Food intake patterns and cardiovascular risk factors in Japanese adults: analyses from the 2012 National Health and nutrition survey, Japan

Htun, Nay Chi; Suga, Hitomi; Imai, Shino; Shimizu, Wakana; Takimoto, Hidemi

doi:10.1186/s12937-017-0284-z

Cited by 38 publications

(34 citation statements)

References 47 publications

(41 reference statements)

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“…Adherence to a traditional Japanese dietary pattern has been associated with favorable effects on blood pressure among apparently healthy Japanese adults [96]. This is consistent with data from the 2012 Japan National Health and Nutrition Survey demonstrating that adherence to a traditional Japanese diet compared with a Western diet or a meat-and fat-based dietary pattern was associated with a lower prevalence of hypertension in men [97]. However, in the same study, a traditional Japanese diet was associated with higher DBP in women, as well as higher waist circumference and BMI in men.…”

Section: Traditional Asian Dietssupporting

confidence: 82%

Defining a Healthy Diet: Evidence for the Role of Contemporary Dietary Patterns in Health and Disease

2020

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The definition of what constitutes a healthy diet is continually shifting to reflect the evolving understanding of the roles that different foods, essential nutrients, and other food components play in health and disease. A large and growing body of evidence supports that intake of certain types of nutrients, specific food groups, or overarching dietary patterns positively influences health and promotes the prevention of common non-communicable diseases (NCDs). Greater consumption of health-promoting foods and limited intake of unhealthier options are intrinsic to the eating habits of certain regional diets such as the Mediterranean diet or have been constructed as part of dietary patterns designed to reduce disease risk, such as the Dietary Approaches to Stop Hypertension (DASH) or Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diets. In comparison with a more traditional Western diet, these healthier alternatives are higher in plant-based foods, including fresh fruits and vegetables, whole grains, legumes, seeds, and nuts and lower in animal-based foods, particularly fatty and processed meats. To better understand the current concept of a “healthy diet,” this review describes the features and supporting clinical and epidemiologic data for diets that have been shown to prevent disease and/or positively influence health. In total, evidence from epidemiological studies and clinical trials indicates that these types of dietary patterns reduce risks of NCDs including cardiovascular disease and cancer.

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Section: Traditional Asian Dietssupporting

confidence: 82%

Defining a Healthy Diet: Evidence for the Role of Contemporary Dietary Patterns in Health and Disease

2020

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“…In spite of large differences in dietary habits among countries, studies from a range of countries have consistently identified two major dietary patterns [ 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ], a ‘healthy/prudent’ pattern, characterized by a high intake of fruit, vegetables, whole grains, fish and seafood, legumes, olive oil, nuts, seeds, and low-fat dairy products; and a ‘Western/unhealthy’ pattern, characterized by a high intake of meat (mainly processed), refined grains, sweets, and soft drinks. The “plant food and fish” dietary pattern revealed in the present study had certain characteristics consistent with the former, whereas the “animal food and oil” dietary pattern had certain characteristics in common with the latter.…”

Section: Discussionmentioning

confidence: 99%

“…The two main approaches to derive dietary patterns are the a priori (hypothesis-derived) and a posteriori (data-derived) approaches. The latter is suitable for deriving a representative picture of the diet in a specific population, and has been used in many studies [ 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ]. The most commonly used method for these analyses is principal component analysis (PCA).…”

Section: Introductionmentioning

confidence: 99%

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

2018

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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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“…Additionally, individual habitual dietary intakes naturally vary between weekdays and weekends. However, our previous study using 2012 NHNS data showed that food intake patterns derived from this one-day survey were related to cardiovascular risk factors, such as waist circumference, BMI, SBP, DBP, and blood lipid profiles [32]. Therefore, we speculate that the current dietary survey method can minimize day-to-day variations and reflect habitual intakes at the population level.…”

Section: Discussionmentioning

confidence: 93%

Association between the Portion Sizes of Traditional Japanese Seasonings—Soy Sauce and Miso—and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012–2016 Data

2018

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While previous studies have reported the association between food portion size and health outcomes, the association between food seasonings and blood pressure (BP) has not been clarified. This study aimed to investigate the association between the portion sizes of traditional Japanese seasonings and BP. Data on 25,738 Japanese participants (10,154 men and 15,584 women) aged ≥20 years registered in the 2012–2016 National Health and Nutrition Survey (NHNS) were used for this cross-sectional study. The portion sizes of soy sauce or miso were calculated from the reported weight of soy sauce or miso, and the number of dishes. Regression models were used to estimate BP and prevalence of hypertension, and their 95% confidence intervals according to the portion size of soy sauce or miso. We did not observe an association between the portion sizes of soy sauce or miso and BP. A larger portion size of soy sauce or miso was associated with a higher prevalence of hypertension in the crude model among women, but no significant associations were observed in the multivariate model in both sexes. Our findings suggest that the portion sizes of soy sauce or miso are not associated with BP among Japanese adults.

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Food intake patterns and cardiovascular risk factors in Japanese adults: analyses from the 2012 National Health and nutrition survey, Japan

Cited by 38 publications

References 47 publications

Defining a Healthy Diet: Evidence for the Role of Contemporary Dietary Patterns in Health and Disease

Defining a Healthy Diet: Evidence for the Role of Contemporary Dietary Patterns in Health and Disease

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

Association between the Portion Sizes of Traditional Japanese Seasonings—Soy Sauce and Miso—and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012–2016 Data

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