Abstract
We identified dish-based dietary patterns for breakfast, lunch, and dinner and assessed the diet quality of each pattern. Dietary data were obtained from 392 Japanese adults aged 20–69 years in 2013, using a 4 d dietary record. K-means cluster analysis was conducted based on the amount of each dish group, separately for breakfasts (n = 1462), lunches (n = 1504), and dinners (n = 1500). The diet quality of each dietary pattern was assessed using the Healthy Eating Index 2015 (HEI-2015) and Nutrient-Rich Food Index 9.3 (NRF9.3). The extracted dietary patterns were as follows: ‘bread-based’ and ‘rice-based’ for breakfast; ‘bread’, ‘rice-based’, ‘ramen’, ‘udon/soba’, and ‘sushi/rice bowl dishes’ for lunch; and ‘miscellaneous’, ‘meat dish and beer’, and ‘hot pot dishes’ for dinner. For breakfast, the HEI-2015 and NRF9.3 total scores were higher in the ‘rice-based’ pattern than the ‘bread-based’ pattern. For lunch, the HEI-2015 and NRF9.3 total scores were relatively high in the ‘rice-based’ pattern and low in the ‘ramen’ pattern. For dinner, the HEI-2015 total score was the highest in the ‘meat dish and beer’ pattern, and the NRF9.3 total score was higher in the ‘hot pot dishes’ than the ‘miscellaneous’ pattern. These results suggested that breakfast, lunch, and dinner have distinctive dietary patterns with different diet qualities.
Highlights
Many studies in nutritional epidemiology have focused on single foodsReceived: November 2020 Accepted: December 2020 Published: 28 December 2020 and specific nutrients, this approach may be inappropriate in considering synergistic and interactive effects among foods and nutrients [1,2,3]
The present analysis included 1587 days of dietary data obtained from 392 Japanese adults with a mean age of 44.5 years (SD 13.4) and a mean Body mass index (BMI) of 23.3 kg/m2 (SD 3.6)
Of the 59 dish groups, the numbers of dish groups consumed in ≥3% of the total number of meals were 24, 37, and 37 for breakfast, lunch, and dinner, respectively
Summary
Many studies in nutritional epidemiology have focused on single foodsReceived: November 2020 Accepted: December 2020 Published: 28 December 2020 and specific nutrients, this approach may be inappropriate in considering synergistic and interactive effects among foods and nutrients [1,2,3]. A growing interest in dietary pattern analysis considers overall diet rather than individual foods or nutrients. Since people eat foods in specific combinations at mealtimes [4,5,6,7,8], grouping breakfast, lunch, and dinner together may overlook the distinctive dietary patterns of each eating occasion [4]. There have been several studies investigating meal-specific dietary patterns for breakfast [9,10] and all main meals (breakfast, lunch, or dinner) [4,11,12,13]. These studies have indicated associations of specific dietary patterns at breakfast, lunch, or dinner with an overall dietary pattern [11], overall diet quality [9], and risk of hyperglycaemia [12]
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