Dietary Habits among the JPHC Study Participants at Baseline Survey

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  • Tsugane Shoichiro
    Epidemiology and Biostatistics Division, National Cancer Center Research Institute East
  • Sasaki Satoshi
    Epidemiology and Biostatistics Division, National Cancer Center Research Institute East
  • Kobayashi Minatsu
    Epidemiology and Biostatistics Division, National Cancer Center Research Institute East
  • Tsubono Yoshitaka
    Epidemiology and Biostatistics Division, National Cancer Center Research Institute East
  • Sobue Tomotaka
    Cancer Information and Epidemiology Division, National Cancer Center Research Institute

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Dietary habit is closely associated with development of cancer and cardiovascular diseases, however little prospective evidence has been published for Japanese, whose dietary habit is substantially different from Western countries. Therefore, frequencies of food consumption, food preference, cooking method and acceptance of dietary advice were investigated at the baseline by two kinds of self-administered food frequency questionnaires. Dietary habits between urban and rural (Tokyo and Osaka vs. others), or between Okinawa and non-Okinawa revealed recognizable differences. The so-called westernized foods such as bread, beef and coffee were more consumed in the urban areas such as Tokyo and Osaka and also in Okinawa. The frequencies of salted food intake such as pickled vegetables and salted seafoods were remarkably low in Okinawa. Cooking methods for meats, seafoods and vegetables were also unique in Okinawa. No distinct geographical difference was shown in food preference and modification of dietary habit by dietary advice. J Epidemiol, 2001 ; 11 (Suppl) : S30-S43.

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