Optimal food consumption among Japanese adults with adequate nutritional intake according to the Dietary Reference Intakes for Japanese

Imaeda, Nahomi

Optimal food consumption among Japanese adults with adequate nutritional intake according to the Dietary Reference Intakes for Japanese

Sunday, 17 August 2014

Exhibit hall (Dena'ina Center)

Nahomi Imaeda, PhD , Nagoya Women's University, Nagoya, Japan

Kenji Wakai, PhD , Nagoya University Graduate School of Medicine, Nagoya, Japan

Chiho Goto, PhD , Nagoya Bunri University, Inazawa, Japan

Sakurako K Kamano, PhD , University of Tokushima Graduate School, Tokushima, Japan

Hinako Nanri, PhD , Showa University, Tokyo, Japan

Satoyo Hosono, PhD , Aichi Cancer Center Research Institute, Nagoya, Japan

Isao Oze, PhD , Aichi Cancer Center Research Institute, Nagoya, Japan

Miki Watanabe , Aichi Cancer Center Research Institute, Nagoya, Japan

Nana Fukuda, MS , Nagoya University Graduate School of Medicine, Nagoya, Japan

Miwa Yamaguchi, PhD , University of Tokushima Graduate School, Tokushima, Japan

Mariko Nakamoto , University of Tokushima Graduate School, Tokushima, Japan

Noriko T Nakahata , Kagoshima University, Kagoshima, Japan

Hideo Tanaka, PhD , Aichi Cancer Center Research Institute, Nagoya, Japan

J-MICC Study Group , www.jmicc.com, Nagoya, Japan

INTRODUCTION: The overall dietary pattern is the most important focus of healthy eating. However, the nutrient requirements according to the Dietary Reference Intake for Japanese-2010 have been developed as independent values for each nutrient, without considering food-based consumption. Therefore, the objective of this study was to observe the food intake among individuals with adequate vitamin and optimal percent energy from fat (%Fat/E).

METHODS: Dietary intakes were estimated via 3 non-consecutive-day weighed dietary record surveys among 212 middle-aged healthy volunteers living in 8 different prefectures of Japan. Using the Estimated Average Requirement cut-point method, we identified persons with insufficient intake for protein, retinol, thiamine, riboflavin, folate, and ascorbic acid (group L). The other persons with adequate vitamin intake were categorized into 2 groups by %Fat/E: those with optimal %Fat/E (20–30%) were designated as group M and those with excessive %Fat/E (>30%) were designated as group N. The number of subjects in groups L, M, and N was 107, 74, and 31, respectively. Energy-adjusted food consumption for the 3 groups was examined by the analysis of variance method.

RESULTS: The prevalence of insufficient protein intake was 1%, retinol equivalents was 18%, thiamine was 28%, riboflavin was 12%, folate was 5%, and ascorbic acid was 32% among all subjects. Group L consumed fewer milk, vegetables and fruits, but more meat and cereal, than did group M. Both groups L and N consumed meat rather than fish; however, group M consumed a similar amount of fish and meat. Average (SD) food consumption in grams for group M was 422 (77) for cereal, 23 (6) for oils, 71 (41) for soybean products, 79 (35) for fish, 76 (26) for meat, 39 (20) for egg, 148 (104) for dairy products, 141 (63) for green vegetables, 226 (88) for other vegetables, and 177 (122) for fruits and juices.

CONCLUSIONS: The dietary pattern observed in group M provides evidence that supports the Japanese dietary guideline for appropriate amount of food intake.