Nutritional Evaluation of Japanese Take-out Lunches Compared with Western-style Fast Foods Supplied in Japan

Abstract

Take-out lunches and fast foods supplied in Japan were separated into nine groups based on main dishes and their nutritional contents were compared. Among the groups, Group A which contained raw, grilled or boiled fish and its derivative (AX) were considered to be traditional-type Japanese diets. Group B and C contained fried fish and meats as the main dish, respectively, and their derivatives BX, CX were the hybrid of the two types mentioned above. Group E that included hamburger sets and pizzas was regarded as Western-style fast foods. A and AX contained suitable levels of total energy and optimum proportions of fat energy ratio, polyunsaturated fatty acids/saturated fatty acids (P/S) and n -6 fatty acids/n -3 fatty acids (n -6/n -3). In comparison, E showed high levels of fat energy ratio and extremely low value in P/S caused by high levels of saturated fatty acids, which caused significantly high scores in both atherogenic and thrombogenic indices. B, C and their derivatives also scored high in total energy, fat energy ratio and had a higher tendency of n -6/n -3. These findings indicated that take-out lunches classified into traditional Japanese style (Group A and AX) were relatively good diets regarding total energy, fat energy ratio and lipid-related proportions, respectively.