In Japan, the prevalence of gout has increased markedly since the 1960s. Following on from the previous report, the aim of this article is to suggest what macronutrient intake is important for the prevention of gout in Japanese people in 2022 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 (1986-2022) and the data of the National Health and Nutrition Survey in Japan (1946-2022) for the intake of macronutrients. Macronutrient intake of Japanese people in 2022 were compared with those in 2019. 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 2022 was higher compared to that in 2019 (2019: 1.254 million; 2022: 1.306 million). Almost all gout patients were adults, and the number of gout patients were higher in men than in women. Compared to the Japanese diet in 2019, in the Japanese diet in 2022, the mean ratio of energy intake from protein in total energy intake (Protein/Energy) was the same and the mean ratio of energy intake from fat in total energy intake (Fat/Energy) increased by 0.5% and the mean ratio of energy intake from carbohydrate in total energy intake (Carbohydrate /Energy) decreased by 0.5%. The daily intake of dietary fiber of Japanese men (aged ≥ 15 years) in 2022 was below the Adequate Intakes (AIs) established by the Institute of Medicine of the National Academy of Sciences in the U.S. The Fat/Energy and Saturated fatty acids/Energy and the daily intake of saturated fatty acids, monounsaturated fatty acids, and n-6 polyunsaturated fatty acids were positively correlated with the number of gout patients, respectively. Whereas the Protein/Energy and the daily intake of energy, total carbohydrate, total protein, animal protein, and vegetable protein 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 2022 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, saturated fatty acids, cholesterol; increase intake of carbohydrate (particularly dietary fiber) and protein (particularly animal protein from low-fat dairy products and vegetable protein).
| Published in | American Journal of Health Research (Volume 12, Issue 6) |
| DOI | 10.11648/j.ajhr.20241206.16 |
| Page(s) | 204-229 |
| 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, Dietary Reference Intakes, Fat, Gout, Hyperuricemia, Protein, Saturated Fatty Acids, Uric Acid
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APA Style
Koguchi, T. (2024). Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2022: 2024 Update. American Journal of Health Research, 12(6), 204-229. https://doi.org/10.11648/j.ajhr.20241206.16
ACS Style
Koguchi, T. Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2022: 2024 Update. Am. J. Health Res. 2024, 12(6), 204-229. doi: 10.11648/j.ajhr.20241206.16
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Download@article{10.11648/j.ajhr.20241206.16,
author = {Takashi Koguchi},
title = {Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2022: 2024 Update
},
journal = {American Journal of Health Research},
volume = {12},
number = {6},
pages = {204-229},
doi = {10.11648/j.ajhr.20241206.16},
url = {https://doi.org/10.11648/j.ajhr.20241206.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajhr.20241206.16},
abstract = {In Japan, the prevalence of gout has increased markedly since the 1960s. Following on from the previous report, the aim of this article is to suggest what macronutrient intake is important for the prevention of gout in Japanese people in 2022 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 (1986-2022) and the data of the National Health and Nutrition Survey in Japan (1946-2022) for the intake of macronutrients. Macronutrient intake of Japanese people in 2022 were compared with those in 2019. 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 2022 was higher compared to that in 2019 (2019: 1.254 million; 2022: 1.306 million). Almost all gout patients were adults, and the number of gout patients were higher in men than in women. Compared to the Japanese diet in 2019, in the Japanese diet in 2022, the mean ratio of energy intake from protein in total energy intake (Protein/Energy) was the same and the mean ratio of energy intake from fat in total energy intake (Fat/Energy) increased by 0.5% and the mean ratio of energy intake from carbohydrate in total energy intake (Carbohydrate /Energy) decreased by 0.5%. The daily intake of dietary fiber of Japanese men (aged ≥ 15 years) in 2022 was below the Adequate Intakes (AIs) established by the Institute of Medicine of the National Academy of Sciences in the U.S. The Fat/Energy and Saturated fatty acids/Energy and the daily intake of saturated fatty acids, monounsaturated fatty acids, and n-6 polyunsaturated fatty acids were positively correlated with the number of gout patients, respectively. Whereas the Protein/Energy and the daily intake of energy, total carbohydrate, total protein, animal protein, and vegetable protein 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 2022 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, saturated fatty acids, cholesterol; increase intake of carbohydrate (particularly dietary fiber) and protein (particularly animal protein from low-fat dairy products and vegetable protein).
},
year = {2024}
}
TY - JOUR T1 - Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2022: 2024 Update AU - Takashi Koguchi Y1 - 2024/11/26 PY - 2024 N1 - https://doi.org/10.11648/j.ajhr.20241206.16 DO - 10.11648/j.ajhr.20241206.16 T2 - American Journal of Health Research JF - American Journal of Health Research JO - American Journal of Health Research SP - 204 EP - 229 PB - Science Publishing Group SN - 2330-8796 UR - https://doi.org/10.11648/j.ajhr.20241206.16 AB - In Japan, the prevalence of gout has increased markedly since the 1960s. Following on from the previous report, the aim of this article is to suggest what macronutrient intake is important for the prevention of gout in Japanese people in 2022 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 (1986-2022) and the data of the National Health and Nutrition Survey in Japan (1946-2022) for the intake of macronutrients. Macronutrient intake of Japanese people in 2022 were compared with those in 2019. 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 2022 was higher compared to that in 2019 (2019: 1.254 million; 2022: 1.306 million). Almost all gout patients were adults, and the number of gout patients were higher in men than in women. Compared to the Japanese diet in 2019, in the Japanese diet in 2022, the mean ratio of energy intake from protein in total energy intake (Protein/Energy) was the same and the mean ratio of energy intake from fat in total energy intake (Fat/Energy) increased by 0.5% and the mean ratio of energy intake from carbohydrate in total energy intake (Carbohydrate /Energy) decreased by 0.5%. The daily intake of dietary fiber of Japanese men (aged ≥ 15 years) in 2022 was below the Adequate Intakes (AIs) established by the Institute of Medicine of the National Academy of Sciences in the U.S. The Fat/Energy and Saturated fatty acids/Energy and the daily intake of saturated fatty acids, monounsaturated fatty acids, and n-6 polyunsaturated fatty acids were positively correlated with the number of gout patients, respectively. Whereas the Protein/Energy and the daily intake of energy, total carbohydrate, total protein, animal protein, and vegetable protein 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 2022 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, saturated fatty acids, cholesterol; increase intake of carbohydrate (particularly dietary fiber) and protein (particularly animal protein from low-fat dairy products and vegetable protein). VL - 12 IS - 6 ER -
Department of Human Education, Kokugakuin University Tochigi Junior College, Tochigi, Japan
