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首页> 外文期刊>American Journal of Health Research >Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake
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Modification of Dietary Habits for Prevention of Gout in Japanese People: Gout and Food Intake

机译：修改日本人民预防痛风的饮食习惯：痛风和食物摄入量

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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 shows the relationship between the number of gout patients and food intake in Japanese people and suggests modification of food intake 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 foods. The relationship between the number of gout patients and food intake in Japanese people was examined. Modification of food intake for the prevention of gout is suggested as follows: limiting the intake of meat, organ meats high in purine content (e.g., liver, kidney), confectioneries (sugary foods including desserts and sweets), and sugar-sweetened beverages; limiting alcohol beverage consumption; limiting or decreasing intake of oils and fats, and seasonings and condiments (soy paste, soy sauce, and sauce); encourage intake of fiber-rich foods (e.g., cereals, whole grains, high-fiber bread), eggs, milk and dairy products (especially low-fat dairy products), legumes, seeds and nuts, fruit, vegetables, and coffee. The above dietary habits for the prevention of gout with proper choices of foods may also play a helpful role in the prevention of gout.
机译：在日本，大多数痛风患者都是成年人，自20世纪60年代以来，痛风的普遍性显着增加。这种现象被认为是自1955年以来的日本饮食的西化。监测日本人的营养和食物的摄入是必不可少的。本文的目的是通过评估近期日本人的饮食习惯来提出痛风的预防方法。在本文中，作者展示了日本人痛风患者数量与食物摄入量之间的关系，并建议在日本人民中预防临床研究结果预防痛风的食物摄入量。提交人使用了日本阵风（1986-2016）（1986-2016）的数量和日本国家健康和营养调查数据的数据（1946-2017）的进入食品的数据。研究了日本人痛风患者数量与日本人食品摄入之间的关系。用于预防痛风的食物摄入的改变如下：限制肉类的摄入量，在嘌呤含量（例如，肝，肾脏），糖果（包括甜点和糖果）的糖果（包括甜点和糖果）的含量高的摄入量，以及糖加饮料;限制酒精饮料消费;限制或减少油脂和脂肪的摄入，以及调味料和调味品（大豆酱，酱油和酱油）;鼓励摄入富含纤维的食物（例如，谷物，全谷物，高纤维面包），鸡蛋，牛奶和乳制品（特别是低脂肪乳制品），豆类，种子和坚果，水果，蔬菜和咖啡。以上预防痛风的上述饮食习惯具有适当的食物可能在预防痛风中起着有益的作用。

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