Breakfast in Japan: Findings from the 2012 National Health and Nutrition Survey.
Breakfast in Japan: Findings from the 2012 National Health and Nutrition Survey.
复制标题
DOI：
10.3390/nu10101551
复制
发表时间：
2018-10-19
期刊：
影响因子：
5.9
通讯作者：
Sasaki S
中科院分区：
文献类型：
--
作者：
Murakami K;Livingstone MBE;Fujiwara A;Sasaki S
我们使用2012年全国健康和营养调查的数据评估了日本的早餐。使用一天的称重饮食记录，从1444名儿童（6-11岁）、1134名青少年（12-17岁）、6531名年轻人（18-49岁）和13,343名老年人（≥ 50岁）中获得饮食数据。总体而言，97%的参与者报告吃早餐。与不吃早餐的人相比，吃早餐的人有更高的每日饮食质量评分，由营养丰富的食物指数9.3（NRF9.3）评估。对于那些吃早餐的人来说，早餐占每日能量摄入的20-25%。与能量贡献相比，早餐中碳水化合物和核黄素的比例较高，而单不饱和脂肪酸、n-3多不饱和脂肪酸、硫胺素和烟酸以及维生素B-6和C的比例较低。总体饮食质量（NRF9.3评分）与早餐摄入的蛋白质、n-6 PUFA、n-3 PUFA、碳水化合物、膳食纤维和几乎所有微量营养素检查呈正相关，与添加糖呈负相关。对于食物，NRF9.3评分与早餐摄入的大米，土豆，豆类，蔬菜，水果和鸡蛋呈正相关，与面包，糖和软饮料呈负相关。研究结果将有助于为日本人提供均衡早餐的饮食建议。
We assessed breakfast in Japan using data from the 2012 National Health and Nutrition Survey. Dietary data were obtained from 1444 children (aged 6–11 years), 1134 adolescents (aged 12–17 years), 6531 younger adults (aged 18–49 years), and 13,343 older adults (aged ≥ 50 years), using a one-day weighed dietary record. Overall, 97% of participants reported consuming breakfast. Compared with breakfast skippers, breakfast consumers had a higher daily diet quality score assessed by the Nutrient-Rich Food Index 9.3 (NRF9.3). For those who consumed breakfast, breakfast accounted for 20–25% of daily energy intake. In comparison with the contribution to energy, breakfast accounted for higher proportions of carbohydrate and riboflavin, and lower proportions of MUFA, n-3 PUFA, thiamin, and niacin, as well as vitamins B-6 and C. The overall diet quality (NRF9.3 score) was positively associated with breakfast intake of protein, n-6 PUFA, n-3 PUFA, carbohydrate, dietary fiber, and almost all micronutrients examined, and inversely with that of added sugar. For foods, the NRF9.3 score was positively associated with breakfast intake of rice, potatoes, pulses, vegetables, fruits, and eggs and inversely with that of bread, sugar, and soft drinks. The findings will be useful in developing dietary recommendations for a balanced breakfast among Japanese.
登录
查看更多内容
影响因子：
2.9
作者：
Micha R;Khatibzadeh S;Shi P;Andrews KG;Engell RE;Mozaffarian D;Global Burden of Diseases Nutrition and Chronic Diseases Expert Group (NutriCoDE)
通讯作者：
Global Burden of Diseases Nutrition and Chronic Diseases Expert Group (NutriCoDE)
影响因子：
5.9
作者：
Francou A;Hebel P;Braesco V;Drewnowski A
通讯作者：
Drewnowski A
影响因子：
5.9
作者：
Fayet-Moore F;McConnell A;Tuck K;Petocz P
通讯作者：
Petocz P
影响因子：
5.9
作者：
Bellisle F;Hébel P;Salmon-Legagneur A;Vieux F
通讯作者：
Vieux F
影响因子：
3.2
作者：
Deshmukh-Taskar, Priya;Nicklas, Theresa A.;Liu, Yan
通讯作者：
Liu, Yan