| Peer-Reviewed

Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2019: 2022 Update

Received: 10 May 2022     Accepted: 27 May 2022     Published: 31 May 2022
Views:       Downloads:
Abstract

The prevalence of gout in Japan has increased markedly since the 1960s because of the westernization of the Japanese diet from 1955. A previous report showed modification of dietary habits for the prevention of gout in Japanese people through the trends in macronutrient intakes of Japanese people in 1946-2016. The aim of this article is to suggest what macronutrient 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 macronutrients. Macronutrient intake of Japanese people in 2019 were compared with those in 2016. 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 2019 was higher compared to that in 2016 (2016: 1.105 million; 2019: 1.254 million). The mean ratio of energy intake from protein in total energy intake (Protein/Energy), the mean ratio of energy intake from fat in total energy intake (Fat/Energy), the mean ratio of energy intake from saturated fatty acids in total energy intake (Saturated fatty acids/Energy) and the daily intake of energy, dietary fiber, total protein, animal protein, vegetable protein, total fat, animal fat, vegetable fat, saturated fatty acids, polyunsaturated fatty acids (n-3 polyunsaturated fatty acids and n-6 polyunsaturated fatty acids), and cholesterol of Japanese people in 2019 were higher compared to those in 2016, respectively. Whereas the mean ratio of energy intake from carbohydrate in total energy intake (Carbohydrate/Energy) and the daily intake of carbohydrate were lower compared to those in 2016, respectively. Fat/Energy and Saturated fatty acids/Energy were positively correlated with the number of gout patients, respectively. Whereas Protein/Energy and the daily intake of energy, total carbohydrate, total protein, animal protein, vegetable protein, and vegetable fat 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 2019 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 (particularly animal fat), saturated fatty acids, and cholesterol; increase intake of carbohydrate (particularly dietary fiber).

Published in American Journal of Health Research (Volume 10, Issue 3)
DOI 10.11648/j.ajhr.20221003.15
Page(s) 83-106
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), 2022. Published by Science Publishing Group

Keywords

Carbohydrate, Fat, Gout, Hyperuricemia, Protein, Saturated Fatty Acids, Uric Acid

