Estimation of Starch and Sugar Intake in a Japanese Population Based on a Newly Developed Food Composition Database

Fujiwara, Aya; Murakami, Kentaro; Asakura, Keiko; Uechi, Ken; Sugimoto, Minami; Wang, Han-Chieh; Masayasu, Shizuko; Sasaki, Satoshi

doi:10.3390/nu10101474

Cited by 45 publications

(64 citation statements)

References 77 publications

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“…The NRF9.3 is a composite measure of the nutrient density of the total diet, calculated as the sum of the percentage of reference daily values (RDVs) for nine qualifying nutrients, namely protein, dietary fiber, vitamin A, vitamin C, vitamin D, calcium, iron, potassium, and magnesium, minus the sum of the percentage of RDVs for three disqualifying nutrients, namely added sugars, saturated fats, and sodium. RDVs were determined for sex and age categories, based on the Dietary Reference Intakes (DRIs) for Japanese, 2015 [41], except for added sugars, for which the conditional recommendation advocated by the World Health Organization (i.e., upper limit of 5% of energy) [42] was used because of the lack of a recommended value for added sugars in Japan, as well as their low intake levels [43]. As described elsewhere [40], we calculated the NRF9.3 component and total scores based on the overall daily intake of each nutrient for each participant, which was adjusted for energy intake by the density method and then normalized for the sex-and age-specific Estimated Energy Requirement for a moderate level of physical activity (from DRIs) and expressed as a percentage of the RDV.…”

Section: Calculation Of Diet Quality Scoresmentioning

confidence: 99%

Food Combinations in Relation to the Quality of Overall Diet and Individual Meals in Japanese Adults: A Nationwide Study

et al. 2020

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We examined food combinations in relation to the quality of the overall diet and individual meals using a newly developed food combination questionnaire (FCQ) in a nationwide sample of Japanese adults aged 19–80 years (n = 2233). The quality of the overall diet and of each meal was assessed by the Healthy Eating Index-2015 (HEI-2015) and Nutrient-Rich Food Index 9.3 (NRF9.3). For all main meals (breakfast, lunch, and dinner), the most commonly consumed food combinations consisted of ‘rice, total vegetables, and tea and coffee’. Consistently positive associations between these food combinations and diet quality were found for breakfast (Spearman r: ≥0.46). Positive rather weak associations between these food combinations and diet quality were also observed for lunch (Spearman r: ≤0.48). Conversely, the associations were inconsistent for dinner: inverse associations with HEI-2015 (Spearman r: ≤−0.35) and generally weak positive associations with NRF9.3 (Spearman r: ≥0.09). For snacks, the most commonly consumed food combinations consisted of ‘confectioneries and tea and coffee’, but these showed rather weak associations with diet quality. Similar results were obtained when associations with the quality of overall diet were investigated. The FCQ may be useful in capturing the complex nature of food combinations in Japanese adults.

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Section: Calculation Of Diet Quality Scoresmentioning

confidence: 99%

Food Combinations in Relation to the Quality of Overall Diet and Individual Meals in Japanese Adults: A Nationwide Study

et al. 2020

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“…Moreover, for breads, the portion size and the proportion of components (ie, white breads and sweet buns with a sweet filling, such as azuki bean paste, custard cream, and jam) were fixed in the BDHQ, and thus the intake could be under-or overestimated relative to those in the DRs and DHQ, especially for white breads with a higher maltose content than that of sweet buns with a sweet filling. 30,31 Furthermore, for caramels with a high maltose content (21.3 g=100 g of food), 30,31 the fixed proportion to confectionaries were could be cause of under-or overestimation of the intake in the DHQ compared with those in the DRs. On the other hand, the correlations for galactose were low in the BDHQ1 (−0.01 for women and 0.06 for men) but not the DHQ1.…”

Section: Discussionmentioning

confidence: 99%

“…Conversely, there are only a few Asian studies, 28,29 mainly due to the lack of a comprehensive composition database on starch and sugars in Asian countries, including Japan. However, Fujiwara et al 30,31 recently developed a comprehensive database on the starch and sugar content of foods commonly consumed in Japan based on the Standard Tables of Food Composition in Japan (STFCJ) 32,33 and estimated the intake of these carbohydrates in a Japanese population with a wide age rage using dietary records (DRs). The mean intake of sugars in the Japanese population was lower than that of Western countries, whereas the starch intake was comparable.…”

Section: Introductionmentioning

confidence: 99%

“…The mean intake of sugars in the Japanese population was lower than that of Western countries, whereas the starch intake was comparable. 30,31 Thus, the relationship between sugar intake and health status in the Japanese population could differ from that in the Western population. To investigate the relationship between starch and sugar intake and health status, a feasible dietary assessment tool is needed for the Japanese population, such as a questionnaire.…”

Section: Introductionmentioning

confidence: 99%

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Relative Validity of Starch and Sugar Intake in Japanese Adults as Estimated With Comprehensive and Brief Self-Administered Diet History Questionnaires

