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. 2017;26(5):837-848.
doi: 10.6133/apjcn.072016.11.

Overall nutrient and total fat intake among Japanese people: The INTERLIPID Study Japan

Tatsuya Koyama  1 , Katsushi Yoshita  2 , Nagako Okuda  3 , Shigeyuki Saitoh  4 , Kiyomi Sakata  5 , Akira Okayama  6 , Hideaki Nakagawa  7 , Naoko Miyagawa  8 , Katsuyuki Miura  8   9 , Queenie Chan  10 , Paul Elliott  10 , Jeremiah Stamler  11 , Hirotsugu Ueshima  9
Affiliations

Overall nutrient and total fat intake among Japanese people: The INTERLIPID Study Japan

Tatsuya Koyama et al. Asia Pac J Clin Nutr. 2017.

Abstract

Background and objectives: Total fat intake is linked to the intake of other nutrients. Little data are available on the extent to which total fat affects diet quality in Japanese people. We investigated the relationship between total fat intake and other nutrient intake using INTERLIPID/ INTERMAP data on Japanese people living in Japan.

Methods and study design: The participants included 371 men and 401 women with a healthy body mass index and between the ages of 40 and 59 from 4 population samples in Japan. Nutrient intake data were based on four in-depth 24-hour dietary recalls per person.

Results: Analysis of covariance adjusted for age revealed that total fat intake was positively related to intakes of calcium, thiamine, riboflavin, meat, eggs, and milks and dairy products for both sexes. Total fat intake was inversely associated with carbohydrate and cereals intake for both sexes. On average, men with total fat intake between 25.0 and 27.4% of total energy had saturated fatty acids above 7%, which is the upper limit recommended for preventing lifestyle-related diseases. Men with total fat intake less than 20% of total energy had a higher risk of not meeting the Dietary Reference Intakes for Japanese (2015) for some nutrients.

Conclusions: Total fat intake was positively associated with calcium, thiamine, and riboflavin intakes and inversely associated with carbohydrate intake. Our results suggest that in 40-59-year-old men with a healthy body mass index, total fat intake between 20 and 27% of total energy may best support adequate intake of other nutrients.

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