References
[1] Dalbeth, N., Merrriman, T. R., & Stamp, L. K. (2016) Gout. Lancet, 388, 2039-2052.
[2] Zhu, Y., Pandya, B. J., & Choi, H. K. (2011) Prevalence of gout and hyperuricemia in the US general population: the National Health and Nutrition Examination Survey 2007-2008. Arthritis Rheum, 63, 3136-3141.
[3] Duskin-Bitan, H., Cohen, E., Goldberg, E., Shochat, T., Levi, A., Garty, M., & Krause, I. (2014) The degree of asymptomatic hyperuricemia and the risk of gout: A retrospective analysis of a large cohort. Clin Rheumatol, 33, 549-553.
[4] Vedder, D., Walrabenstein, W., Heslinga, M., de Vries, R., Nurmohamed, M., van Schaardenburg, D., & Gerritsen, M. (2019) Dietary interventions for gout and effect on cardiovascular risk factors: A systematic review. Nutrients, 11, 2955.
[5] Khanna, D., Fitzgerald, J. D., Khanna, P. P., Bae, S., Singh, M. K., Neogi, T., Pillinger, M. H., Merill, J., Lee, S., Prakash, S., Kaldas, M., Gogia, M., Perez-Ruiz, F., Taylor, W., Lioté, F., Choi, H., Singh, J. A., Dalbeth, N., Kaplan, S., Niyyar, V., Jones, D., Yarows, S. A., Roessler, B., Kerr, G., King, C., Levy, G., Furst, D. E., Edwards, N. L., Mandell, B., Schumacher, H. R., Robbins, M., Wenger, N., & Terkeltaub, R. (2012) 2012 American College of Rheumatology guidelines for management of gout. Part 1: systematic nonpharmacologic and pharmacologic therapeutic approaches to hyperuricemia. Arthritis Care Research, 64, 1431-1446.
[6] Richette, P., Doherty, M., Pascual, E., Barskova, V., Becce, F., Castaneda, J. Coyfish, M., Guillo, S., Jansen, T., Janssens, H., Lioté, F., Mallen, C. D., Nuki, G., Perez-Ruiz, F., Pimentao, J., Punzi, L., Pywell, A., So, A., Tausche, A. K., Uhlig, T., Zavada, J., Zhang, W., Tubach, F., & Bardin, T. (2020) 2018 updated European League Against Rheumatism evidence-based recommendations for the diagnosis of gout. Ann Rheum Dis, 79, 31-38.
[7] Mikanagi, K. (1963) Gout in Japan. The Kyosai Medical Journal, 12, 14-37 (in Japanese).
[8] Nishioka, K., Mikanagi, K., & Hirose, K. (1974) Clinical study of gout and hyperuricemia: Epidemiology and pathogenesis. Rheum, 14, 95-105.
[9] Kuo, C. F., Grainge, M. J., Zhang, W., & Doherty, M. (2015) Global epidemiology of gout: prevalence, incidence and risk factors. Nat Rev Rheumatol, 11, 649-662.
[10] Xia, Y., Wu, Q., Wang, H., Zhang, S., Jiang, Y., Gong, T., Xu, X., Chang, Q., Niu, K., & Zhao, Y. (2020) Global, regional and national burden of gout:, 1990-2017: a systematic analysis of the Global Burden of Disease Study. Rheumatology (Oxford), 59, 1529-1538.
[11] The Ministry of Health, Labour and Welfare. Household Statistics Office. (2022) Comprehensive Survey of Living Conditions [Internet]. Available from: https://www.mhlw.go.jp/toukei/list/20-21kekka.html.
[12] Kawasaki, T., & Shichikawa, K. (2006) Epidemiological survey of gout by resident examination. Gout and nucleic acid metabolism, 30, 66.
[13] Hakoda, M., & Kasagi, F. (2018) Trends in gout and hyperuricemia in Japan. Gout and nucleic acid metabolism, 42, 110 (in Japanese).
[14] Hisatome, I., Ichida, K., Mineo, I., Ohtahara, A., Ogino, K., Kuwabara, M., Ishizaka, N., Uchida, S., Kurajoh, M., Kohagura, K., Sato, Y., Taniguchi, A., Tsuchihashi, T., Terai, C., Nakamura, T., Hamaguchi, T., Hamada, T., Fujimori, S., Masuda, I., Moriwaki, Y., Yamamoto, T. on behalf of guideline development group. (2018) Japanese Society of Gout and Uric & Nucleic Acids Guidelines for Management of Hyperuricemia and Gout: 3 rd edition. SHINDAN TO CHIRYO SHA, Inc. pp. 1-169. Tokyo (in Japanese).
[15] Nishioka, K., & Mikanagi, K. (1980) Hereditary and environmental factors influencing on the serum uric acid throughout ten years population study in Japan. Adv Exp Med Biol, 122A, 155-159.
[16] Smith, E., Hoy, D., Cross, M., Merriman, T. R., Vos, T., Buchbinder, R., Woolf, A., & March, L. (2014) The global burden of gout: estimates from the Global Burden of Disease 2010 study. Ann Rheum Dis, 73, 1470-1476.
[17] Castro, K. E., Corey, K. D., Raymond, D. L., Jiroutek, M. R., & Holland, M. A. (2018) An evaluation of gout visits in the United States for the years 2007 to 2011. BMC Rheumatology, 2, 14.
[18] Akizuki, S. (1982) A population study of hyperuricemia and gout in Japan: analysis of sex, age and occupational differences in thirty-four thousand people living in Nagano prefecture. Ryumachi, 22, 201-208 (in Japanese).
[19] Koguchi, T. (2021) Modification of dietary habits for prevention of gout in Japanese people: Gout and the Japanese diet. Am J Health Res, 9, 117-127.
[20] The Ministry of Agriculture, Forestry and Fisheries. (2020) WASHOKU, traditional dietary cultures of the Japanese [Internet]. Available from: https://www.maff.go.jp/e/japan_food/washoku/pdf/wasyoku_english.pdf.
[21] Kagan, A., Harris, B. R., Winkelstein, W. Jr., Johnson, K. G., Kato, H., Syme, S. L., Rhoads, G. G., Gay, M. L., Nichaman, M. Z., Hamilton, H. B., & Tillotson, J. (1974) Epidemiologic studies on coronary heart disease and stroke in Japanese men living in Japan, Hawaii and California: demographic, physical, dietary and biochemical characteristics. J Chronic Dis, 27, 345-364.
