Table 1.
Descriptive statistics of energy contribution (%) from foods classified by level of food processing; Japanese adults aged 20–69 years (n 388), 2013
| Dish-level classification* | Food-level classification† | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Mean‡ | sd | UPF | BPF | MPF | HPF | UPF | BPF | MPF | HPF | |
| Dish-level classification* | ||||||||||
| UPF | 16·9 | 8·3 | 1·00 | 0·17 | 0·21 | −0·71 | 0·79 | −0·06 | 0·01 | −0·46 |
| BPF | 29·8 | 10·9 | 1·00 | −0·04 | −0·78 | −0·04 | 0·84 | −0·19 | −0·61 | |
| MPF | 5·0 | 3·6 | 1·00 | −0·31 | 0·07 | −0·13 | 0·76 | −0·20 | ||
| HPF | 48·3 | 15·6 | 1·00 | −0·41 | −0·53 | −0·04 | 0·71 | |||
| Food-level classification† | ||||||||||
| UPF | 23·4 | 7·3 | 1·00 | −0·10 | −0·02 | −0·55 | ||||
| BPF | 36·8 | 9·6 | 1·00 | −0·20 | −0·70 | |||||
| MPF | 6·9 | 4·1 | 1·00 | −0·18 | ||||||
| HPF | 32·9 | 11·5 | 1·00 | |||||||
UPF, unprocessed or minimally processed foods; BPF, basic processed foods; MPF, moderately processed foods; HPF, highly processed foods.
*
Dishes prepared away from home (e.g. ready-made dishes from the supermarket and restaurant meals) were classified without recipe disaggregation.
†
Dishes prepared away from home (e.g. ready-made dishes from the supermarket and restaurant meals) were classified after disaggregation into food ingredients.
‡
P < 0·0001 for all differences in the energy contribution of each food group between the dish- and food-based classification methods (paired t test).