Amino acid and fatty acid profiles of the average Japanese diet: Fusion of the National Health and Nutrition Examination Survey and the Food Composition Database

Abstract

Objectives: Dietary assessment requires standards, but for the correct evaluation and understanding, not only quantity but also quality; source information is essential. In particular, protein and fat, the major nutrients in the diet, are important to consider from a focused perspective because their constituent amino acids (AA) and fatty acids (FA) themselves are associated with various outcomes. Therefore, we utilized the average nutrient intake data of the Japanese population to construct a profile of the current dietary intake of AA and FA. Methods: We used daily dietary survey data of approximately 6,000 men and women from the Japanese National Health and Nutrition Survey 2019. The estimated AA and FA intakes of actual diets were calculated by tying the Japanese Food Composition Table, seventh Revision, to approximately 1,500 foods in the food group table, for which inputs are published by category and multiplied by the intake. Results: Of the 18 total AA, rice, pork, and beef contributed the highest percentage of intake in that order, which were similar for the individual AA. On the other hand, for a total of 47 FA, vegetable oil, pork, and beef were the highest contributors in that order, but the contribution profiles differed among the individuals’ FA. The Japanese had the highest intake of 18:1 total among 47 FA types. Conclusions: This study clarified the dietary AA and FA profiles of the current average Japanese diet based on the simultaneous assessment of quality and quantity and tied it to the amount and source of intake.

Keywords

• Dietary assessment
• Dietary data analysis
• Japanese diet
• Amino acid
• Fatty acid