[22] Koguchi, T. (2021) Modification of dietary habits for prevention of gout in Japanese people: Gout and macronutrient intake. Am J Health Res, 9, 128-142.
[23] Koguchi, T. (2021) Modification of dietary habits for prevention of gout in Japanese people: Gout and micronutrient intake or alcohol consumption. Am J Health Res, 9, 143-157.
[24] The Ministry of Health, Labour and Welfare. Household Statistics Office. (2022) Comprehensive Survey of Living Conditions [Internet]. Available from: https://www.e-stat.go.jp/stat-search/files?page=1&layout=datalist&toukei=00450061&tstat=000001141126&cycle=7&tclass1=000001141142&tclass2=000001142126&stat_infid=000031964417&tclass3val=0
[25] The Ministry of Health, Labour and Welfare. Household Statistics Office. (2022) Comprehensive Survey of Living Conditions [Internet]. Available from: https://www.e-stat.go.jp/dbview?sid=0003223900
[26] The Ministry of Health, Labour and Welfare. Health Service Bureau. (2020) National Health and Nutrition Survey Japan, 1946-2017 [Internet]. Available from: https://www.mhlw.go.jp/bunya/kenkou/kenkou_eiyou_chousa.html.
[27] National Institute of Health and Nutrition [Internet]. Available from: www.nibiohn.go.jp/eiken/kenkounippon21/eiyouchousa/keinen_henka_time.html.
[28] The Ministry of Health, Labour and Welfare, Japan. (2020) Dietary Reference Intakes for Japanese, 2020 [Internet]. Available from: https://www.mhlw.go.jp/file/06-Seisakujouhou-10900000-Kenkoukyoku/Overview.pdf.
[29] Institute of Medicine of the National Academy of Sciences. Food and Nutrition Board. Dietary Reference Intakes: The essential guide to nutrient requirements. (2021) Washington, D.C. The National Academy Press. [Internet]. Available from: https://www.nap.edu/catalog/11537.html
[30] The Council for Science and Technology, Ministry of Education, Culture, Sports, Science and Technology in Japan. (2020) Standard tables of food composition in Japan -2020- (Eighth Revised Edition), Report of the Subdivision Resources [Internet]. Available from: https://www.mext.go.jp/content/20201225-mxt_kagsei-mext_01110_011.pdf.
[31] U.S. Department of Health & Human Services. National Institutes of Health. Office of Dietary Supplements. Dietary Supplement Fact Sheets [Internet]. Available from: https://ods.od.nih.gov/factsheets/list-all/
[32] Koguchi, T. (2018) Essentials of dietary habits for prevention and suppression of hyperuricemia. Curr Top Pharmacol, 22, 77-133.
[33] Doherty, M. (2009) New insights into epidemiology of gout. Rheumatology. (Oxford), 48 (suppl 2), ii2-ii8.
[34] Lin, K-M., Lu, C-L., Hung, K-C., Wu, P-C., Pan, C-F., Wu, C-J., Syu, R-S., Chen, J-S., Hsiao, P-J., & Lu, K-C. (2019) The paradoxical role of uric acid in osteoporosis. Nutrients, 11, 2111.
[35] Fabbrini, E., Serafini, M., Colic Baric, C., Hazen, S. L., & Klein, S. (2014) Effect of plasma uric acid on antioxidant capacity, oxidative stress, and insulin sensitivity in obese subjects. Diabetes, 63, 976-981.
[36] Lippi, G., Montagnana, M., Franchini, M., Favaloro, E. J., & Targher, G. (2008) The paradoxical relationship between serum uric acid and cardiovascular disease. Clin Chim Acta, 392, 1-7.
[37] Itakura, M. (2009) Metabolic pathway and regulation of uric acid production. Hyperuricemia and Gout, 17, 106-111.
[38] Taniguchi, A., & Kamatani, N. (2008) Control of renal uric acid excretion and gout. Curr Opin Rheumatol, 20, 192-197.
[39] Ruggiero, C., Cherubini, A., Ble, A., Bos, A. J., Maggio, M., Dixit, V. D., Lauretani, F., Bandinelli, S., Senin, U., & Ferrucci, L. (2006) Uric acid and inflammatory markers. Eur Heart J, 27, 1174-1181.
[40] Zhang, L., Shi, X., Yu, J., Zhang, P., Ma, P., & Sun, Y. (2020) Dietary vitamin E intake was inversely associated with hyperuricemia in US adults: NHANES 2009-2014. Ann Nutr Metab, 76, 354-360.
[41] Zykova, S. N., Storhaug, H. M., Toft, I., Chadban, S. J., Jenssen, T. G., & White, S. L. (2015) Cross-sectional analysis of nutrition and serum uric acid in two Caucasian cohorts: the AusDiab Study and the Tromsø study. Nutr J, 14, 49.
[42] Sun, S. Z., Flickinger, B. D., Williamson-Hughes, P. S., & Empie, M. W. (2010) Lack of association between dietary fructose and hyperuricemia risk in adults. Nutr Metab (Lond), 7, 16.
[43] Beydoun, M. A., Fanelli-Kuczmarski, M. T., Canas, J-A., Beydoun, H. A., Evans, M. K., & Zonderman, A. B. (2018) Dietary factors are associated with serum uric acid trajectory differentially by race among urban adults. Br J Nutr, 120, 935-945.
[44] Smith, G. D., & Ebrahim, S. (2002) Data dredging, or confounding. BMJ, 325, 1437-1438.
[45] Clebak, K. T., Morrison, A., & Croad, J. R. (2020) Gout: Rapid evidence review. Am Fam Physician, 102, 533-538.
[46] Cheng, Y., Zhang, H., Zhu, Y., Xue, Z., Yan, M., Wang, H., Sun, S., & Zhang, X. (2022) Effects of fructose from apple and honey on serum uric acid in young Chinese: Randomized crossover trials. Asia Pac J Clin Nutr, 31, 87-96.
