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Shinozaki N, Murakami K, Kimoto N, Masayasu S, Sasaki S. Highly Processed Food Consumption and its Association With Overall Diet Quality in a Nationwide Sample of 1,318 Japanese Children and Adolescents: A Cross-Sectional Analysis Based on 8-Day Weighed Dietary Records. J Acad Nutr Diet 2024:S2212-2672(24)00267-3. [PMID: 38852670 DOI: 10.1016/j.jand.2024.06.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 05/31/2024] [Accepted: 06/04/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND There is limited evidence regarding the association between consumption of highly processed foods (HPFs) and overall diet quality in children and adolescents from Asian countries. OBJECTIVE This study aimed to examine the association between HPF consumption and overall diet quality in Japanese children and adolescents. DESIGN A cross-sectional analysis was conducted based on 8-day dietary record data collected from volunteers in 32 of 47 prefectures throughout Japan in 2016 to 2020. Foods were categorized into 1 of 4 processing levels using the framework developed by the University of North Carolina at Chapel Hill. Food classification was performed under a low-estimate scenario (classifying mixed dishes consumed outside the home after disaggregation into ingredients) and high-estimate scenario (classifying them into HPFs without food disaggregation). PARTICIPANTS/SETTING A total of 1318 Japanese children and adolescents aged 3 to 17 years participated in the study. MAIN OUTCOME MEASURES Diet quality was assessed using the Healthy Eating Index-2020 and Nutrient-Rich Food Index 9.3. STATISTICAL ANALYSIS Multiple regression models adjusted for sociodemographic and anthropometric characteristics and the survey cycle were used to examine the association between tertiles of the energy contribution of HPFs and diet quality. RESULTS The mean energy contribution of HPFs was 27.3% and 44.3% in the low- and high-estimate scenarios, respectively. The top contributors to total energy intake from HPFs were confectioneries in the low-estimate scenario and cereals and starchy foods in the high-estimate scenario. Irrespective of the scenarios, participants in higher tertiles of energy contribution of HPFs had lower total scores for Healthy Eating Index-2020 and Nutrient-Rich Food Index 9.3 (P for trend < .0001). CONCLUSIONS HPFs accounted for more than one-quarter of the energy intake of Japanese children and adolescents surveyed, and higher consumption of HPFs was associated with lower diet quality. Therefore, reducing HPF consumption may increase overall diet quality among Japanese children and adolescents. Further research is needed to explore the causal nature of this association.
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Affiliation(s)
- Nana Shinozaki
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, Tokyo, Japan
| | - Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, Tokyo, Japan.
| | - Nana Kimoto
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, Tokyo, Japan
| | | | - Satoshi Sasaki
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, Tokyo, Japan
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Matsumoto M, Murakami K, Yuan X, Oono F, Adachi R, Tajima R, Okada E, Nakade M, Sasaki S, Takimoto H. A scoping review of dietary assessment questionnaires potentially suitable for assessing habitual dietary intake in the National Health and Nutrition Survey, Japan. J Nutr Sci 2024; 13:e8. [PMID: 38379590 PMCID: PMC10877143 DOI: 10.1017/jns.2024.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 12/27/2023] [Accepted: 01/12/2024] [Indexed: 02/22/2024] Open
Abstract
This scoping review aimed to identify questionnaire-based dietary assessment methods for use in the National Health and Nutrition Survey (NHNS) in Japan. The search was conducted in three databases (PubMed, Web of Science, and Ichushi) to identify questionnaire such as food frequency questionnaire and dietary history questionnaire validated against dietary recalls or food records for the intakes of both food groups and nutrients among Japanese adults. Study quality was assessed based on previously developed criteria. We extracted the questionnaire characteristics and the design and results of the validation studies. We identified 11 questionnaires, with the number of food items ranging from 40 to 196, from 32 articles of good quality. In the validation studies, participants were aged 30-76 years and 90% of the articles used ≥3 d dietary records as reference. The number of nutrients and food groups with a group-level intake difference within 20% against the reference method ranged from 1 to 30 and 1 to 11, respectively. The range of mean correlation coefficients between questionnaire and reference methods were 0.35-0.57 for nutrients and 0.28-0.52 for food groups. When selecting a survey instrument in the NHNS from the 11 existing questionnaires identified in this study, it is important to select one with high group-level comparison and correlation coefficient values on the intended assessment items after scrutinizing the design and results of the validation study. This review may serve as a reference for future studies that explore dietary assessment tools used for assessing dietary intake in specific representative populations.
