Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo, 162-8636, Japan.
Nutr J. 2021 Apr 23;20(1):40. doi: 10.1186/s12937-021-00693-6.
Consumption of home-prepared meals may lead to better nutritional intake. Few studies have examined the association between the frequency of consuming meals prepared away from home and the inadequacy of nutritional intake based on nutritional standards and food group intake. We therefore aimed to investigate this issue among Japanese adults.
This study was a secondary analysis of the 2015 National Health and Nutrition Survey in Japan, involving 921 men and 1300 women aged 18-64 years, conducted as a cross-sectional survey. The frequency of consuming meals prepared away from home was defined using two questions inquiring about the frequency of eating out and take-away meals. Data on dietary intake were collected using a one-day semi-weighed household dietary record. Participants were stratified into three groups based on the frequency of consuming meals prepared away from home (High, Moderate, Low). The inadequacy of each nutrient intake was assessed by comparing estimated average requirement (EAR) level for 14 nutrients and the range of the dietary goal (DG) for seven nutrients according to the 2015 version of the Dietary Reference Intakes for Japanese. Group differences in nutrients adequacy were assessed using the covariate and logistic regression analysis. Food intake was also compared across the groups by classifying each food item into 17 groups based on Standard Tables of Food Composition.
The proportion of participants who consumed home-prepared meals almost every day were 34.9% among men and 46.8% among women, and the proportion of those consuming a higher frequency of meals prepared away from home were 14.7 and 6.3%, respectively. A higher frequency of consuming meals prepared away from home was associated with inadequacy of dietary fiber, vitamin C and minerals (iron, magnesium and potassium) intake, and with lower intake of vegetables and higher intake of fat and oils.
High frequency of consuming meals prepared away from home was associated with insufficient intake of dietary fiber, vitamin C and multiple minerals among Japanese adults. These nutrients may be the potential target of interventions aimed at improving nutrient intake in individuals who predominantly eat food prepared away from home.
食用家庭自制餐可能导致更好的营养摄入。很少有研究调查过外出就餐频率与根据营养标准和食物组摄入的营养摄入不足之间的关系。因此，我们旨在调查日本成年人的这一问题。
本研究是对日本 2015 年全国健康与营养调查的二次分析，涉及 921 名男性和 1300 名 18-64 岁的女性，采用横断面调查。外出就餐和外卖餐的频率通过两个问题来定义外出就餐的频率。通过一天的半定量家庭饮食记录收集饮食摄入数据。根据外出就餐的频率将参与者分为三组（高、中、低）。根据 2015 年版《日本膳食参考摄入量》，通过比较 14 种营养素的估计平均需求量（EAR）水平和 7 种营养素的膳食目标（DG）范围，评估每种营养素摄入不足的情况。使用协变量和逻辑回归分析评估组间营养素充足性的差异。还根据标准食物成分表将每种食物分为 17 组，比较各组的食物摄入量。
男性中每天几乎都食用家庭自制餐的参与者比例为 34.9%，女性为 46.8%，而食用更多外出就餐餐的参与者比例分别为 14.7%和 6.3%。外出就餐频率较高与膳食纤维、维生素 C 和矿物质（铁、镁和钾）摄入不足以及蔬菜摄入减少、脂肪和油类摄入增加有关。
日本成年人外出就餐频率较高与膳食纤维、维生素 C 和多种矿物质摄入不足有关。这些营养素可能是针对主要食用外出就餐食物的个体改善营养摄入的潜在干预目标。