[47] Cai, W., Li, J., Shi, J., Yang, B., Tang, J., Truby, H., & Li, D. (2018) Acute metabolic and endocrine response induced by glucose and fructose in healthy young subjects: A double-blinded, randomized, crossover trial. Clin Nutr, 37, 459-470.
[48] Emmerson, B. T. (1974) Effect of oral fructose on urate production. Ann Rheum Dis, 33. 276-280.
[49] Wang, D. D., Sievenpiper, J. L., de Souza, R. J., Chiavaroli, L., Ha, V., Cozma, A. I., Mirrahimi, A., Yu, M. E., Carleton, A. J., Buono, M. D., Jenkins, A. L., Leiter, L. A., Wolever, T. M. S., Beyene, J., Kendall, C. W. C., & Jenkins, D. J. A. (2012) The effects of fructose intake on serum uric acid vary among controlled dietary trials. J Nutr, 142, 916-923.
[50] Choi, J. W. J., Ford, E. S., Gao, X., & Choi, H. K. (2008) Sugar-sweetened soft drinks, diet soft drinks, and serum uric acid level: The third national health and nutrition examination survey. Arthritis. Rheum, 59, 109-116.
[51] Zhang, Z., Harman, J. L., Coresh, J., Köttgen, A., McAdams-DeMarco, M. A., Correa, A., Young, B. A., Katz, R., & Rebholz, C. M. (2018) The dietary fructose: vitamin C intake ratio is associated with hyperuricemia in African-American adults. J Nutr, 148, 419-426.
[52] Li, R., Yu, K., & Li, C. (2018) Dietary factors and risk of gout and hyperuricemia: a meta-analysis and systematic review. Asia Pac J Clin Nutr, 27, 1344-1356.
[53] Zhang, C., Li, L., Zhang, Y., & Zeng, C. (2020) Recent advances in fructose intake and risk of hyperuricemia. Biomed Pharmacother, 131, 110795.
[54] Nielsen, S. M., Zobbe, K., Kristensen, L. E., & Christensen, R. (2018) Nutritional recommendations for gout: An update from clinical epidemiology. Autoimmun Res, 17, 1090-1096.
[55] Choi, H. K., & Curhan, G. (2008) Soft drinks, fructose consumption, and the risk of gout in men; Prospective cohort study. BMJ, 336, 309-312.
[56] Choi, H. K., Willett, W., & Curhan, G. (2010) Fructose-rich beverages and the risk of gout in women. JAMA, 304, 2270-2278.
[57] Jamnik, J., Rehman, S., Mejia, S. B., de Souza, R. J., Khan, T. A., Leiter, L. A., Wolever, T. M. S., Kendall, C. W. C. Jenkins, D. J. A., & Sievernpiper, J. L. (2016) Fructose intake and risk of gout and hyperuricemia: a systematic review and meta-analysis of prospective cohort studies. BMJ Open, 6, e013191.
[58] Le, M. T., Frye, R. F., Rivard, C. J., Cheng, J., McFann, K. K., Segal, M. S., Johnson, R. J., & Johnson, J. A. (2012) Effects of high-fructose corn syrup and sucrose on the pharmacokinetics of fructose and acute metabolic and hemodynamic responses in healthy subjects. Metabolism, 61, 641-651.
[59] Chuang, S. Y., Lee, S. C., Hsieh, Y. T., & Pan, W. H. (2011) Trends in hyperuricemia and gout prevalence: Nutrition and Health Survey in Taiwan from 1993-1996 to 2005-2008. Asia Pac J Clin Nutr, 20, 301-308.
[60] Merriman, T. R., Dalbeth, N., & Johnson, R. J. (2014) Sugar-sweetened beverages, urate, gout and genetic interaction. Pac Health Dialog, 20, 31-38.
[61] Kontogianni, M. D., Chrysohoou, C., Panagiotakos, D. B., Tsetsekou, E., Zeimbekis, A., Pitsavos, C., & Stefanadis, C. (2012) Adherence to the Mediterranean diet and serum uric acid: the ATTICA study. Scand J Rheumatol, 41, 442-449.
[62] Zgaga, L., Theodoratou, E., Kyle, J., Farrington, S. M., Agakov, F., Tenesa, A., Walker, M., McNeill, G., Wright, A. F., Rudan, I., Dunlop, M. G., & Campbell, H. (2012) The association of dietary intake of purine-rich vegetables, sugar-sweetened beverages and dairy with plasma urate, in a cross-sectional study. PLoS One, 7, e38123.
[63] Nguyen, S., Choi, H. K., Lustig, R. H., & Hsu, C. Y. (2009) Sugar-sweetened beverages, serum uric acid, and blood pressure in adolescents. J Pediatr, 154, 807-813.
[64] Siqueira, J., Pereira, T. S. S., Veiasquez-Melendez, G., Barreto, S. M., Benseñor, I. M., Mill, J. G., & Molina, M. C. B. (2021) Sugar-sweetened soft drinks consumption and risk of hyperuricemia: Results of the ELSA-Brasil study. Nutr Metab Cardiovasc Dis, 31, 2004-2013.
[65] Ebrahimpour-Koujan, S., Saneei, P., Larijani, B., & Esmaillzadeh, A. (2021) Consumption of sugar-sweetened beverages and serum uric acid concentrations: a systematic review and meta-analysis. J Hum Nutr Diet, 34, 305-313.
[66] Stanhope, K. L. (2016) Sugar consumption, metabolic disease and obesity: The state of the controversy. Crit Rev Clin Lab Sci, 53, 52-67.
[67] Ebrahimpour-Koujan, S., Saneei, P., Larijani, B., & Esmaillzadeh, A. (2020) Consumption of sugar sweetened beverages and dietary fructose in relation to risk of gout and hyperuricemia: a systematic review and meta-analysis. Crit Rev Food Sci Nutr, 60, 1-10.
[68] Caliceti, C., Calabria, D., Roda, A., & Cicero, A. (2017) Fructose intake, serum uric acid, and cardiometabolic disorders: A critical review. Nutrients, 9, 395.
[69] FitzGerald, J. D., Dalbeth, N., Mikuls, T., Brignardello-Petersen, R., Guyatt, G., Abeles, A. M., Gelber, A. C., Harrold, L. R., Khanna, D., King, C., Levy, G., Libbey, C., Mount, D., Pillinger, M. H., Rosenthal, A., Singh, J. A., Sims, J. E., Smith, B. J., Wenger, N. S., Bae, S. S., Danve, A., Khanna, P. P., Kim, S. C., Lenert, A., Poon, S., Qasim, A., Sehra, S. T., Sharma, T. S. K., Toprover, M., Turgunbaev, M., Zeng, L., Zhang, M. A., Turner, A. S., & Neogi, T.(2020) 2020 American College of Rheumatology guideline for the management of gout. Arthritis Care Research, 72, 744-760.
