ArticlePublic health nutrition2023
Consumption of highly processed foods in relation to overall diet quality among Japanese adults: a nationwide study.
Article in Public health nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 12 citations in OpenAlex.
- Is obesity the missing link? Ultra-processed foods and metabolic and reproductive outcomes: a narrative review.Frontiers in nutrition · 2026Review
- Review
- Description of Weight-Related Content and Recommended Dietary Behaviors for Weight Loss Frequently Reposted on X (Twitter) in English and Japanese: Content Analysis.Journal of medical Internet research · 2025Article
- Article
- Article
- The Recommendation of the Mediterranean-styled Japanese Diet for Healthy Longevity.Endocrine, metabolic & immune disorders drug targets · 2024Review
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo (i) examine the consumption of highly processed foods (HPF) in relation to diet quality among Japanese adults and (ii) compare the results when dishes prepared away home are disaggregated into food ingredients before classification by processing levels and the results when they are not.
designCross-sectional analysis using 4-day dietary record data. Foods were categorised by level of processing using the framework developed by the University of North Carolina at Chapel Hill. Specifically, dishes prepared away from home were classified at both the food level (classified after disaggregation into ingredients) and dish level (classified without disaggregation). Diet quality was assessed using the Healthy Eating Index-2015 and Nutrient-Rich Food Index 9·3.
settingTwenty areas in Japan.
participantsAdults aged 20-69 years (
resultsEnergy contribution of HPF was higher when dishes prepared away from home were classified at dish level than food level (48·3 %
conclusionsHPF accounted for at least one-third of energy intake of Japanese adults. Regardless of the classification methods for dishes prepared away from home, higher consumption of HPF was associated with lower diet quality.
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Registered trials
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