For the first time in Japan, a research group at the University of Tokyo investigated the relationship between intake of "ultra-processed foods" and individual characteristics using data from a nationwide dietary survey.
Ultra-processed foods refer to highly processed foods that are produced by industrially combining multiple ingredients. While they contain a lot of fat and sodium, they also contain a lot of protein, dietary fiber, vitamins and minerals. Because of its low content, high intakes can reduce the quality of the overall diet.Examples include sausages, pastries, and soft drinks.
Studies in other countries have shown that the intake of ultra-processed foods is related to individual characteristics such as body mass index (BMI) and age. was almost non-existent.Therefore, in this study, we conducted a nationwide dietary survey, and based on 2742-day dietary record data obtained from 18 Japanese adults (age range: 79-8 years old), the intake of ultra-processed foods was evaluated. and personal characteristics.
As a result, the energy (calorie) intake from ultra-processed foods accounted for about 1 to 3% of the total daily energy intake.Among them, the food group with the highest percentage was "cereals and starchy foods (bread, noodles, etc.)".
Regarding the association with individual characteristics, we found that the percentage of energy intake from ultra-processed foods was statistically significantly higher in the 60- to 79-year-old group compared to the 18- to 39-year-old group.Smokers also had significantly higher proportions of energy intake from ultra-processed foods than former or never smokers.
The results of this study are expected to provide important data for establishing effective public nutrition policies regarding the consumption of ultra-processed foods in Japan.