[70] World Health Organization (2015) Guideline: Sugars intake for adults and children. pp. 1-49. WHO Press. Geneva, Switzerland.
[71] U.S. Department of Agriculture. (2021) Dietary Guidelines for Americans 2015-2020, 8th ed. [Internet]. Available from: https://health.gov/sites/default/files/2019-09/2015-2020_Dietary_Guidelines.pdf
[72] Kobayashi, T., Inokuchi, T., Yamamoto, A., Takahashi, S., Ka, T., Tsutsumi, Z., Saito, H., Moriwaki, Y., & Yamamoto, T. (2007) Effects of sucrose on plasma concentrations and urinary excretion of purine bases. Metabolism, 56, 439-443.
[73] Tappy, L., Morio, B., Azzout-Mamiche, D., Champ, M., Gerber, M., Houdart, S., Mas, E., Rizkalia, S., Slama, G., Mariotti, F., & Margaritis, I. (2018) French recommendations for sugar intake in adults: a novel approach chosen by ANSES. Nutrients, 10, 989.
[74] Schwingshackl, L., Neuenschwander, M., Hoffmann, G., Buyken, A., & Schlesinger, S. (2020) dietary sugars and cardiometabolic risk factors: a network meta-analysis on isocaloric substitution interventions. Am J Clin Nutr, 111, 187-196.
[75] Sun, S. Z., & Empie, M. W. (2012) Fructose metabolism in humans-what isotopic tracer studies tell us. Nutr. Metab (Lond), 9, 89.
[76] Dornas, W. C., de Lima, W. G., Pedrosa, M. L., & Silva, M. E. (2015) Health implications of high-fructose intake and current research. Adv Nutr, 6, 729-737.
[77] Ughi, N., Prevete, I., Ramonda, R., Cavagna, L., Filippou, G., Manara, M., Bortoluzzi, A., Parisi, S., Ariani, A., & Scirè, C. A. (2019) The Italian Society of Rheumatology clinical practice guidelines for the diagnosis and management of gout. Reumatismo, 71 (S1), 50-79.
[78] So, M. W., Lim, D-H., Kim, S-H., & Lee, S. (2020) Dietary and nutritional factors associated with hyperuricemia: The seventh Korean National Health and Nutrition Examination Survey. Asia Pac J Clin Nutr, 29, 609-617.
[79] Shatat, I. F., Abdallah, R. T., Sas, D. J., & Hailpern, S. M. (2012) Serum uric acid in US adolescents: distribution and relationship to demographic characteristics and cardiovascular risk factors. Pediatric Research, 72, 95-100.
[80] Zhu, Q., Yu, L., Li, Y., Man, Q., Jia, S., Zhou, Y., Zuo, H., & Zhang, J. (2022) Association between dietary fiber intake and hyperuricemia among Chinese adults: Analysis of the China Adult Chronic Disease and Nutrition Surveillance (2015). Nutrients, 14, 1433.
[81] Yu, K-H., See, L-C., Huang, Y-C., Yang, C-H., & Sun, J-H. (2008) Dietary factors associated with hyperuricemia in adults. Semin Arthritis Rheum, 37, 243-250.
[82] Sun, Y., Sun, J., Zhang, P., Zhong, F., Cai, J., & Ma, A. (2019) Association of dietary fiber intake with hyperuricemia in U.S. adults. Food Funct, 10, 4932-4940.
[83] Lyu, L. C., Hsu, C. Y., Yeh, C. Y., Lee, M. S., Huang, S. H., & Chen, C. L. (2003) A case-control study of the association of diet and obesity with gout in Taiwan. Am J Clin Nutr, 78, 690-701.
[84] Yamaguchi, Y., Ando, C., Tsukamoto, S., Nagao, J., Ueda, T., Yamaguchi, H., & Akaoka, I. (2007) The effect on the serum uric acid level of long-term intake of chitosan-supplemented food and its safety in adults. J Jpn Soc Clin Nutr, 29, 104-113 (in Japanese).
[85] Carabin, I. G., Lyon, M. R., Wood, S., Pelletier, X., Donazzolo, Y., & Burdock, G. A. (2009) Supplementation of the diet with the functional fiber PolyGlycoplex is well tolerated by healthy subjects in a clinical trial. Nutr J, 8, 9.
[86] Koguchi. T., &Tadokoro, T. (2019) Beneficial effect of dietary fiber on hyperuricemia in rats and humans: A review. Int. J. Vitam. Nutr. Res, 89, 89-108.
[87] Koguchi, T., Nakajima, H., Takano, S., Ota, T., Wada, M., Innami, S., & Tadokoro, T. (2016) Suppressive effect of agarose and cellulose on hyperuricemia induced by dietary RNA in rats. Curr Top Pharmacol, 20, 57-66.
[88] Koguchi, T., Nakajima, H., Takano, S., Ota, T., Wada, M., Innami, S., & Tadokoro, T. (2018) Suppressive effect of carboxymethyl-chitin and chitin on hyperuricemia induced by dietary RNA in rats. Chitin and Chitosan Research, 24, 11-22 (in Japanese).
[89] Lin, Z., Zhang, B., Liu, X., Jin, R., & Zhu, W. (2014) Effects of chicory inulin on serum metabolites of uric acid, lipids, glucose, and abdominal fat deposition in quails induced by purine-rich diets. J Med Food, 17, 1214-1221.
[90] Guo, Y., Yu, Y., Li, H., Ding, X., Li, X., Jing, X., Chen, J., Liu, G., Lin, Y., Jiang, C., Liu, Z., He, Y., Li, C., & Tian, Z. (2020) Inulin supplementation ameliorates hyperuricemia and modulates gut microbiota in Uox-knockout mice. Eur J Nutr [Internet]. Available from: https://doi.org/10.1007/s00394-020-02414-x.
[91] Zhang, Y., Shuai, T. G., Wu, C. M., Shen, J. J., & Zhong, G. (2016) Effect of konjac glucomannan on hyperuricemic rats. Research & Reviews: Journal of Food and Dairy Technology, 4, 18-25.
