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Characterisation of breakfast, lunch, dinner and snacks in the Japanese context: an exploratory cross-sectional analysis
OBJECTIVE: To characterise different meal types by examining the contribution of specific meals to the total intakes and the nutritional quality of each meal. DESIGN: A cross-sectional analysis was conducted based on dietary data collected using 4-d dietary record. Diet quality was assessed by the H...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Cambridge University Press
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9991704/ https://www.ncbi.nlm.nih.gov/pubmed/33168120 http://dx.doi.org/10.1017/S1368980020004310 |
Sumario: | OBJECTIVE: To characterise different meal types by examining the contribution of specific meals to the total intakes and the nutritional quality of each meal. DESIGN: A cross-sectional analysis was conducted based on dietary data collected using 4-d dietary record. Diet quality was assessed by the Healthy Eating Index-2015 and Nutrient-Rich Food Index 9.3. SETTING: Japan. PARTICIPANTS: Adults aged 20–81 years (n 639). RESULTS: Diet quality was, on average, highest for dinner, followed, in order, by lunch, breakfast and snacks. Breakfast, lunch, dinner and snacks, on average, accounted for 21 %, 32 %, 40 % and 11 % of total energy intake, respectively. For many nutrients, the percentage contribution to total intake did not vary within each meal, broadly in line with that for energy: 18–24 % for breakfast, 26–35 % for lunch, 35–49 % for dinner and 4–15 % for snacks. However, intakes of many foods largely depended on one meal type. The foods mainly eaten at dinner were potatoes, pulses, total vegetables, fish, meat and alcoholic beverages (52–70 %), in contrast to noodles (58 %) at lunch and bread (71 %) and dairy products (50 %) at breakfast. The foods mainly eaten at snacks were confectioneries (79 %) and sugar-sweetened beverages (52 %). Conversely, rice and eggs were more evenly distributed across three main meals (19–41 % and 30–38 %, respectively), while fruit and non-energetic beverages were more evenly distributed across all meal types (17–30 % and 19–35 %, respectively). CONCLUSIONS: These findings provide the background information on each meal type in Japanese and may help inform the development of meal-based guidelines and public health messages. |
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