Jinzu Hiroko, Arima Keishiro, Kobayashi Hiroaki, Sakai Shunji, Nii Sachi, Nakayama Yuki, Okabe Yuki, Furuta Chie
Institute of Food Sciences and Technologies, Ajinomoto Co., Inc., Kawasaki, Japan.
Front Nutr. 2025 May 21;12:1568181. doi: 10.3389/fnut.2025.1568181. eCollection 2025.
Nutrient profiling (NP) is a method used to classify or score foods based on their nutritional content and impact on human health. The Ajinomoto Group Nutrient Profiling System (ANPS) was previously developed to evaluate the nutritional value of cooked dishes consumed in Japan. This study aimed to develop a novel NP model, named the Ajinomoto Group Nutrient Profiling System for Japanese Meals (ANPS-Meal), to evaluate meals.
The ANPS-Meal evaluates meals using essential components based on public health concerns specific to Japan. The scoring algorithm includes protein and vegetables for encouraged intake and saturated fatty acids and sodium for limited intake. The convergent validity of this model was verified by comparison with the metric Healthy Eating Index-2015 (mHEI-2015) and the Nutrient-Rich Food Index 9.3 (NRF9.3).
A total of 1,816 meals commonly consumed in Japan were evaluated using the ANPS-Meal. The average ANPS-Meal score was 73.7 (standard deviation = 15.5), with a median of 75 (interquartile range = 62.5-85) and a range of 27.5-100. High-scoring meals featured low sodium and high vegetables. The higher quartiles of the ANPS-Meal were associated with higher carbohydrate, dietary fiber, potassium, calcium, magnesium, iron, and vitamins A, D, and C, as well as lower fat content. Spearman's correlation coefficients were = 0.59 for the mHEI-2015 and = 0.40 for the NRF9.3.
The newly developed ANPS-Meal can be used for evaluating the overall nutritional value of a wide variety of meals based on four components: protein, vegetables, saturated fatty acids, and sodium. This model provides a comprehensive tool for assessing meal quality in alignment with public health objectives specific to Japan.
营养成分分析（NP）是一种根据食物的营养成分及其对人类健康的影响对食物进行分类或评分的方法。味之素集团营养成分分析系统（ANPS）此前已开发出来，用于评估日本食用的熟食的营养价值。本研究旨在开发一种名为味之素集团日式餐食营养成分分析系统（ANPS-Meal）的新型NP模型，以评估餐食。
ANPS-Meal基于日本特有的公共卫生问题，使用必需成分来评估餐食。评分算法包括鼓励摄入的蛋白质和蔬菜，以及限量摄入的饱和脂肪酸和钠。通过与指标性的健康饮食指数-2015（mHEI-2015）和富含营养食物指数9.3（NRF9.3）进行比较，验证了该模型的收敛效度。
使用ANPS-Meal对日本常见的1816份餐食进行了评估。ANPS-Meal的平均得分为73.7（标准差=15.5），中位数为75（四分位间距=62.5-85），范围为27.5-100。高分餐食的特点是低钠和高蔬菜含量。ANPS-Meal较高的四分位数与较高的碳水化合物、膳食纤维、钾、钙、镁、铁以及维生素A、D和C相关，同时脂肪含量较低。mHEI-2015的斯皮尔曼相关系数为0.59，NRF9.3的斯皮尔曼相关系数为0.40。
新开发的ANPS-Meal可用于基于蛋白质、蔬菜、饱和脂肪酸和钠这四个成分评估各种餐食的整体营养价值。该模型提供了一个全面的工具，用于根据日本特有的公共卫生目标评估餐食质量。