[92] Zhang, Y., Deng, L., Wu, C. M., Zheng, L., & Zhong, G. (2018) Konjac glucomannan improves hyperuricemia through regulating xanthine oxidase, adenosine deaminase and urate transporters in rats. Journal of Functional Foods, 48, 566-575.
[93] Hosomi, A., Nakanishi, T., Fujita, T., Tamai, I., & Hosomi, A (2012) Extra-renal elimination of uric acid via intestinal efflux transporter BCRP/ABCG2. PLoS ONE, 7, e30456.
[94] Nieuwdorp, M., Gilijamse, P. W., Pai, N., & Kaplan, L. M. (2014) Role of the microbiome in energy regulation and metabolism. Gastroenterology, 146, 1525-1533.
[95] Hamer, H. M., Jonkers, D. M., Bast, A., Vanhoutvin, S. A., Fischer, M. A., Kodde, A., Troost, F., Venema, K., & Brummer, R-J. M. (2009) Butyrate modulates oxidative stress in the colonic mucosa of healthy humans. Clin Nutr, 28, 88-93.
[96] Lattimer, J. M., & Haub, M. D. (2010) Effects of dietary fiber and its components on metabolic health. Nutrients, 2, 1266-1289.
[97] Schariau, D., Borowicki, A, Habermann, N., Hofmann, T., Klenow, S., Miene, C., Munjal, U., Stein, K., & Glei, M. (2009) Mechanisms of primary cancer prevention by butyrate and other products formed during gut flora-mediated fermentation of dietary fiber. Mutat Res, 582, 39-53.
[98] Bander, Z. A., Nitert, M. D., Mousa, A., & Naderpoor, N. (2020) The gut microbiota and inflammation: An overview. Int J Environ Res Public Health, 17, 7618.
[99] Ando, A., Bamba, T., & Sasaki, M (1999) Physiological and anti-inflammatory roles of dietary fiber and butyrate in intestinal functions. JPEN J Parenter Enteral Nutr, 23, S70-S73.
[100] Hijova E., Szabadosova, V., Štofilová, J., & Hrčková, G. (2013) Chemopreventive and metabolic effects of inulin on colon cancer development. J Vet Sci, 14, 387-393.
[101] Institute of Medicine. Food and Nutrition Board. Dietary Reference Intakes: Recommended Dietary Allowances and Adequate Intakes, Total Water and Macronutrients. (2011) Washington, D. C. The National Academy Press. [Internet]. Available from: https://www.ncbi.nlm.nih.gov/books/NBK56068/table/summarytables.t4/?report=objectonly
[102] Teng, G. G., Pan, A., Yuan, J. M., & Koh, W. P. (2015) Food sources of protein and risk of incident gout in the Singapore Chinese Health Study. Arthritis Rheumatol, 67, 1933-1942.
[103] Van Elswyk, M. E., Weatherford, C. A., & McNeill, S. H. (2018) A systematic review of renal health in healthy individuals associated with protein intake above the US Recommended Allowance in randomized controlled trials and observational studies. Adv Nutr, 9, 404-418.
[104] Devries, M. C., Sithamparapillai, A., Brimble, K. S., Banfield, L., Morton, R. W., & Phillips, S. M. (2018) Changes in kidney function do not differ between healthy adults consuming higher- compared with lower- or normal-protein diets: A systematic review and meta-analysis. J Nutr, 148, 1760-1775.
[105] The World Health Organization, Food and Agriculture Organization, and United Nations University. (2007) Protein and amino acid requirements in human nutrition. Tech Rep Ser, 935.
[106] Dalbeth, N., Wong, S., Gamble, G. D., Horne, A., Mason, B., Pool, B., Fairbanks, L., McQueen, F. M., Cornish, J., Reid, I. R., & Palmano, K. (2010) Acute effect of milk on serum urate concentrations: a randomized controlled crossover trial. Ann Rheum Dis, 69. 1677-1682.
[107] Garrel, D. R., Verdy, M., PetitClerc, C. Martin, C., Brulé, D., & Hamet, P. (1991) Milk-and soy-protein ingestion; Acute effect on serum uric acid concentration. Am J Clin Nutr, 53, 665-669.
[108] Jenkins, D. J., Kendall, C. W., Vidgen, E., Augustin, L. S., van Erk, M., Geelen, A., Parker, T., Faulkner, D., Vuksan, V., Josse, R. G., Leiter, L. A., & Connelly, P. W. (2001) High-protein diets in hyperlipidemia: effect of wheat gluten on serum lipids, uric acid, and renal function. Am J Clin Nutr, 74, 57-63.
[109] Hosojima, M., Kaseda, R., Kondo, H., Fujii, M., Kubota, M., Watanabe, R., Tanabe, N., Kadowaki, M., Suzuki, Y., & Saito, A. (2016) Beneficial effects of rice endosperm protein intake in Japanese men with risk factors for metabolic syndrome: a randomized, crossover clinical trial. BMC Nutr, 2, 25.
[110] Terkeltaub, R. (2010) Update on gout.; new therapeutic strategies and options. Nat Rev Rheumatol, 6, 30-38.
[111] Terkeltaub, R., & Edwards, N. L. (2010) Uric acid metabolism and pathogenesis of hyperuricemia. Gout; Diagnosis and management of gouty arthritis and hyperuricemia. p. 28-33. Professional Communications, Inc. NY.
[112] Saito, H., Toyoda, Y., Takada T., Hirata, H., Ota-kontani, A., Miyata, H., Kobayashi, N., Tsuchiya, Y., & Suzuki, H. (2020) n-3 polyunsaturated fatty acids inhibit the function of human URAT 1, a renal urate re-absorber. Nutrients, 12, 1601.
[113] Zhang, M., Zhang, Y., Terkeltaub, R., Chen, C., & Neogi, T. (2019) Effect of dietary and supplemental omega-3 polyunsaturated fatty acids on risk of recurrent gout flares. Arthritis Rheumatol, 71, 1580-1586.
[114] Tate, G. A., Mandell, B. F., Karmali, R. A., Laposata, M., Baker, D. G., Schumacher, H. R. Jr., & Zurier, R. B. (1988) Suppression of monosodium urate crystal-induced acute inflammation by diets enriched with gamma-linolenic acid and eicosapentaenoic acid. Arthritis Rheum, 31, 1543-1551.
