Fumi Hayashi

Trends in the prevalence of anaemia in Japanese adult women, 1989–2003

OBJECTIVE There is an increasing concern of anaemia in Japanese women, but no national trend data has existed to date. We analysed long-term national trends of anaemia in adult women. DESIGN Secondary analyses of 15 consecutive cross-sectional nationwide surveys conducted during the period 1989-2003. Analyses were based on 5-year intervals (1989-1993, 1994-1998, 1999-2003). SETTING Japan. SUBJECTS The subjects included the National Health and Nutrition Survey of Japan (NHNS-J) population. Analyses were based on 50 967 non-pregnant/non-lactating women aged 20 years and over, with complete data sets. We stratified subjects into six age groups (20-29 years, 30-39 years, 40-49 years, 50-59 years, 60-69 years and 70+ years), and three age groups (20-49 years, 50-69 years, 70+ years) for analyses on residential areas (metropolitan, cities and towns). RESULTS Decreases in trends of mean haemoglobin values (intravenous) were significant in all age groups. Changes in the prevalence of anaemia were significant only in women aged 30-39 and 40-49 years. Anaemia (haemoglobin < 12.0 g dl-1) increased from 16.8% to 20.6% in women aged 30-39 years, and from 20.2% to 26.9% in women aged 40-49 years, respectively. Prevalence was highest in women aged 70 years and older in all times, but no significant change was observed. CONCLUSIONS Haemoglobin values have declined significantly in all ages in the last 15 years. Anaemia was especially significant in women aged 30-39 years and 40-49 years. Our findings suggest that a large number of young women in Japan are at risk of anaemia, so continuous monitoring and controlling efforts of this trend are needed.

Association of enjoyable childhood mealtimes with adult eating behaviors and subjective diet-related quality of life.

OBJECTIVE This study examined whether the experience of enjoyable mealtimes at home during childhood was related to eating behaviors and subjective diet-related quality of life in adulthood. METHODS The study used data (n = 2,936) obtained from a research program about Shokuiku (food and nutrition education) conducted by the Cabinet Office in Japan in November and December 2009. The study employed logistic regression adjusted for all predictor variables. RESULTS Enjoyable eating experiences in childhood were positively associated with a balanced diet (meals with 3 dishes; odds ratio [OR]: 1.78, 95% confidence interval [CI]: 1.45-2.19), eating vegetable dishes (OR: 1.71, 95% CI: 1.37-2.12), and subjective diet-related quality of life scores (OR: 3.84, 95% CI: 3.14-4.70) in adulthood. CONCLUSIONS AND IMPLICATIONS This study suggests that enjoyable eating experiences at home during childhood appear to promote healthy eating habits and the development of a positive diet-related quality of life in the future.

Why Is Creating a Healthy Food Environment So Crucial to Making Improvements in Diet-Related NCDs?

Non-communicable diseases (NCDs) such as cardiovascular diseases, cancers, chronic respiratory diseases, and diabetes are the leading cause of death worldwide. To decrease the global burden of NCDs and strengthen national efforts to combat NCDs, the World Health Organization (WHO) released the Global Action Plan for the Prevention and Control of NCDs 2013-2020. This plan provides established procedures and several policy options for member countries and other partners. Although many countries recognize that prevention of NCDs is an important health priority, their governments currently face a challenge: How do they adopt a multi-sectoral approach to promoting a healthy lifestyle among their populations? For this, all sectors of the food system (primary production, food processing, distribution, marketing, retail, catering, and food service) need to coordinate with each other for future governance. Since regulatory policy intervention areas for diet-related NCDs are widespread throughout the global food system, for future perspectives, comprehensive and coordinated approaches are needed for policy development and implementation across all levels of governments and food sectors in order to ensure sustainable policy action.