Dataset Information

Characterisation of breakfast, lunch, dinner and snacks in the Japanese context: an exploratory cross-sectional analysis.

ABSTRACT:

Objective

To characterise different meal types by examining the contribution of specific meals to the total intakes and the nutritional quality of each meal.

Design

A cross-sectional analysis was conducted based on dietary data collected using 4-d dietary record. Diet quality was assessed by the Healthy Eating Index-2015 and Nutrient-Rich Food Index 9.3.

Setting

Japan.

Participants

Adults aged 20-81 years (n 639).

Results

Diet quality was, on average, highest for dinner, followed, in order, by lunch, breakfast and snacks. Breakfast, lunch, dinner and snacks, on average, accounted for 21 %, 32 %, 40 % and 11 % of total energy intake, respectively. For many nutrients, the percentage contribution to total intake did not vary within each meal, broadly in line with that for energy: 18-24 % for breakfast, 26-35 % for lunch, 35-49 % for dinner and 4-15 % for snacks. However, intakes of many foods largely depended on one meal type. The foods mainly eaten at dinner were potatoes, pulses, total vegetables, fish, meat and alcoholic beverages (52-70 %), in contrast to noodles (58 %) at lunch and bread (71 %) and dairy products (50 %) at breakfast. The foods mainly eaten at snacks were confectioneries (79 %) and sugar-sweetened beverages (52 %). Conversely, rice and eggs were more evenly distributed across three main meals (19-41 % and 30-38 %, respectively), while fruit and non-energetic beverages were more evenly distributed across all meal types (17-30 % and 19-35 %, respectively).

Conclusions

These findings provide the background information on each meal type in Japanese and may help inform the development of meal-based guidelines and public health messages.

SUBMITTER: Murakami K

PROVIDER: S-EPMC9991704 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature

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Publications

Characterisation of breakfast, lunch, dinner and snacks in the Japanese context: an exploratory cross-sectional analysis.

Murakami Kentaro K Shinozaki Nana N Livingstone M Barbara E MBE Fujiwara Aya A Asakura Keiko K Masayasu Shizuko S Sasaki Satoshi S

Public health nutrition 20201110 3

<h4>Objective</h4>To characterise different meal types by examining the contribution of specific meals to the total intakes and the nutritional quality of each meal.<h4>Design</h4>A cross-sectional analysis was conducted based on dietary data collected using 4-d dietary record. Diet quality was assessed by the Healthy Eating Index-2015 and Nutrient-Rich Food Index 9.3.<h4>Setting</h4>Japan.<h4>Participants</h4>Adults aged 20-81 years (n 639).<h4>Results</h4>Diet quality was, on average, highest ...[more]

PMID: 33168120

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Project description:Background: The effects of different intake patterns of meal protein on muscle mass have not been clarified. We cross-sectionally and longitudinally examined the effect of different timing of protein intake on sarcopenia-related factors in older adults. Methods: This cross-sectional study 1 included 219 (male, n = 69, female, n = 150) elderly subjects aged ≥65 years. Subjects who consumed more protein at breakfast than at dinner were grouped into the morning group (MG, n = 76; male, n = 26; female, n = 50), and those who consumed more protein at dinner than at breakfast were grouped into the evening group (EG, n = 143; male, n = 43; female, n = 100). In cross-sectional study 2-1 (female, n = 125), the subjects were classified into four groups according to the number of meals with sufficient protein intake. In cross-sectional studies 2-2 (female, n = 125) and 2-3 (female, n = 27), the subjects were classified into eight groups and three groups according to whether they had consumed sufficient protein at three meals; sarcopenia-related factors were compared. The intervention study was a placebo-controlled, double-blind, randomized controlled trial that included 40 elderly women with low daily breakfast protein intake. The subjects were divided into four groups: morning protein and placebo intake groups and evening protein and placebo intake groups. Each group consumed the test food (containing 10 g milk protein) or placebo in the morning or evening for 12 weeks. Blood indices and physical function were assessed before and after the intervention. Results: Comparing all subjects, MG showed significantly higher handgrip strength than did EG (P < 0.05). The higher ratio of morning protein intake relative to the total protein intake, the better the muscle mass (r = 0.452, P < 0.05) and handgrip strength (r = 0.383, P < 0.05). The intervention study showed an increase in muscle mass with the intake of milk protein in the morning rather than in the evening (P < 0.05). Conclusions: Protein intake at breakfast might have relatively stronger effects on skeletal muscle mass than at lunch and dinner.

Dataset Information

Characterisation of breakfast, lunch, dinner and snacks in the Japanese context: an exploratory cross-sectional analysis.

Objective

Design

Setting

Participants

Results

Conclusions

Publications

Characterisation of breakfast, lunch, dinner and snacks in the Japanese context: an exploratory cross-sectional analysis.

Similar Datasets

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