Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan

Department of Nutritional Epidemiology and Shokuiku, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan

Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan

Department of Nutritional Science, Faculty of Applied Biosciences, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan

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Department of Nutrition and Health Sciences, Faculty of Food and Nutritional Sciences, Toyo University, 1-1-1 Izumino, Itakura-cho, Oura-gun, Gunma 374-0193, Japan

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Research Team for Social Participation and Community Health, Tokyo Metropolitan Institute of Gerontology, 35-2 Sakae-cho, Itabashi-ku, Tokyo 173-0015, Japan

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Research Institute for Agricultural and Life Sciences, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan

Author to whom correspondence should be addressed.

Academic Editor: Pedro Moreira

Nutrients 2021, 13(8), 2591; https://doi.org/10.3390/nu13082591

Received: 26 May 2021 / Revised: 20 July 2021 / Accepted: 21 July 2021 / Published: 28 July 2021

(This article belongs to the Special Issue The Healthiness and Sustainability of Food-Based Dietary Guidelines)

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Abstract

Dish-based nutrient profile analyses are essential for setting goals to achieve a balanced diet. In 2014, the Japanese government proposed the “Healthy Meal” criteria, which requires a salt content of 3 g/650 kcal per meal. To examine the current intake status of a nationally representative sample, we conducted a series of secondary analyses of the 2014–2018 National Health and Nutrition Survey data. Participants (aged 18–74 years) were grouped as “high-salt” consumers if their salt intake was 3 g/650 kcal or higher and “adequate” consumers if they consumed less than 3 g/650 kcal. A total of 13,615 participants were identified as “adequate” consumers and 22,300 as “high-salt” consumers. The median salt intake in the “high-salt” group was 11.3 g/day, while that in the “adequate” group was 7.5 g/day. Almost all dishes consumed by the “adequate” group had significantly high energy and fat content but low salt content, compared with those consumed by the “high-salt” group. For example, the median energy, fat, and salt contents in the main dishes consumed by the “adequate” group were 173 kcal, 10.4 g, and 0.9 g/dish, respectively, while those in the main dishes consumed by the “high-salt” group were 159 kcal, 8.9 g, and 1.1 g/dish, respectively. Examples of balanced dishes that are low in both salt and fat content can be proposed to help improve the Japanese consumers’ dietary behavior. View Full-Text

Keywords: sodium; dish; dietary survey

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Takimoto, H.; Okada, E.; Takebayashi, J.; Tada, Y.; Yoshizaki, T.; Yokoyama, Y.; Ishimi, Y. Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan. Nutrients 2021, 13, 2591. https://doi.org/10.3390/nu13082591

AMA Style

Takimoto H, Okada E, Takebayashi J, Tada Y, Yoshizaki T, Yokoyama Y, Ishimi Y. Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan. Nutrients. 2021; 13(8):2591. https://doi.org/10.3390/nu13082591

Chicago/Turabian Style

Takimoto, Hidemi, Emiko Okada, Jun Takebayashi, Yuki Tada, Takahiro Yoshizaki, Yuri Yokoyama, and Yoshiko Ishimi. 2021. "Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan" Nutrients 13, no. 8: 2591. https://doi.org/10.3390/nu13082591

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Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan

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