Basic Research on a Nutrient Profile Model for Japan: Draft Development and Validation

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

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Other Title
  • 日本版栄養プロファイルモデル試案の作成プロセスと妥当性評価に関する基礎的研究
  • 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 プロセス ト ダトウセイ ヒョウカ ニ カンスル キソテキ ケンキュウ

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Abstract

<p>Objective: The selection of appropriate food groups is essential to promote a healthy diet. A nutrient profile model ranks foods according to their nutritional composition, allowing an individual to make well-informed dietary choices. Nutrient profile models have already been developed in other countries but not in Japan. Therefore, this study aimed to draft a nutritional profile model applicable to the Japanese population.</p><p>Methods: A draft of a Japanese nutrient profile model for processed food was developed and validated using the World Health Organization (WHO) 2010 technical meeting report, WHO guiding principles and framework manual for front-of-pack labeling for promoting healthy diet in 2019, and models used in other countries. Data from the Japanese National Health and Nutrition Survey (NHNS), Dietary Reference Intakes for Japanese (2020), Standard Tables of Food Composition in Japan 2015 (7th revised edition), and Nikkei-POS database were used.</p><p>Results: 1. Considering the nutrition status of the Japanese population, the target population age was set to 18 years or older, and the specific nutrients were total fat, saturated fat, sodium (salt equivalent), and energy. 2. A category-specific (threshold setting) model was selected, and the target foods included processed and prepared foods (ready-to-eat meals). Processed foods were further classified into 15 categories based on the Japanese NHNS. 3. The criteria for the Japanese nutrient profile model were determined and thresholds of the items were set to each food category.</p><p>Conclusions: The draft of the Japanese nutrient profile model was developed according to the Japanese public nutrition status.</p>

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