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Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan
Dish-based nutrient profile analyses are essential for setting goals to achieve a balanced diet. In 2014, the Japanese government proposed the “Healthy Meal” criteria, which requires a salt content of 3 g/650 kcal per meal. To examine the current intake status of a nationally representative sample,...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8398318/ https://www.ncbi.nlm.nih.gov/pubmed/34444751 http://dx.doi.org/10.3390/nu13082591 |
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author | Takimoto, Hidemi Okada, Emiko Takebayashi, Jun Tada, Yuki Yoshizaki, Takahiro Yokoyama, Yuri Ishimi, Yoshiko |
author_facet | Takimoto, Hidemi Okada, Emiko Takebayashi, Jun Tada, Yuki Yoshizaki, Takahiro Yokoyama, Yuri Ishimi, Yoshiko |
author_sort | Takimoto, Hidemi |
collection | PubMed |
description | Dish-based nutrient profile analyses are essential for setting goals to achieve a balanced diet. In 2014, the Japanese government proposed the “Healthy Meal” criteria, which requires a salt content of 3 g/650 kcal per meal. To examine the current intake status of a nationally representative sample, we conducted a series of secondary analyses of the 2014–2018 National Health and Nutrition Survey data. Participants (aged 18–74 years) were grouped as “high-salt” consumers if their salt intake was 3 g/650 kcal or higher and “adequate” consumers if they consumed less than 3 g/650 kcal. A total of 13,615 participants were identified as “adequate” consumers and 22,300 as “high-salt” consumers. The median salt intake in the “high-salt” group was 11.3 g/day, while that in the “adequate” group was 7.5 g/day. Almost all dishes consumed by the “adequate” group had significantly high energy and fat content but low salt content, compared with those consumed by the “high-salt” group. For example, the median energy, fat, and salt contents in the main dishes consumed by the “adequate” group were 173 kcal, 10.4 g, and 0.9 g/dish, respectively, while those in the main dishes consumed by the “high-salt” group were 159 kcal, 8.9 g, and 1.1 g/dish, respectively. Examples of balanced dishes that are low in both salt and fat content can be proposed to help improve the Japanese consumers’ dietary behavior. |
format | Online Article Text |
id | pubmed-8398318 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83983182021-08-29 Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan Takimoto, Hidemi Okada, Emiko Takebayashi, Jun Tada, Yuki Yoshizaki, Takahiro Yokoyama, Yuri Ishimi, Yoshiko Nutrients Article Dish-based nutrient profile analyses are essential for setting goals to achieve a balanced diet. In 2014, the Japanese government proposed the “Healthy Meal” criteria, which requires a salt content of 3 g/650 kcal per meal. To examine the current intake status of a nationally representative sample, we conducted a series of secondary analyses of the 2014–2018 National Health and Nutrition Survey data. Participants (aged 18–74 years) were grouped as “high-salt” consumers if their salt intake was 3 g/650 kcal or higher and “adequate” consumers if they consumed less than 3 g/650 kcal. A total of 13,615 participants were identified as “adequate” consumers and 22,300 as “high-salt” consumers. The median salt intake in the “high-salt” group was 11.3 g/day, while that in the “adequate” group was 7.5 g/day. Almost all dishes consumed by the “adequate” group had significantly high energy and fat content but low salt content, compared with those consumed by the “high-salt” group. For example, the median energy, fat, and salt contents in the main dishes consumed by the “adequate” group were 173 kcal, 10.4 g, and 0.9 g/dish, respectively, while those in the main dishes consumed by the “high-salt” group were 159 kcal, 8.9 g, and 1.1 g/dish, respectively. Examples of balanced dishes that are low in both salt and fat content can be proposed to help improve the Japanese consumers’ dietary behavior. MDPI 2021-07-28 /pmc/articles/PMC8398318/ /pubmed/34444751 http://dx.doi.org/10.3390/nu13082591 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Takimoto, Hidemi Okada, Emiko Takebayashi, Jun Tada, Yuki Yoshizaki, Takahiro Yokoyama, Yuri Ishimi, Yoshiko Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan |
title | Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan |
title_full | Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan |
title_fullStr | Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan |
title_full_unstemmed | Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan |
title_short | Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan |
title_sort | nutrient profiles of dishes consumed by the adequate and high-salt groups in the 2014–2018 national health and nutrition survey, japan |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8398318/ https://www.ncbi.nlm.nih.gov/pubmed/34444751 http://dx.doi.org/10.3390/nu13082591 |
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