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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,...

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Autores principales: Takimoto, Hidemi, Okada, Emiko, Takebayashi, Jun, Tada, Yuki, Yoshizaki, Takahiro, Yokoyama, Yuri, Ishimi, Yoshiko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
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.
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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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