Identification and estimation of the intake of fermented foods and their contribution to energy and nutrients among Japanese adults.

ABSTRACT:

Objective

Few studies have reported intakes of fermented foods with their clear definitions. This study aimed to identify fermented foods and beverages consumed in Japan based on international definitions and to estimate their intake and contribution to energy and nutrients.

Design

Data from a 16-d (four non-consecutive days within each season at 3-month intervals) semi-weighted dietary records (DR) were used. To identify 'entirely fermented foods' and 'partially fermented foods', a literature search on food processing and ingredients was conducted for all foods that appeared in the DR. For 'partially fermented foods', only the weight of the fermented food component was included in the estimation of total fermented food intake.

Setting

Four regions in Japan: Osaka, Na

SUBMITTER: Fujihashi H 

PROVIDER: S-EPMC11617413 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature