Academic Journal
Consumption of highly processed foods in relation to overall diet quality among Japanese adults: a nationwide study
| العنوان: | Consumption of highly processed foods in relation to overall diet quality among Japanese adults: a nationwide study |
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| المؤلفون: | Nana Shinozaki, Kentaro Murakami, Keiko Asakura, Shizuko Masayasu, Satoshi Sasaki |
| المصدر: | Public Health Nutrition, Vol 26, Pp 1784-1797 (2023) |
| بيانات النشر: | Cambridge University Press, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Public aspects of medicine LCC:Nutritional diseases. Deficiency diseases |
| مصطلحات موضوعية: | Highly processed foods, Ultra-processed foods, Diet quality, Japan, Public aspects of medicine, RA1-1270, Nutritional diseases. Deficiency diseases, RC620-627 |
| الوصف: | Abstract Objective: To (i) examine the consumption of highly processed foods (HPF) in relation to diet quality among Japanese adults and (ii) compare the results when dishes prepared away home are disaggregated into food ingredients before classification by processing levels and the results when they are not. Design: Cross-sectional analysis using 4-day dietary record data. Foods were categorised by level of processing using the framework developed by the University of North Carolina at Chapel Hill. Specifically, dishes prepared away from home were classified at both the food level (classified after disaggregation into ingredients) and dish level (classified without disaggregation). Diet quality was assessed using the Healthy Eating Index-2015 and Nutrient-Rich Food Index 9·3. Setting: Twenty areas in Japan. Participants: Adults aged 20–69 years (n 388). Results: Energy contribution of HPF was higher when dishes prepared away from home were classified at dish level than food level (48·3 % v. 32·9 %, P < 0·0001). Regardless of the classification method, cereals and starchy foods were the top food groups contributing to total energy intake from HPF. After adjusting for potential confounders, participants in higher tertiles of the energy contribution of HPF had lower total scores for Healthy Eating Index-2015 and Nutrient-Rich Food Index 9·3 (P for trend ≤ 0·007 for all), irrespective of the food- or dish-level classification. Conclusions: HPF accounted for at least one-third of energy intake of Japanese adults. Regardless of the classification methods for dishes prepared away from home, higher consumption of HPF was associated with lower diet quality. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 13689800 1368-9800 1475-2727 |
| Relation: | https://www.cambridge.org/core/product/identifier/S1368980023000721/type/journal_article; https://doaj.org/toc/1368-9800; https://doaj.org/toc/1475-2727 |
| DOI: | 10.1017/S1368980023000721 |
| URL الوصول: | https://doaj.org/article/4cd900e2021842bb90dc7a9ca9cc846d |
| رقم الانضمام: | edsdoj.4cd900e2021842bb90dc7a9ca9cc846d |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 13689800 14752727 |
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| DOI: | 10.1017/S1368980023000721 |