Table 4.
Comparison of food preference scores as assessed by the JFPQ between the non-obese and abdominal-obese groups.
| Non-Obese (N = 38) |
Abdominal-Obese (N = 30) |
Unadjusted | Sex and Age-Adjusted | |
|---|---|---|---|---|
| p Value | p Value | |||
| Carbohydrate group (%) | 34.8 ± 15.5 | 50.5 ± 15.2 | <0.001 | 0.007 |
| Sweet (%) | 28.2 ± 16.5 | 43.8 ± 17.6 | <0.001 | 0.011 |
| 2. Japanese sweets | 2.9 ± 2.8 | 5.3 ± 3.5 | 0.002 | 0.027 |
| 13. Sweet breads | 2.4 ± 2.6 | 4.0 ± 2.5 | 0.014 | 0.174 |
| 16. Fruits | 5.6 ± 3.0 | 6.5 ± 2.6 | 0.162 | 0.358 |
| 17. Soft drinks (juice) | 2.1 ± 2.8 | 4.3 ± 3.0 | 0.003 | 0.029 |
| 28. Candy (drop, lollipop) | 1.2 ± 1.6 | 1.8 ± 2.1 | 0.130 | 0.215 |
| Non-sweet (%) | 43.0 ± 18.5 | 58.9 ± 16.0 | <0.001 | 0.023 |
| 4. Rice cracker | 2.8 ± 2.6 | 4.6 ± 2.6 | 0.006 | 0.053 |
| 5. White rice | 5.8 ± 2.8 | 7.5 ± 2.1 | 0.009 | 0.106 |
| 7. Udon/Soba noodles | 5.0 ± 2.5 | 7.0 ± 2.5 | 0.002 | 0.030 |
| 19. Non-sweet breads | 3.6 ± 3.1 | 4.5 ± 3.0 | 0.219 | 0.705 |
| Fat group (%) | 37.9 ± 19.5 | 55.5 ± 16.9 | <0.001 | 0.002 |
| Sweet (%) | 39.9 ± 29.9 | 56.0 ± 24.1 | 0.019 | 0.042 |
| 1. Cakes (Western sweets) | 4.4 ± 3.4 | 6.2 ± 3.4 | 0.039 | 0.074 |
| 20. Pastries | 3.5 ± 3.2 | 4.6 ± 2.5 | 0.151 | 0.414 |
| 30. Sweet chocolates | 4.0 ± 3.3 | 6.0 ± 2.8 | 0.008 | 0.007 |
| Non-sweet (%) | 36.9 ± 18.5 | 55.3 ± 19.6 | <0.001 | 0.001 |
| 3. Snacks | 3.0 ± 2.9 | 5.7 ± 2.9 | <0.001 | <0.001 |
| 6. High-fat ramen noodles | 4.1 ± 2.8 | 6.8 ± 2.8 | <0.001 | 0.002 |
| 8. High-fat Western-style meal | 4.4 ± 2.4 | 5.2 ± 2.7 | 0.254 | 0.662 |
| 9. Hamburgers | 2.8 ± 2.8 | 4.5 ± 3.3 | 0.023 | 0.037 |
| 12. High-fat breads | 3.4 ± 2.7 | 4.4 ± 2.9 | 0.125 | 0.278 |
| 14. Deep-fried foods | 4.4 ± 2.5 | 6.6 ± 2.3 | <0.001 | 0.003 |
| Protein group (%) | 51.8 ± 17.1 | 72.8 ± 11.7 | <0.001 | <0.001 |
| 10. Fish | 5.3 ± 2.2 | 7.2 ± 2.3 | 0.001 | 0.009 |
| 15. Meat | 5.6 ± 2.5 | 7.4 ± 2.5 | 0.003 | 0.008 |
| 21. Soybean products | 4.9 ± 3.0 | 7.1 ± 2.2 | 0.002 | 0.053 |
| 22. Eggs | 4.9 ± 2.3 | 7.4 ± 1.9 | <0.001 | <0.001 |
| Dietary fiber group (%) | 52.6 ± 21.5 | 64.6 ± 17.1 | 0.016 | 0.200 |
| 11. Vegetables | 6.4 ± 2.3 | 7.3 ± 2.2 | 0.106 | 0.348 |
| 16. Fruits | 5.6 ± 3.0 | 6.5 ± 2.6 | 0.162 | 0.358 |
| 23. Seaweeds | 4.5 ± 2.5 | 6.3 ± 2.4 | 0.004 | 0.089 |
| 24. Mushrooms | 4.6 ± 2.9 | 5.7 ± 2.7 | 0.112 | 0.729 |
The data are presented as the means ± SDs. Food preferences for each nutrient group are presented as percentages of the total score to the full score, and the preferences for each food item are presented as scores. p values were calculated using Student’s t-test. Multiple regression analysis was performed with age and sex as covariates. JFPQ, Japan Food Preference Questionnaire.