Summary We estimated the intake of individual flavonoids in a cross sectional study and clarified the major sources contributing to the flavonoid levels in the middle-aged Japanese women by a 24-h weighed dietary record study. The subjects included in the study were 516 free-living women. Each subject completed a 24-h weighed dietary record and received a health check-up. We used the Functional Food Factor database for estimating the intake of 5 major flavonoid intakes, i.e. flavan-3-ols, isoflavones, flavonols, flavanones and flavones. The mean intake of flavan-3-ols, isoflavones, flavonols, flavanones and flavones was 1277, 216, 58, 31 and 15 μmol/d, respectively. The richest source of flavan-3-ols was green tea. The 3 major food sources of isoflavone were the processed soy foods and those of flavonol were the onion, moroheiya (nalta jute) and Japanese radish leaves. Grapefruit and citrus fruit juices were the major sources of flavanones, and tsurumurasaki (malabar spinach), green pepper and grapefruit were the main sources of flavone. Furthermore, analysis of sub-samples from middle-aged Japanese women indicated that there may be an association between flavonoid intake and the levels of oxidized LDL, which might be related to the incidence of cardiovascular diseases.

Breakfast skipping was significantly associated with obesity among elderly. Poor diet quality and physical inactivity may be potential intermediators underlying the association between breakfast skipping and obesity.

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Melatonin secretion was significantly associated with muscle strength in this elderly population. Further longitudinal studies are needed to ascertain the effect of melatonin levels on muscle strength.

Going outside the house was nationally restricted among countries affected with coronavirus disease 2019 (COVID-19). This study aimed to determine the prevalence of breakfast skipping among female college students during the COVID-19 emergency period. The cross-sectional survey was conducted from May 15, 2020, to June 1, 2020, among 164 female junior college students through the online survey using Google Form. Population of breakfast skipping during the emergency (26.7%) was significantly increased compared with that before the emergency (10.9%; P < .001). Interestingly, breakfast skipping during the emergency was a significant independent determinant for ≥1 to 2 kg of weight loss during the emergency (odds ratio = 7.09; 95% confidence interval = 1.88-26.75; P = .004) in participants who did not skip breakfast at the pre-emergency. The prevalence of breakfast skipping during the COVID-19 pandemic was significantly higher than that before the emergency in female college students. Breakfast skipping during the emergency was associated with short-term weight loss.