Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), Yushima, Bunkyo-ku, Tokyo 113-8519, Japan.
Japan Society for the Promotion of Science, Kojimachi, Tokyo 102-0083, Japan.
Nutrients. 2020 Dec 16;12(12):3845. doi: 10.3390/nu12123845.
This study aimed to investigate the association between the frequency of home cooking and cardiovascular disease risk among Japanese adolescents. We used cross-sectional data on adolescents from the 2018 Adachi Child Health Impact of Living Difficulty study, which targeted junior high school students aged 13-14 years in Adachi, Tokyo, Japan. Frequency of home cooking by 553 caregivers was assessed via questionnaire and classified as high (almost daily), medium (4-5 days/week), or low (≤3 days/week). Cardiovascular disease risk factors included blood pressure, serum cholesterol (total, LDL, and HDL), hemoglobin A1c, and body mass index. Multiple linear regression analysis revealed that adolescents exposed to a low frequency of home cooking showed higher diastolic blood pressure (β = 3.59, 95% confidence interval [CI]: 0.42 to 6.75) and lower HDL cholesterol (β = -6.15, 95% CI: -11.2 to -1.07) than those exposed to a high frequency of home cooking, adjusting for adolescents' sex, household income, and parental comorbidity. Future studies are needed to clarify the causal relationship and mechanisms through which home cooking influences adolescents' cardiovascular health.
本研究旨在探讨日本青少年在家烹饪频率与心血管疾病风险之间的关联。我们使用了来自 2018 年东京足立区儿童生活困难对健康影响研究的青少年横断面数据，该研究对象为日本东京足立区的初中生，年龄在 13-14 岁。通过问卷评估了 553 位照顾者的家庭烹饪频率，并将其分为高（几乎每天）、中（每周 4-5 天）或低（每周≤3 天）。心血管疾病风险因素包括血压、血清胆固醇（总胆固醇、低密度脂蛋白胆固醇和高密度脂蛋白胆固醇）、血红蛋白 A1c 和体重指数。多线性回归分析显示，与经常在家烹饪的青少年相比，低频率在家烹饪的青少年舒张压更高（β=3.59，95%置信区间：0.42 至 6.75），高密度脂蛋白胆固醇水平更低（β=-6.15，95%置信区间：-11.2 至-1.07），调整了青少年的性别、家庭收入和父母共病情况。未来的研究需要阐明家庭烹饪影响青少年心血管健康的因果关系和机制。
