4.7 Article

Highly Processed Food Consumption and Its Association with Anthropometric, Sociodemographic, and Behavioral Characteristics in a Nationwide Sample of 2742 Japanese Adults: An Analysis Based on 8-Day Weighed Dietary Records

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NUTRIENTS
卷 15, 期 5, 页码 -

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MDPI
DOI: 10.3390/nu15051295

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highly processed foods; ultra-processed foods; dietary record; Japanese; Japan

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This cross-sectional study examined the consumption of highly processed foods (HPFs) and its relationship with individual characteristics among Japanese adults. The study found that on average, HPFs accounted for 27.9% of daily energy intake. Cereals and starchy foods were the main contributors to HPF consumption. Factors such as age and smoking status were also found to be associated with HPF consumption.
This cross-sectional study assessed highly processed food (HPF) consumption and its association with individual characteristics in a nationwide sample of Japanese adults. Eight-day weighed dietary records were obtained from 2742 free-living adults aged 18-79 years across Japan. HPFs were identified based on a classification method developed by researchers at the University of North Carolina at Chapel Hill. The basic characteristics of the participants were assessed using a questionnaire. On average, HPF contributed to 27.9% of daily energy intake. The contribution of HPF to the daily intake of 31 nutrients ranged from 5.7% for vitamin C to 99.8% for alcohol (median, 19.9%). Cereals and starchy foods were the main food groups that contributed to the total energy intake of HPF. Multiple regression analysis showed that the older group (60-79 years) had a lower HPF energy contribution than the younger group (18-39 y) (regression coefficient (beta) = -3.55, p < 0.0001). Compared to current smokers, past and never-smokers had lower HPF energy contributions (beta = -1.41, p < 0.02; and -4.20, p < 0.0001, respectively). In conclusion, HPFs account for approximately one-third of energy intake in Japan. Younger age and current smoking status should be considered in future intervention strategies to reduce HPF consumption.

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