

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 what macronutrient intake is important 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 macronutrients. The relationship between the number of gout patients and macronutrient intake in Japanese people was examined. Modification of macronutrient intake for the prevention of gout in Japanese people (especially adults) is suggested as follows: energy-providing nutrient balance (percentages of proteins, fats, and carbohydrates in total energy intake) should be within the range of the tentative dietary goal for preventing lifestyle-related diseases (DG); reduce fat (especially animal fat) intake and maintain the mean ratio of energy intake from saturated fatty acids in total energy intake (Saturated fatty acids/Energy) within the range of the tentative dietary goal for preventing lifestyle-related diseases (DG); limiting or decreasing intake of fat (especially animal fat); replacement of saturated fatty acids (e.g., dairy fats, meat fat) with mono- and polyunsaturated fatty acids (especially n-3 polyunsaturated fatty acids) (e.g., macadamia nuts, almonds, peanuts and peanut butter, olive oil, canola oil, avocados); avoidance of excessive intake of saturated fatty acids and cholesterol; pay attention to sucrose and fructose intake; increase intake of dietary fiber; and maintenance of good hydration.