Diet quality is lowest among young people, linked to income and lifestyle - University of Tokyo

A survey by a research group at the University of Tokyo revealed on the 21st that the dietary quality of Japanese people is lowest for both men and women from adolescence to their early 20s, and relatively high for middle-aged and older people. Income, educational level, and the habit of skipping breakfast are all related, and the research group says, ``Acquiring and maintaining good eating habits from a young age may lead to long-term health maintenance.''

A research group led by Kimimi Okubo, a specially appointed professor at the University of Tokyo Graduate School, surveyed 4,455 Japanese people aged 1 to 79 in 32 prefectures from 2016 to 2020. Participants were asked to record their meals for a total of eight days, two days each during different seasons, and the overall balance of their meals was evaluated using two indicators.

Indicators centered on foods such as vegetables, fruits, and dairy products reached their lowest values ​​around age 23 for men and around age 16 for women. In terms of nutritional evaluation indicators such as vitamins and protein, the lowest values ​​were found for both men and women around the age of 24. On the other hand, there was a tendency for scores to increase as age increased.

Additionally, for children aged 1 to 17, the higher their household income and the educational level of their guardians, the better the quality of their diet, and for adults, a relationship was also found between income and the child's educational level. Skipping breakfast and smoking were also associated with poor diet quality.

The research group points out that the reason for the low quality of diet among young people may be related to changes in their living environment as they go to higher education or find employment. Project Professor Okubo says, ``It is important to create opportunities to learn how to choose healthy meals at schools and workplaces, and to create an environment where people can choose nutritionally balanced meals at affordable prices at cafeterias, convenience stores, and restaurants.'' The paper was published in an international journal of nutrition.