A Basic Study for the Development of a Japanese Nutrient Profile Model to Support the Practice of Healthy Eating Behavior

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  • Tada Yuki
    Department of Nutritional Science, Tokyo University of Agriculture
  • Yoshizaki Takahiro
    Department of Food and Life Sciences, Faculty of Food and Nutritional Sciences, Toyo University
  • Yokoyama Yuri
    Tokyo Metropolitan Institute of Gerontology
  • Takebayashi Jun
    National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition
  • Okada Emiko
    National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition
  • Takimoto Hidemi
    National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition
  • Ishimi Yoshiko
    Tokyo NODAI Research Institute, Tokyo University of Agriculture

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  • 健康的な食行動の実践を支援するための日本版栄養プロファイルモデル試案の作成に向けた基礎的研究
  • ケンコウテキ ナ ショク コウドウ ノ ジッセン オ シエン スル タメ ノ ニホンバン エイヨウ プロファイルモデル シアン ノ サクセイ ニ ムケタ キソテキ ケンキュウ

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Abstract

<p>A nutrient profile model (NP model) ranks foods according to their nutritional composition, allowing individuals to make well-informed dietary choices. In other countries, the application of NP models is reportedly associated with healthier food choices and health indicators. We examined a NP model applicable to the Japanese population for processed foods and preparing dishes. Considering the nutrition status of the Japanese population, we proposed that the model should target those aged 18 years or older. A category-specific model was adopted with setting thresholds to avoid overconsumption of total fat, saturated fat, sodium or salt equivalent, and energy for processed foods and prepared foods. We set the nutrient criteria for the proposed model and determined thresholds for each food category. In order to set the salt threshold for each dish, we conducted secondary analyses of the 2014‐2018 National Health and Nutrition Survey. The food groups according to dish type were compared between “high salt” consumers and “adequate” consumers. Furthermore, we conducted an online cross-sectional feasibility survey among 3,000 consumers. Here we describe the development procedure and feasibility of the proposed Japanese NP model to support the practice of healthy eating behavior.</p>

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