[115] Mozaffarian, D., & Wu, J. H. Y. (2011) Omega-3 fatty acids and cardiovascular disease. J Am Coll Cardiol, 58, 2047-2067.
[116] Williams, P. T. (2008) Effects of diet, physical activity and performance, and body weight on incident gout in ostensibly healthy, vigorously active men. Am J Clin Nutr, 87, 1480-1487.
[117] Loenen, H. M. J. A., Eshuis, H., Löwik, M. R. H., Schouten, E. G., Hulshof, K. F. A. M., Odink, J., & Kok, F. J. (1990) Serum uric acid correlates in elderly men and women with special reference to body composition and dietary intake (Dutch Nutrition Surveillance System). J Clin Epidemiol, 43, 1297-1303.
[118] Villegas, R., Xiang, Y. -B., Elasy, T., Xu, W. H., Cai, H., Cai, Q., Linton, M. F., Fazio, S., Zheng, W., & Shu, X. -O. (2012) Purine-rich foods, protein intake, and the prevalence of hyperuricemia: the Shanghai Men’s Health Study. Nutr Metab Cardiovasc Dis, 22, 409-416.
[119] Shadick, N. A., Kim, R., Weiss, S., Liang, M. H., Sparrow, D., & Hu, H. (2000) Effect of low level lead exposure on hyperuricemia and gout among middle aged and elderly men: the normative aging study. J Rheumatol, 27, 1708-1712.
[120] Choi, H. K., & Curhan, G. (2004) Beer, liquor, and wine consumption and serum uric acid level; The Third National Health and Nutrition Examination Survey. Arthritis Rheum, 51, 1023-1029.
[121] Campion, E. W., Glynn, R. J., & DeLabry, L. O. (1987) Asymptomatic hyperuricemia: Risks and consequences in the Normative Aging Study. Am J Med, 82, 421-426.
[122] Liu, H., Zhang, X. M., Wang, Y. L., & Liu, B. C. (2014) Prevalence of hyperuricemia among Chinese adults: a national cross-sectional survey using multistage, stratified sampling. J Nephrol, 27, 653-658.
[123] Sigie, T., Imatou, T., Miyazaki, M., & Une, H. (2005) The effect of alcoholic beverage type on hyperuricemia in Japanese male office workers. J Epidemiol, 15, 41-47.
[124] Xiong, Z., Zhu, C., Qian, X., Zhu, J., Wi, Z., & Chen, L. (2013) Serum uric acid is associated with dietary and lifestyle factors in elderly women in suburban Guangzhou in Guangdong province of south China. J Nutr Hralth Aging, 17, 30-34.
[125] Torralba, K. D., De Jesus, E., & Rachabattula, S. (2012) The interplay between diet, urate transporters and the risk for gout and hyperuricemia: current and future directions. Int J Rheum Dis, 15, 499-506.
[126] Choi, H. K., Atkinson, K., Karlson, E. W., Willett, W., & Curhan, G. (2004) Alcohol intake and risk of incident gout in men: a prospective study. Lancet, 363, 1277-1281.
[127] Soriano, L. C., Rothenbacher, D., Choi, H. K., & Rodriguez, G. (2011) Contemporary epidemiology of gout in the UK general population. Arthritis Res Ther, 13, R39.
[128] Wang M, Jiang X, Wu W., & Zhang, D. (2013) A meta-analysis of alcohol consumption and the risk of gout. Clin Rheumatol, 32, 1641-1648.
[129] McCormick, N., Rai, S. K., Lu, N., Yokose, C., Curhan, G. C., & Choi, H. K. (2020) Estimation of primary prevention of gout in men through modification of obesity and other key lifestyle factors. JAMA Netw Open, 3, e2027421.
[130] Yamamoto, T., Moriwaki, Y., & Takahashi, S. (2005) Effect of ethanol on metabolism of purine bases (hypoxanthine, xanthine, and uric acid). Clin Chim Acta, 356, 35-57.
[131] Roman, Y. M. (2019) Perspectives on the epidemiology of gout and hyperuricemia. Hawaii J Med Public Health, 78, 71-76.
[132] Eastmond, C. J., Garton, M., Robins, S., & Riddoch, S. (1995) The effects of alcoholic beverages on urate metabolism in gout sufferers. Br J Rheumatol, 34, 756-759.
[133] Choi, H. K., Mount, D. B., Reginato, A. M., American College of Physicians; American Physiological Society (2005) Pathogenesis of gout. Ann. Intern. Med, 143, 499-516.
[134] Zhang, Y., Woods, R., Chaisson, C. E., Neogi, T., Niu, J., McAlndon, T. E., & Hunter, D. (2006) Alcohol consumption as a trigger of recurrent gout attacks. Am J Med, 119, 800, e13-18.
[135] Zhang, Y., Chen, C., Choi, H., Chaisson, C., Hunter, D., Niu, J., & Neogi, T. (2012) Purine-rich foods intake and recurrent gout attacks. Ann Rheum Dis, 71, 1448-1453.
[136] Neogi, T., Chen, C., Niu, J., Chaisson, C., Hunter, D., & Zhang, Y. (2014) Alcohol quantity and type on risk of recurrent gout attacks: an internet-based case-crossover study. Am J Med, 127, 311-318.
[137] Terkeltaub, R., & Edwards, N. L. (2013) Gout: Diagnosis and management of gouty arthritis and hyperuricemia. 3rd edition, p. 1-336. Professional Communications, Inc. NY.
[138] Tani, Y., Asakura, K., Sasaki, S., Hirota, N., Notsu, A., Todoriki, H., Miura, A., Fukui M., & Date, C. (2015) The influence of season and air temperature on water intake by food groups in a sample of free-living Japanese adults. Eur J Clin Nutr, 69, 907-913.
[139] Neogi, T., Chen, C., Chiasson, C., Hunter, D. J., & Zhang, Y. (2009) Drinking water can reduce the risk of recurrent gout attacks. Arthritis Rheum, 60 (suppl), S762.
[140] Jakše, B., Jakše, B., Pajek, M., & Pajek, J. (2019) Uric acid and plant-based nutrition. Nutrients, 11, 1736.
Cite This Article
  • APA Style

