Relationship of consumption of meals including grain, fish and meat, and vegetable dishes to the prevention of nutrient deficiency: The INTERMAP toyama study

Tatsuya Koyama, Katsushi Yoshita, Masaru Sakurai, Katsuyuki Miura, Yuchi Naruse, Nagako Okuda, Akira Okayama, Jeremiah Stamler, Hirotsugu Ueshima, Hideaki Nakagawa

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

A Japanese-style diet consists of meals that include grain (shushoku), fish and meat (shusai), and vegetable dishes (fukusai). Little is known about the association of such meals (designated well-balanced meals hereafter) with nutrient intake. We therefore examined the frequency of well-balanced meals required to prevent nutrient deficiency. Participants were Japanese people, ages 40 to 59 y, from Toyama, recruited for INTERMAP, in an international population-based study. Each person provided 4 in-depth 24-h dietary recalls (149 men, 150 women). The prevalence of risk ratios of not meeting the Dietary Reference Intakes for Japanese (2015) was calculated. Well-balanced diets were assessed by the Japanese Food Guide Spinning Top. We counted the frequencies of meals in which participants consumed 1.0 or more servings of all 3 dishes categories. We divided the frequency of consumption of well-balanced meals into the following 4 groups: <1.00 time/d, 1.00-1.49 times/d, 1.50-1.74 times/d, and ≥1.75 times/d. Compared with participants in the highest frequency group for well-balanced meals, those who consumed well-balanced meals less than once a day had a higher risk of not meeting the adequate intake for potassium and the recommended dietary allowance for vitamin A. Those who consumed well-balanced meals on average less than 1.50 times per day had a higher risk of not meeting the recommended dietary allowance for calcium and vitamin C. Our results suggest that individuals should on average consume well-balanced meals more than 1.5 times per day to prevent calcium and vitamin C deficiencies.

Original languageEnglish (US)
Pages (from-to)101-107
Number of pages7
JournalJournal of Nutritional Science and Vitaminology
Volume62
Issue number2
DOIs
StatePublished - 2016

Keywords

  • Diet quality
  • Dietary reference intakes for Japanese
  • Fish and meat dish
  • Grain dish
  • Vegetable dish

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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