Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo 162-8955, Japan.
Section of Research of Collaboration and Partnership, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka 566-0002, Japan.
Nutrients. 2023 Jul 14;15(14):3146. doi: 10.3390/nu15143146.
Increasing attention is being paid to the role of diet quality in the prevention and management of non-communicable diseases. We developed a scoring system for the traditional Japanese diet and its modified version considering the dietary culture in Japan, dietary guidelines for the Japanese, and updated evidence for disease prevention. The traditional Japanese diet comprises white rice, miso soup, soybean products, vegetables, mushrooms, seaweeds, fish and shellfish, high-sodium foods, and green tea. In the modified Japanese diet, unprocessed or minimally refined rice and raw vegetables, milk and dairy products, and fruits were additionally considered, while salty food was reverse-scored. The cutoff for the intake frequency of each food/food group was determined with reference to a health survey of >12,000 workers. Among the participants in the validation study, we confirmed the nutritional gradient with increasing scores in the expected direction. The scores were closely correlated with the respondents' backgrounds, including occupational factors. This simple scoring system can be used for diet quality assessments and epidemiological research.
人们越来越关注饮食质量在预防和控制非传染性疾病方面的作用。我们根据日本的饮食文化、日本膳食指南以及最新的疾病预防证据，制定了一个传统日式饮食及其改良版的评分系统。传统的日式饮食包括白米饭、味噌汤、豆制品、蔬菜、蘑菇、海藻、鱼贝类、高盐食品和绿茶。在改良的日式饮食中，还考虑了未经加工或轻微精制的大米和生蔬菜、牛奶和乳制品以及水果，而咸味食品则被反向评分。每种食物/食物组的摄入频率的截止值是根据对 12000 多名工人的健康调查确定的。在验证研究的参与者中，我们证实了评分与预期方向呈正相关的营养梯度。评分与受访者的背景密切相关，包括职业因素。这个简单的评分系统可用于饮食质量评估和流行病学研究。