    Takashi Koguchi. (2022). Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2019: 2022 Update. American Journal of Health Research, 10(3), 83-106. https://doi.org/10.11648/j.ajhr.20221003.15

    Copy | Download

    ACS Style

    Takashi Koguchi. Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2019: 2022 Update. Am. J. Health Res. 2022, 10(3), 83-106. doi: 10.11648/j.ajhr.20221003.15

    Copy | Download

    AMA Style

    Takashi Koguchi. Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2019: 2022 Update. Am J Health Res. 2022;10(3):83-106. doi: 10.11648/j.ajhr.20221003.15

    Copy | Download

  • @article{10.11648/j.ajhr.20221003.15,
      author = {Takashi Koguchi},
      title = {Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2019: 2022 Update},
      journal = {American Journal of Health Research},
      volume = {10},
      number = {3},
      pages = {83-106},
      doi = {10.11648/j.ajhr.20221003.15},
      url = {https://doi.org/10.11648/j.ajhr.20221003.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajhr.20221003.15},
      abstract = {The prevalence of gout in Japan has increased markedly since the 1960s because of the westernization of the Japanese diet from 1955. A previous report showed modification of dietary habits for the prevention of gout in Japanese people through the trends in macronutrient intakes of Japanese people in 1946-2016. The aim of this article is to suggest what macronutrient 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 macronutrients. Macronutrient intake of Japanese people in 2019 were compared with those in 2016. 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 2019 was higher compared to that in 2016 (2016: 1.105 million; 2019: 1.254 million). The mean ratio of energy intake from protein in total energy intake (Protein/Energy), the mean ratio of energy intake from fat in total energy intake (Fat/Energy), the mean ratio of energy intake from saturated fatty acids in total energy intake (Saturated fatty acids/Energy) and the daily intake of energy, dietary fiber, total protein, animal protein, vegetable protein, total fat, animal fat, vegetable fat, saturated fatty acids, polyunsaturated fatty acids (n-3 polyunsaturated fatty acids and n-6 polyunsaturated fatty acids), and cholesterol of Japanese people in 2019 were higher compared to those in 2016, respectively. Whereas the mean ratio of energy intake from carbohydrate in total energy intake (Carbohydrate/Energy) and the daily intake of carbohydrate were lower compared to those in 2016, respectively. Fat/Energy and Saturated fatty acids/Energy were positively correlated with the number of gout patients, respectively. Whereas Protein/Energy and the daily intake of energy, total carbohydrate, total protein, animal protein, vegetable protein, and vegetable fat 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 2019 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 (particularly animal fat), saturated fatty acids, and cholesterol; increase intake of carbohydrate (particularly dietary fiber).},
     year = {2022}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Modification of Macronutrient Intake for Prevention of Gout in Japanese People in 2019: 2022 Update
    AU  - Takashi Koguchi
    Y1  - 2022/05/31
    PY  - 2022
    N1  - https://doi.org/10.11648/j.ajhr.20221003.15
    DO  - 10.11648/j.ajhr.20221003.15
    T2  - American Journal of Health Research
    JF  - American Journal of Health Research
    JO  - American Journal of Health Research
    SP  - 83
    EP  - 106
    PB  - Science Publishing Group
    SN  - 2330-8796
    UR  - https://doi.org/10.11648/j.ajhr.20221003.15
    AB  - The prevalence of gout in Japan has increased markedly since the 1960s because of the westernization of the Japanese diet from 1955. A previous report showed modification of dietary habits for the prevention of gout in Japanese people through the trends in macronutrient intakes of Japanese people in 1946-2016. The aim of this article is to suggest what macronutrient 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 macronutrients. Macronutrient intake of Japanese people in 2019 were compared with those in 2016. 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 2019 was higher compared to that in 2016 (2016: 1.105 million; 2019: 1.254 million). The mean ratio of energy intake from protein in total energy intake (Protein/Energy), the mean ratio of energy intake from fat in total energy intake (Fat/Energy), the mean ratio of energy intake from saturated fatty acids in total energy intake (Saturated fatty acids/Energy) and the daily intake of energy, dietary fiber, total protein, animal protein, vegetable protein, total fat, animal fat, vegetable fat, saturated fatty acids, polyunsaturated fatty acids (n-3 polyunsaturated fatty acids and n-6 polyunsaturated fatty acids), and cholesterol of Japanese people in 2019 were higher compared to those in 2016, respectively. Whereas the mean ratio of energy intake from carbohydrate in total energy intake (Carbohydrate/Energy) and the daily intake of carbohydrate were lower compared to those in 2016, respectively. Fat/Energy and Saturated fatty acids/Energy were positively correlated with the number of gout patients, respectively. Whereas Protein/Energy and the daily intake of energy, total carbohydrate, total protein, animal protein, vegetable protein, and vegetable fat 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 2019 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 (particularly animal fat), saturated fatty acids, and cholesterol; increase intake of carbohydrate (particularly dietary fiber).
    VL  - 10
    IS  - 3
    ER  - 

    Copy | Download

Author Information
  • Department of Human Education, Kokugakuin Tochigi Junior College, Tochigi, Japan

  • Sections