Ishikawa Midori, Yokoyama Tetsuji, Hemmi Osamu
Department of Health Promotion, National Institute of Public Health, 2-3-6 Minami, Wako, Saitama, 351-0197, Japan.
J Nutr Health Aging. 2024 Oct;28(10):100351. doi: 10.1016/j.jnha.2024.100351. Epub 2024 Sep 10.
To provide seamless nutritional support from early adulthood to late adulthood in Japan, this study aimed to identify aging-related changes in protein and fat intake and meal types.
Birth cohort analysis was conducted in this study. The protein intake, protein-to-energy ratio, fat intake, and fat-to-energy ratio in men and women from their 20s to 60s in 2001 was calculated using the data of the National Health and Nutrition Survey in Japan between 2001 and 2019 (n = 139,876, 47.0% men, mean age: 54.9 and 55.4 years for men and women, respectively). The intakes were calculated for every subsequent year, the aging-related changes were identified by age group, and the 99 food groups were classified into staple-focused meal types through factor analysis. The weighted average component value per 1 g of each food group was calculated, multiplied by the food weight, and totaled to determine the mean intake by meal type and to confirm the aging-related changes. The year when the slope changed before and after was identified through Joinpoint regression analysis.
The protein intake, protein-to-energy ratio, fat intake, and fat-to-energy ratio initially declined or remained unchanged with aging in almost all generations (20s to 60s in 2001) but began to increase after 8-15 years. The food groups were classified into rice, noodle, and bread types. The protein and fat intake from the noodle type initially showed a decreasing trend but began to increase with aging after 8-15 years in almost all generations in both sexes (p < 0.05 for difference in slope).
The increase of protein intake and protein-to-energy ratio and fat intake and fat-to-energy ratio over time observed among Japanese adults may be related to the increased intake of food groups from noodle type meals. Thus, considering the type of staple food (i.e., rice, noodles, or bread) and its combination with other foods when adhering to a balanced diet is necessary.
为在日本从成年早期到成年晚期提供无缝的营养支持，本研究旨在确定蛋白质和脂肪摄入量以及膳食类型与衰老相关的变化。
本研究进行了出生队列分析。利用2001年至2019年日本国民健康与营养调查的数据（n = 139,876，男性占47.0%，男性和女性的平均年龄分别为54.9岁和55.4岁），计算了2001年20多岁至60多岁男性和女性的蛋白质摄入量、蛋白质能量比、脂肪摄入量和脂肪能量比。每年计算摄入量，按年龄组确定与衰老相关的变化，并通过因子分析将99种食物组分类为主食为主的膳食类型。计算每个食物组每1克的加权平均成分值，乘以食物重量，并汇总以确定按膳食类型的平均摄入量，并确认与衰老相关的变化。通过Joinpoint回归分析确定前后斜率变化的年份。
几乎所有年龄段（2001年的20多岁至60多岁）的蛋白质摄入量、蛋白质能量比、脂肪摄入量和脂肪能量比最初随衰老而下降或保持不变，但在8 - 15年后开始增加。食物组分为米饭、面条和面包类型。面条类型的蛋白质和脂肪摄入量最初呈下降趋势，但在几乎所有年龄段的男女中，8 - 15年后随衰老开始增加（斜率差异p < 0.05）。
在日本成年人中观察到的蛋白质摄入量、蛋白质能量比、脂肪摄入量和脂肪能量比随时间的增加可能与面条类型膳食中食物组摄入量的增加有关。因此，在坚持均衡饮食时，考虑主食类型（即米饭、面条或面包）及其与其他食物的组合是必要的。
