Nomura Marika, Yamaguchi Miwa, Inada Yuji, Nishi Nobuo
School of Tropical Medicine and Global Health, Nagasaki University, Nagasaki, Japan.
International Center for Nutrition and Information, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.
Front Nutr. 2023 Apr 3;10:1116105. doi: 10.3389/fnut.2023.1116105. eCollection 2023.
We sought to assess the Japanese diet by examining the current dietary intake in Japan using the global reference diet from the EAT-Lancet Commission (Planetary Health Diet; PHD), from the perspective of protein intake in different age groups.
Average dietary intake by food group in the Japan National Health and Nutrition Survey 2019 (NHNS 2019) was converted to the PHD food groups, and the diet gap (DG) (%) of the global reference of the PHD was calculated by age group.
Although the DG of the intake was excessive compared with the global reference of the PHD in most food groups in all age groups (7.1-416%), the intake exceeded the upper limit of the range only for red meat (640%). Red meat had the highest DG among subjects in their 40s, although the DG decreased with increasing age. Protein intake was within the possible range and did not greatly exceed the recommended dietary intake in the Japanese standard.
The current Japanese diet contains an excessive intake of red meat in terms of the global reference of the PHD. This trend is similar to that previously reported in various western regions and countries. However, the Japanese diet does not significantly exceed the recommended protein intake for Japanese people, suggesting that the PHD is an environmentally friendly and healthy choice for younger and older age groups in an aging Japanese society. Policy makers need to develop sustainable and healthy food-based dietary guidelines in addition to providing food and nutrition education and developing a food environment that encourages sustainable and healthy choices to support dietary change.
我们试图从不同年龄组蛋白质摄入量的角度，通过使用来自EAT-柳叶刀委员会的全球参考饮食（行星健康饮食；PHD）来审视日本当前的饮食摄入情况，以此评估日本饮食。
将2019年日本国民健康与营养调查（NHNS 2019）中按食物类别划分的平均饮食摄入量转换为PHD食物类别，并按年龄组计算PHD全球参考摄入量的饮食差距（DG）（%）。
尽管在所有年龄组的大多数食物类别中，摄入量的DG与PHD全球参考值相比过高（7.1 - 416%），但仅红肉的摄入量超过了该范围的上限（640%）。红肉在40多岁的人群中DG最高，不过DG随年龄增长而降低。蛋白质摄入量在可能范围内，并未大幅超过日本标准中的推荐膳食摄入量。
就PHD全球参考值而言，当前日本饮食中红肉摄入量过高。这一趋势与先前在各个西方地区和国家报道的情况类似。然而，日本饮食并未显著超过日本人的推荐蛋白质摄入量，这表明在老龄化的日本社会，PHD对年轻和老年人群来说是一种环境友好且健康的选择。政策制定者除了提供食品与营养教育以及营造鼓励可持续健康选择以支持饮食变化的食物环境外，还需要制定基于食物的可持续健康饮食指南。
