Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Micronutrient Intake or Alcohol Consumption

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.