Table 2.
Participant characteristics by tertiles (T) of energy contribution of highly processed foods*; Japanese adults aged 20–69 years (n 388), 2013
| Dish-level classification† | Food-level classification‡ | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| All | T1 | T2 | T3 | T1 | T2 | T3 | ||||||||||
| (n 388) | (n 129) | (n 130) | (n 129) | P trend § | (n 129) | (n 130) | (n 129) | P trend § | ||||||||
| Age (years) | 44·5 | 13·3 | 48·2 | 13·4 | 45·9 | 12·9 | 39·4 | 12·1 | < 0·0001 | 47·6 | 14·2 | 44·7 | 12·8 | 41·3 | 12·2 | 0·0001 |
| Height (cm) | 164·0 | 8·4 | 163·7 | 8·2 | 162·4 | 8·7 | 165·9 | 8·1 | 0·03 | 163·0 | 8·2 | 164·0 | 9·1 | 164·9 | 7·9 | 0·07 |
| Body weight (kg) | 62·9 | 12·7 | 63·1 | 13·0 | 61·7 | 13·7 | 64·0 | 11·2 | 0·57 | 61·5 | 12·2 | 64·4 | 13·9 | 62·8 | 11·7 | 0·51 |
| BMI (kg/m2) | 23·3 | 3·7 | 23·4 | 3·9 | 23·2 | 3·8 | 23·2 | 3·1 | 0·51 | 23·0 | 3·7 | 23·8 | 3·8 | 23·0 | 3·4 | 0·77 |
| Physical activity (MET × h) | 37·3 | 5·7 | 38·0 | 5·7 | 37·0 | 5·2 | 36·8 | 6·0 | 0·11 | 37·8 | 5·8 | 36·7 | 5·6 | 37·3 | 5·5 | 0·54 |
| Female (n, %) | 192 | 49·5 | 64 | 49·6 | 73 | 56·2 | 55 | 42·6 | 0·26 | 63 | 48·8 | 64 | 49·2 | 65 | 50·4 | 0·80 |
| Education level (n, %) | 0·12 | 0·14 | ||||||||||||||
| Junior or senior high school | 110 | 28·4 | 44 | 34·1 | 38 | 29·2 | 28 | 21·7 | 44 | 34·1 | 36 | 27·7 | 30 | 23·3 | ||
| Vocational school or junior college | 144 | 37·1 | 41 | 31·8 | 50 | 38·5 | 53 | 41·1 | 46 | 35·7 | 43 | 33·1 | 55 | 42·6 | ||
| University or graduate school | 134 | 34·5 | 44 | 34·1 | 42 | 32·3 | 48 | 37·2 | 39 | 30·2 | 51 | 39·2 | 44 | 34·1 | ||
| Smoking status (n, %) | 0·002 | 0·000 | ||||||||||||||
| Never smoker | 217 | 55·9 | 79 | 61·2 | 78 | 60·0 | 60 | 46·5 | 81 | 62·8 | 76 | 58·5 | 60 | 46·5 | ||
| Past smoker | 71 | 18·3 | 27 | 20·9 | 21 | 16·2 | 23 | 17·8 | 26 | 20·2 | 24 | 18·5 | 21 | 16·3 | ||
| Current smoker | 100 | 25·8 | 23 | 17·8 | 31 | 23·9 | 46 | 35·7 | 22 | 17·1 | 30 | 23·1 | 48 | 37·2 | ||
MET, metabolic equivalents.
Values are means and standard deviations for continuous variables unless otherwise indicated.
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.
Derived from a Mantel–Haenszel extension χ2 test for categorical variables and linear trend test for continuous variables. For linear regression, the median value in each tertile category of the energy contribution of highly processed foods was used as a continuous variable. The median (range) energy contribution (%) of highly processed foods per tertile were as follows: 1st = 32·5 (14·8–40·9), 2nd = 47·7 (41·2–54·2) and 3rd = 62·7 (54·5–100) for the dish-level classification method; and 1st = 21·9 (9·6–26·7), 2nd = 31·1 (26·9–37·4) and 3rd = 43·6 (37·5–79·6) for the food-level classification method.