TY - JOUR
T1 - Frequency of consumption of balanced meals, bodyweight gain and incident risk of glucose intolerance in Japanese men and women
T2 - A cohort study
AU - Sakurai, Masaru
AU - Ishizaki, Masao
AU - Morikawa, Yuko
AU - Kido, Teruhiko
AU - Naruse, Yuchi
AU - Nakashima, Yuki
AU - Okamoto, Chiaki
AU - Nogawa, Kazuhiro
AU - Watanabe, Yuuka
AU - Suwazono, Yasushi
AU - Hozawa, Atsushi
AU - Yoshita, Katsushi
AU - Nakagawa, Hideaki
N1 - Funding Information:
This research was supported by a grant‐in‐aid from the Ministry of Health, Labor and Welfare, Health and Labor Sciences Research Grants, Japan (Comprehensive Research on Cardiovascular Disease and Life‐related Disease: H26‐Junkankitou [Seisaku]‐Ippan‐001; H29–Junkankitou–Ippan–003, and 20FA1002), and the Japan Society for the Promotion of Science KAKENHI Grant (Scientific Research [C] JP 17K09135).
Publisher Copyright:
© 2020 The Authors. Journal of Diabetes Investigation published by Asian Association for the Study of Diabetes (AASD) and John Wiley & Sons Australia, Ltd
PY - 2021/5
Y1 - 2021/5
N2 - Aims/Introduction: This cohort study assessed the risk for bodyweight gain and development of glucose intolerance based on the frequency of consumption of balanced meals including grain, fish or meat and vegetables. Materials and Methods: The participants (8,573 men, 3,327 women) were employees of a company in Japan. A self-administered questionnaire was used to evaluate the frequency of balanced meal consumption. Bodyweight changes and the incidence of glucose intolerance (glycated hemoglobin >6.0%) during the 3-year follow-up period were determined through annual health examinations. Results: The mean bodyweight change over a period of 3 years was 0.78 kg for men and 0.84 kg for women. A lower frequency of balanced meals was associated with a higher bodyweight gain for men (P for trend = 0.004), but not for women. During the study, 464 men and 115 women developed glucose intolerance. Overall, the frequency of balanced meals was not associated with the risk of glucose intolerance in either sex. However, the interaction between the frequency of balanced meals and degree of obesity had a significant effect on the incidence of glucose intolerance in men (P = 0.005), with less frequent consumption of balanced meals being associated with a higher risk for glucose intolerance among men with a BMI ≥25.0 kg/m2 (P for trend = 0.007). Conclusions: A higher frequency of balanced meals, including grain, fish or meat and vegetable dishes – important components of healthy Japanese food – was associated with a lower risk of glucose intolerance in obese men, but not in non-obese men and women.
AB - Aims/Introduction: This cohort study assessed the risk for bodyweight gain and development of glucose intolerance based on the frequency of consumption of balanced meals including grain, fish or meat and vegetables. Materials and Methods: The participants (8,573 men, 3,327 women) were employees of a company in Japan. A self-administered questionnaire was used to evaluate the frequency of balanced meal consumption. Bodyweight changes and the incidence of glucose intolerance (glycated hemoglobin >6.0%) during the 3-year follow-up period were determined through annual health examinations. Results: The mean bodyweight change over a period of 3 years was 0.78 kg for men and 0.84 kg for women. A lower frequency of balanced meals was associated with a higher bodyweight gain for men (P for trend = 0.004), but not for women. During the study, 464 men and 115 women developed glucose intolerance. Overall, the frequency of balanced meals was not associated with the risk of glucose intolerance in either sex. However, the interaction between the frequency of balanced meals and degree of obesity had a significant effect on the incidence of glucose intolerance in men (P = 0.005), with less frequent consumption of balanced meals being associated with a higher risk for glucose intolerance among men with a BMI ≥25.0 kg/m2 (P for trend = 0.007). Conclusions: A higher frequency of balanced meals, including grain, fish or meat and vegetable dishes – important components of healthy Japanese food – was associated with a lower risk of glucose intolerance in obese men, but not in non-obese men and women.
KW - Cohort study
KW - Japanese meal
KW - Nutritional epidemiology
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U2 - 10.1111/jdi.13392
DO - 10.1111/jdi.13392
M3 - Article
C2 - 32869545
AN - SCOPUS:85091218351
VL - 12
SP - 763
EP - 770
JO - Journal of Diabetes Investigation
JF - Journal of Diabetes Investigation
SN - 2040-1116
IS - 5
ER -