Food items contributing to high dietary salt intake among Japanese adults in the 2012 National Health and Nutrition Survey

2018 ◽  
Vol 41 (3) ◽  
pp. 209-212 ◽  
Author(s):  
Hidemi Takimoto ◽  
Aki Saito ◽  
Nay Chi Htun ◽  
Keiichi Abe
Keyword(s):  
National Health ◽  
Salt Intake ◽  
Dietary Salt ◽  
Nutrition Survey ◽  
Dietary Salt Intake ◽  
Food Items ◽  
Health And Nutrition ◽  
Japanese Adults

Consumption of meals prepared away from home is related to the inadequacy of dietary fibre and minerals intake among Japanese adults aged 18-64 years: analysis from the 2015 National Health and Nutrition Survey

2020 ◽  
Author(s):  
Mai Matsumoto ◽  
Aki Saito ◽  
Chika Okada ◽  
Emiko Okada ◽  
Ryoko Tajima ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
National Health ◽  
Nutrient Intake ◽  
Nutritional Intake ◽  
Dietary Reference Intake ◽  
Nutrition Survey ◽  
Cross Sectional Survey ◽  
Health And Nutrition ◽  
Japanese Adults ◽  
Dietary Record

Abstract Background: Consumption of home-prepared meals may lead to better nutritional intake. Few studies have examined the association between the frequency of consuming meals prepared away from home and the adequacy of nutritional intake based on nutritional standards. We therefore aimed to investigate this issue among Japanese adults.Methods: This study was a secondary analysis of the 2015 National Health and Nutrition Survey in Japan, involving 921 men and 1300 women aged 18–64 years, conducted as a cross-sectional survey. The frequency of consuming meals prepared away from home was defined using two questions inquiring about the frequency of eating out and take-away meals. Data on dietary intake were collected using a one-day semi-weighed household dietary record. The inadequacy of each nutrient intake was assessed by comparing estimated average requirement (EAR) level for 14 nutrients and the range of the dietary goal (DG) for seven nutrients according to the 2015 version of the Dietary Reference Intake for Japanese. Participants were stratified into three groups based on the frequency of consumption of home-prepared meals. Group differences in nutrients inadequacy were assessed using the covariate and logistic regression analysis, respectively.Results: The proportion of participants who consumed home-prepared meals almost every day were 34.9% among men and 46.8% among women, and the proportion of those rarely consuming were 14.7% and 6.3%, respectively.A higher frequency of consuming meals prepared away from home was associated with lower intake and adequacy of dietary fiber and minerals (iron, calcium, potassium etc.), and with lower intake of vegetables and lower intake of oils.Conclusions: High frequency of consuming meals prepared away from home was associated with insufficient intake of dietary fiber and multiple mineral intakes among Japanese adults. Dietary fiber and mineral intake may be the potential target of interventions aimed at improving nutrient intake in individuals who predominantly eat food prepared away from home.

Dietary salt intake increases with age in Japanese adults

2021 ◽  
Author(s):  
Tomonori Sugiura ◽  
Hiroyuki Takase ◽  
Nobuyuki Ohte ◽  
Yasuaki Dohi
Keyword(s):  
Salt Intake ◽  
Dietary Salt ◽  
Dietary Salt Intake ◽  
Japanese Adults

scholarly journals Infrequent home-cooked meal consumption is related to the inadequacy of dietary fibre and minerals intake among Japanese adults aged 18-64 years: analysis from the 2015 National Health and Nutrition Survey

2020 ◽  
Author(s):  
Mai Matsumoto ◽  
Aki Saito ◽  
Chika Okada ◽  
Emiko Okada ◽  
Hidemi Takimoto
Keyword(s):  
Dietary Fiber ◽  
National Health ◽  
Nutrient Intake ◽  
Nutritional Intake ◽  
Dietary Reference Intake ◽  
Nutrition Survey ◽  
Health And Nutrition ◽  
Japanese Adults ◽  
Dietary Record ◽  
Meal Consumption

Abstract Background: Consumption of home-cooked meals may lead to better nutritional intake. Few studies have examined the effect of frequency of home-cooked meal consumption on inadequacy of nutritional intake based on nutritional standards. We therefore aimed to examine the association between the frequency of home-cooked meal consumption and nutrient intake inadequacy among Japanese adults.Methods: This study was a secondary analysis of the 2015 National Health and Nutrition survey in Japan, involving 921 men and 1300 women aged 18–64 years, a cross-sectional survey. The frequency of home-cooked meal consumption was determined using two questions enquiring about the frequency of eating out and take-away meals. Data on dietary intake were collected using a one-day semi-weighed household dietary record. The inadequacy of each nutrient intake was assessed by comparing estimated average requirement (EAR) level for 14 nutrients and the range of the dietary goal (DG) for seven nutrients according to the 2015 version of the Dietary Reference Intake for Japanese. Participants were stratified into three groups based on the frequency of consuming home-cooked meals. Group differences in EAR and DG were assessed using the covariate and logistic regression analysis, respectively.Results: Among men and women, the proportion of participants who consumed home-cooked meals almost every day and meals prepared out of home at least once a day were 34.9% and 46.8%, and 14.7% and 6.3%, respectively. A higher frequency of consumption of home-cooked meals was associated with higher intake and adequacy of dietary fiber and minerals (iron, calcium, potassium etc.), and with higher intake of vegetables and lower intake of oils.Conclusions: Low frequency of home-cooked meal consumption was associated with insufficient intake of dietary fiber and multiple mineral intakes among Japanese adults. Dietary fiber and mineral intake may need to the focus of interventions aimed at improving nutrient intake in individuals who predominantly eat food prepared away from home.

scholarly journals Thirteen-Year Trends in Dietary Patterns among Japanese Adults in the National Health and Nutrition Survey 2003–2015: Continuous Westernization of the Japanese Diet

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 994 ◽  
Author(s):  
Kentaro Murakami ◽  
M. Livingstone ◽  
Satoshi Sasaki
Keyword(s):  
National Health ◽  
Dietary Patterns ◽  
Plant Food ◽  
Nutrition Survey ◽  
Animal Food ◽  
Health And Nutrition ◽  
Japanese Adults ◽  
Dietary Record ◽  
Increasing Trends ◽  
Japanese Diet

We examined 13-year trends in dietary patterns, using data from the National Health and Nutrition Survey, Japan 2003–2015. In repeated, independent cross-sectional studies, dietary intake was assessed with a one-day weighed dietary record in 88,527 Japanese adults aged ≥20 years. Using principal component analysis based on the daily consumption of 31 food groups, we identified three dietary patterns, the “plant food and fish”, “bread and dairy”, and “animal food and oil” patterns. In the whole sample, the “plant food and fish” pattern score decreased while the “bread and dairy” and “animal food and oil” pattern scores increased. The decreasing trends in the “plant food and fish” pattern were observed in all subgroups considered. The increasing trends in the “bread and dairy” pattern were similar across sexes and by current smoking status. However, in terms of age, occupation, and weight status, the increasing trends were only evident in particular subgroups (i.e., age 50–64 and ≥65 years; security/transportation/labor occupation and nonworker; and normal weight and overweight participants). For the “animal food and oil” pattern, the increasing trends were observed in all subgroups, except for the youngest age group (20–34 years old). This study suggests continuous Westernization of the Japanese diet.

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