Fujiwara

Murakami

Sasaki

2020

Journal of Epidemiology

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Background: In Japan, large-scale epidemiological studies on starch and sugar intake are scarce, mainly due to a lack of a suitable assessment tool. We examined the relative validity of two widely-used dietary assessment questionnaires for Japanese adults, the comprehensive Diet History Questionnaire (DHQ) and the brief DHQ (BDHQ), for estimating the intake of starch and 10 types of sugars: total sugar, sucrose, maltose, lactose, trehalose, glucose, fructose, galactose, and added and free sugars. Methods: A total of 92 women and 92 men completed 4-day weighed dietary records (DRs) besides the DHQ and BDHQ in each of the four seasons. For each method, starch and sugar intake was calculated according to a recently developed food composition database on starch and sugars for Japanese food items. Results: For most of the carbohydrate variables examined, the median energy-adjusted intake derived from the first DHQ and BDHQ (DHQ1 and BDHQ1, respectively) significantly differed from those derived from the 16-day DRs in both sexes. Spearman correlation coefficients between the 16-day DRs and DHQ1 were acceptable (≥0.31) for all variables (0.31-0.67), except for maltose and trehalose in women (≤0.29). For BDHQ1, the correlations were also acceptable for all variables (0.32-0.64), except for maltose (≤0.26) and galactose (≤0.06). Similar results were observed for the mean of four DHQs and BDHQs. Conclusions: This study indicated a reasonable ranking ability of DHQ and BDHQ for the intake of starch and most sugars examined, despite a poor ability to estimate the intake at the both group and individual levels.

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“…The described nutritional characteristics of these products are particularly important considering that (1) nutritional guidelines recommend to limit the intake of added sugars, 15 particularly before 2 years of age, 16 sodium, 17 and saturated and trans-fat and (2) habitual diets of children aged 1 to 3 years across different parts of the world may exceed sodium 18 or the energy contribution from sugar and saturated fat. [19][20][21][22] Bearing in mind this global health and dietary intake scenarios, it is important to assess across different nations, including those facing a nutrition transition and developed countries, information on the nutritional profiles, and food processing characteristics of industrialized foods and beverages that are specifically labeled for infants, toddlers, and children younger than 3 years, and to help parents and health professionals with the right information in choosing complementary and baby foods in this biological window of opportunity to prevent NCDs. Furthermore, data collection on industrialized baby foods will be useful to monitor nutritional composition, to assess the eventual need of product nutritional reformulation or other measures of quality control, such as consumer-friendly labeling or nutrient profiling tools, and to evaluate the impact of any future strategies aiming to improve industrialized foods for children.…”

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confidence: 99%

Industrialized foods in early infancy: a growing need of nutritional research

Araújo

Ribeiro

Padrão

et al. 2019

Porto Biomedical Journal

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A systematic analysis for the global burden of disease study assessing data from 195 countries, identified high intake of sodium, and low intake of whole grains, fruit, vegetables, nuts, and seeds as the main dietary risks factors for deaths and disability-adjusted life-years. 1 In this global overview, consumption of nearly all healthy foods such as fruit, vegetables, and legumes, was suboptimal, whereas the consumption of sugar-sweetened beverages was far higher than the optimal intake. High consumption of red meat, processed meat, and trans-fat were also toward the bottom when ranking the dietary risks for deaths and disability-adjusted life-years for most highpopulation countries. 1 These findings require an urgent need to implement healthy eating patterns 2 as soon as possible during the early windows of opportunity for preventing noncommunicable diseases (NCDs) such as the complementary feeding period and the early infancy. 3 During these life stages, commercially produced infant foods may be particularly used, and many of them are also industrialized. At the present time, there is a complex and controversial debate about the role of food processing as the primary driver of diet quality. 4 In general, food processing implies changing raw commodities into ingredients or food substances, after some changes that may be physical, chemical, or microbiological, for example, and the main goals of these transformations may include expanding shelf life, increasing nutritional quality, attending special nutritional requirements, or adding variety and convenience. 5 Although many industrialized healthful foods are minimal processed, such as fruits, vegetables, nuts, legumes, or eggs, the specific category of ultraprocessed foods has been studied in relation to diet adequacy and to risk factors for NCDs. Monteiro et al 4,6-8 proposed that the main shaping force of the global food system and the main determinant of poor diets and their related influences on obesity and diet related NCDs was "food processing." The definitions of ultra-processed foods have been changing and showed variability particularly in the last 10 years. 4 More recently, Monteiro et al 9,10 defined ultraprocessed foods in NOVA classification as industrial formulations of several ingredients which, besides salt, sugar, oils and fats, include food substances not commonly used in

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Estimation of Starch and Sugar Intake in a Japanese Population Based on a Newly Developed Food Composition Database

Cited by 45 publications

References 77 publications

Food Combinations in Relation to the Quality of Overall Diet and Individual Meals in Japanese Adults: A Nationwide Study

Food Combinations in Relation to the Quality of Overall Diet and Individual Meals in Japanese Adults: A Nationwide Study

Relative Validity of Starch and Sugar Intake in Japanese Adults as Estimated With Comprehensive and Brief Self-Administered Diet History Questionnaires

Industrialized foods in early infancy: a growing need of nutritional research

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