Development of the Scores for Traditional and Modified Japanese Diets
Increasing attention is being paid to the role of diet quality in the prevention and management of non-communicable diseases. We developed a scoring system for the traditional Japanese diet and its modified version considering the dietary culture in Japan, dietary guidelines for the Japanese, and up...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/14/3146 |
| _version_ | 1797587939583066112 |
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| author | Haruka Miyake Ikuko Kashino Akiko Nanri Tetsuya Mizoue |
| author_facet | Haruka Miyake Ikuko Kashino Akiko Nanri Tetsuya Mizoue |
| author_sort | Haruka Miyake |
| collection | DOAJ |
| description | Increasing attention is being paid to the role of diet quality in the prevention and management of non-communicable diseases. We developed a scoring system for the traditional Japanese diet and its modified version considering the dietary culture in Japan, dietary guidelines for the Japanese, and updated evidence for disease prevention. The traditional Japanese diet comprises white rice, miso soup, soybean products, vegetables, mushrooms, seaweeds, fish and shellfish, high-sodium foods, and green tea. In the modified Japanese diet, unprocessed or minimally refined rice and raw vegetables, milk and dairy products, and fruits were additionally considered, while salty food was reverse-scored. The cutoff for the intake frequency of each food/food group was determined with reference to a health survey of >12,000 workers. Among the participants in the validation study, we confirmed the nutritional gradient with increasing scores in the expected direction. The scores were closely correlated with the respondents’ backgrounds, including occupational factors. This simple scoring system can be used for diet quality assessments and epidemiological research. |
| first_indexed | 2024-03-11T00:45:59Z |
| format | Article |
| id | doaj.art-6f9c7140398f4161a83d77676880df4f |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T00:45:59Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-6f9c7140398f4161a83d77676880df4f2023-11-18T20:47:53ZengMDPI AGNutrients2072-66432023-07-011514314610.3390/nu15143146Development of the Scores for Traditional and Modified Japanese DietsHaruka Miyake0Ikuko Kashino1Akiko Nanri2Tetsuya Mizoue3Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo 162-8955, JapanDepartment of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo 162-8955, JapanDepartment of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo 162-8955, JapanDepartment of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo 162-8955, JapanIncreasing attention is being paid to the role of diet quality in the prevention and management of non-communicable diseases. We developed a scoring system for the traditional Japanese diet and its modified version considering the dietary culture in Japan, dietary guidelines for the Japanese, and updated evidence for disease prevention. The traditional Japanese diet comprises white rice, miso soup, soybean products, vegetables, mushrooms, seaweeds, fish and shellfish, high-sodium foods, and green tea. In the modified Japanese diet, unprocessed or minimally refined rice and raw vegetables, milk and dairy products, and fruits were additionally considered, while salty food was reverse-scored. The cutoff for the intake frequency of each food/food group was determined with reference to a health survey of >12,000 workers. Among the participants in the validation study, we confirmed the nutritional gradient with increasing scores in the expected direction. The scores were closely correlated with the respondents’ backgrounds, including occupational factors. This simple scoring system can be used for diet quality assessments and epidemiological research.https://www.mdpi.com/2072-6643/15/14/3146Japanese dietdiet scorediet qualityJapan |
| spellingShingle | Haruka Miyake Ikuko Kashino Akiko Nanri Tetsuya Mizoue Development of the Scores for Traditional and Modified Japanese Diets Nutrients Japanese diet diet score diet quality Japan |
| title | Development of the Scores for Traditional and Modified Japanese Diets |
| title_full | Development of the Scores for Traditional and Modified Japanese Diets |
| title_fullStr | Development of the Scores for Traditional and Modified Japanese Diets |
| title_full_unstemmed | Development of the Scores for Traditional and Modified Japanese Diets |
| title_short | Development of the Scores for Traditional and Modified Japanese Diets |
| title_sort | development of the scores for traditional and modified japanese diets |
| topic | Japanese diet diet score diet quality Japan |
| url | https://www.mdpi.com/2072-6643/15/14/3146 |
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