非肥満男性における内臓脂肪蓄積 (隠れ肥満) と食事バランスガイドのサービング (SV) の概念との関連

Abstract

“Japanese Food Guide” categorizes food into five categories using the unit “serving (SV)” and the SV provides a reasonable description of dietary balance of a meal for healthy Japanese. The study aimed to study between SV and visceral fat accumulation in middle-aged Japanese men without obesity. This study investigated 431 non-obese men, with no medication who had undergone a health check-up, and BMI and visceral fat area was determined. A food frequency questionnaire based on food groups (FFQg) was used to obtain a detailed assessment of food intake and physical activity levels. We investigated a relationship between “estimated SV (eSV)” calculated from FFQg and physical activity, and visceral fat accumulation. In men with BMI<25, the average eSV of meat/beans and snacks and beverages was significantly higher and the average eSV of milk/milk products was significantly lower than those of the group without visceral fat accumulation. It is suggested that visceral fat accumulation was related with food group intake evaluated by eSV. “Japanese Food Guide” may be useful for nutrition guidance for improving visceral fat accumulation.