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Affiliation(s)
- Mai Matsumoto
- Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, Settsu-shi, Osaka, Japan
| | - Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Xiaoyi Yuan
- Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, Settsu-shi, Osaka, Japan
| | - Fumi Oono
- Department of Social and Preventive Epidemiology, Division of Health Sciences and Nursing, Graduate School of Medicine, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Riho Adachi
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Ryoko Tajima
- Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, Settsu-shi, Osaka, Japan
| | - Emiko Okada
- Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, Settsu-shi, Osaka, Japan
- The Health Care Science Institute, Minato-ku, Tokyo, Japan
| | - Makiko Nakade
- Department of Food Science and Nutrition, University of Hyogo, Himeji, Hyogo, Japan
- Research Institute for Food and Nutritional Sciences, Himeji, Hyogo, Japan
| | - Satoshi Sasaki
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Hidemi Takimoto
- Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, Settsu-shi, Osaka, Japan
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Mai TMT, Tran QC, Nambiar S, der Pols JCV, Gallegos D. Development and Validation of the Vietnamese Children’s Short Dietary Questionnaire to Evaluate Food Groups Intakes and Dietary Practices among 9–11-Year-Olds Children in Urban Vietnam. Nutrients 2022; 14:nu14193996. [PMID: 36235649 PMCID: PMC9570706 DOI: 10.3390/nu14193996] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/21/2022] [Accepted: 09/21/2022] [Indexed: 11/16/2022] Open
Abstract
This study aims to develop and assess the reproducibility and validity of the Vietnamese Children’s Short Dietary Questionnaire (VCSDQ) in evaluating food groups intakes and dietary practices among school-aged children 9–11 years old in urban Vietnam. A 26-item questionnaire covering frequency intakes of five core food groups, five non-core food groups, five dietary practices over a week, and daily intakes of fruits, vegetables, and water was developed. Children (n = 144) from four primary schools in four areas of Ho Chi Minh City, Vietnam completed the VCSDQ twice, as well as three consecutive 24 h recalls over a week. Intra-class correlation, Spearman correlation, weighted kappa, cross-classification, and Bland–Altman plots were used to evaluate the reproducibility and validity. The direct validity of food groups from VCSDQ against the 24 h recalls was examined using Wilcoxon-test for trend. The VCSDQ had good reproducibility in 12 out of 15 group items; the ICC ranged from 0.33 (grains) to 0.84 (eating while watching screens). This VCSDQ had low relative validity, two items (instant noodles, eating while watching screens) had a moderate to good agreement (k = 0.43, k = 0.84). There was good direct validity in three core-food groups (fruits, vegetables, dairy) and three non-core food groups (sweetened beverages, instant noodles, processed meat). In addition, the VCSDQ can also be used to classify daily intakes of fruits and vegetables from low to high.
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Affiliation(s)
- Thi My Thien Mai
- School of Exercise and Nutrition Sciences, Queensland University of Technology (QUT), Victoria Park Rd., Kelvin Grove, QLD 4059, Australia
- Ho Chi Minh City Center for Disease Control, Ho Chi Minh City 700000, Vietnam
- Correspondence:
| | - Quoc Cuong Tran
- Department of Nutrition and Food Safety, Faculty of Public Health, Pham Ngoc Thach Medical University, Ho Chi Minh City 700000, Vietnam
| | - Smita Nambiar
- School of Exercise and Nutrition Sciences, Queensland University of Technology (QUT), Victoria Park Rd., Kelvin Grove, QLD 4059, Australia
| | - Jolieke C. Van der Pols
- School of Exercise and Nutrition Sciences, Queensland University of Technology (QUT), Victoria Park Rd., Kelvin Grove, QLD 4059, Australia
| | - Danielle Gallegos
- School of Exercise and Nutrition Sciences, Queensland University of Technology (QUT), Victoria Park Rd., Kelvin Grove, QLD 4059, Australia
- Woolworths Centre for Childhood Nutrition Research, Queensland University of Technology (QUT), Graham St., South Brisbane, QLD 4101, Australia
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Definitions and Assessment Methods of ‘Home Cooking’ in Studies with Dietary Variables: A Scoping Review. Nutrients 2022; 14:nu14163344. [PMID: 36014848 PMCID: PMC9412361 DOI: 10.3390/nu14163344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/03/2022] [Accepted: 08/12/2022] [Indexed: 11/29/2022] Open
Abstract
Home cooking is a complex idea that involves multiple skills and behaviors and can be interpreted differently. Using six databases (two of which were Japanese), this scoping review examined the definitions and methods used in studies investigating the relationship between home cooking and dietary variables. Of the 40 studies (2 in Japanese) included in this review, 8 provided definitions but did not specify the extent or level that convenience foods can be allowed in food preparation. The methods were classified into two categories, namely, perception-dependent (n = 29) if using a self-reported instrument, or perception-independent (n = 11) if based on investigators’ classification. Subsequently, indicators of home cooking were classified based on survey attributes (e.g., frequency, location). All but five studies used single indicators, primarily the preparation frequency (n = 18). Quality of analysis was also evaluated. Studies that used multiple indicators or perception-independent methods showed high or moderate overall quality. In contrast, studies that used single indicators based on perception-dependent methods tended to have a low overall quality. The consistency of the relationship between home cooking and dietary variables depended on study quality. In conclusion, the definitions of home cooking were inconsistent across studies, and lacked consensus for examining the association between dietary outcomes.
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Wan X, Qiu L, Wang C. A virtual reality-based study of color contrast to encourage more sustainable food choices. Appl Psychol Health Well Being 2021; 14:591-605. [PMID: 34766730 DOI: 10.1111/aphw.12321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 09/27/2021] [Accepted: 10/26/2021] [Indexed: 11/30/2022]
Abstract
In order to identify effective strategies to increase more environmentally friendly food choices, we conducted an experimental study to examine how the color contrast between the food and the background might influence people's choices between meat and vegetable dishes. Participants were instructed to choose three desirable dishes out of a choice set presented on a red- or green-colored table in a simulated restaurant environment. Each choice set consisted of two meat and two vegetable dishes, so the participants had to choose between the meat-heavy and vegetable-forward meals. The participants chose the meat-heavy meals more often than the chance level. However, the results revealed that using a red table to present the choice set could shift them toward choosing fewer meat-heavy meals and thus more vegetable-forward meals, and the visual attractiveness of the meat dishes was decreased when presented on the red tables. These findings provide empirical evidence regarding how the contrast between the color of food and the background color of the dining table can be used to modulate the sensory appeal of foods in order to promote sustainable food choices.
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Affiliation(s)
- Xiaoang Wan
- Department of Psychology, Tsinghua University, Beijing, China
| | - Linbo Qiu
- Department of Psychology, Tsinghua University, Beijing, China
| | - Chujun Wang
- Department of Psychology, Tsinghua University, Beijing, China
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