Snack Selection Influences Nutrient Intake, Triglycerides, and Bowel Habits of Adult Women: A Pilot Study

Because appropriate snacking can promote a healthy body weight and serve as an important contributor to a healthy diet for women, identification of suitable foods for incorporation between meals is essential. We investigated the influence of short-term (2 weeks) incorporation of 100-kcal servings of snacks of dried plums vs low-fat cookies twice daily on total energy and nutrient intake, biochemical parameters, and bowel habits in a randomized crossover design of two 2-week trials separated by a 2-week wash-out period in 26 women aged 25 to 54 years with a body mass index between 24 and 35. Incorporation of dried plums or low-fat cookies into the diet did not alter energy intake or weight; however, compared to cookies, dried plums promoted greater (P≤0.05) intake of fiber, potassium, riboflavin, niacin, and calcium. Total fat intake tended (P=0.094) to decrease with dried plum consumption, as did cholesterol intake (P=0.098). Plasma triglyceride concentration remained unchanged (P>0.05) by dried plum consumption and was 17.0±29.2 mg/dL (0.19±0.33 mmol/L) higher (P≤0.05) after consumption of low-fat cookies vs dried plums at the end of 2 weeks. Dried plums promoted a softer (P≤0.05) stool consistency vs usual intake and in comparison to intake of low-fat cookies. These results suggest that relative to a commercially processed low-fat cookie snack, dried plums promote more favorable plasma triglyceride responses, improved dietary quality, and slightly improved bowel function.     

The role of familiarity on modeling of eating and food consumption in children

This study investigates the effects of peer and sibling influence on the cookie intake of normal-weight children. A total of 44 children (24 girls and 20 boys) aged 5-11 participated in this study. Children played a sorting task while being exposed to a large amount of cookies. Children were tested alone or with an unfamiliar peer or with a sibling. Results indicated that the social condition was related to the participants' energy intake. Children eating with their siblings ate more cookies than did children eating with strangers and also consumed more cookies than did children eating alone. This pattern of results is consistent with previous research in adults indicating that familiarity between co-eaters influence how much one choose to eat. Furthermore, the degree of intake matching was extremely high among strangers, but low and not statistically significant in dyads of siblings. We conclude that matching effect is not ubiquitous and that familiarity affects the level of matching of eating in children.     

Efficacy of Fruit-Purees as Partial Fat-Replacements in a Chocolate Cake and Cookie Recipe

ABSTRACT

Three types of fruit purees (prone, apricot, applesauce) were evaluated as partial fat replacements in a chocolate cake and spice cookie recipe. Reduced fat versions and control recipes of each product were evaluated on three palatability characteristics and two measures of acceptability. Overall, palatability characteristics and acceptability of reduced fat cookies using prune, apricot and applesauce purees as fat replacements did not differ significantly from the full-fat control cookie. Results were mixed for the chocolate cake recipe. Reduced fat chocolate cakes made with fruit purees were rated significantly lower than the control for tenderness and acceptability, but, were not rated significantly different for moistness and flavor. The efficacy of these foods as fat replacements in producing acceptable reduced-fat desserts and snacks, nutritional impact, and cost implications are discussed.     

Use Of Food Nutrition Labels is Associated with Lower Fat Intake

Objective The Nutrition Labeling and Education Act of 1990 mandated that standardized nutrition information appear on almost all packaged foods manufactured after May 1994. This study describes the demographic and diet-related psychosocial correlates of nutrition label use, and examines the relationship between label use and diet.Design/subjects Data are from a random-digit-dial telephone survey of 1,450 adult residents of Washington State. The questionnaire assessed nutrition label use, fat-related diet habits, fruit and vegetable consumption, diet-related psychosocial factors, health behavior, and demographic characteristics.Statistical analyses Analyses examined associations of demographic characteristics with nutrition label use; diet-related psychosocial factors and health behavior with nutrition label use, controlled for demographic characteristics; and nutrition label use with fat and fruit and vegetable intake, controlled for demographic characteristics and psychosocial factors.Results Nutrition label use was significantly higher among women, residents younger than 35 years, and residents with more than a high school education. When controlled for demographic characteristics, the strongest predictors of label use were believing in the importance of eating a low-fat diet, believing in an association between diet and cancer, and being in the maintenance stage of change for adopting a low-fat diet. Label use was significantly associated with lower fat intake and, after controlling for all demographic, psychosocial, and behavioral variables, explained 6% of the variance in fat intake (P<.001). Label use was not associated with fruit and vegetable consumption.Applications/conclusion Persons successfully limiting their fat intake use nutrition labels, suggesting that the new nutrition labels are helpful. Dietetics professionals can use the results of this study to emphasize to their clients the importance of reading nutrition labels in maintaining a low-fat diet. J Am Diet Assoc. 1999;99:45-50,53.     

Is dietary fat intake related to liking or household availability of high- and low-fat foods?

OBJECTIVE: Despite the increasing availability of low- and reduced-fat foods, Americans continue to consume more fat than recommended, which may be a contributing factor to the obesity epidemic. This investigation examined relationships between liking and household availability of high- and low-fat foods and their association with dietary fat intake. RESEARCH METHODS AND PROCEDURES: A food frequency questionnaire assessed percent calories from fat consumed over the past year in 85 men and 80 women. Participants reported their degree of liking 22 "high-fat foods" (>45% calories from fat) and 22 "low-fat foods" (<18% calories from fat), and the number and percentage (number of high- or low-fat foods/total number of foods x 100) of these high- and low-fat foods in their homes. RESULTS: Hierarchical regression analyses examined the ability of liking and household availability of low- and high-fat foods to predict percent dietary fat intake. After controlling for age, sex, and BMI, liking ratings for high- and low-fat foods and the interaction of liking for low-fat foods by the percentage of low-fat foods in the household were significant predictors of percent dietary fat consumed. Greater liking of high-fat foods and lower liking of low-fat foods, both alone and combined with a lower percentage of low-fat foods in the home, were predictive of higher dietary fat intake. DISCUSSION: Interventions designed to reduce dietary fat intake should target both decreasing liking for high-fat foods and increasing liking for low-fat foods, along with increasing the proportion of low-fat foods in the household.     

Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch

Experimental cookies were formulated with a resistant starch-rich powder (RSRP) prepared from autoclave-treated lintnerized banana starch. The products were studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. In order to evaluate the acceptance of RSRP-products, a first affective test was carried out on four cookie formulations containing different RSRP levels. The formulation chosen corresponded to a wheat flour:RRSP ratio of 15:85. Chemical composition of the cookies showed no difference in ash and lipid contents between control (100% wheat flour) and RSRP-cookies (P<0.05). RSRP-cookies had higher AS and RS levels than control cookies, from the addition of RSRP. The hydrolysis index (HI)-based predicted glycemic index for the RSRP-cookies was 60.53, which was significantly lower than for control samples (77.62), suggesting a “slow carbohydrate” feature for the RSRP-based goods. The second affective test indicated similar preference for RSRP-containing cookies and control samples. Results reveal RSRP from banana starch as a potential ingredient for bakery products containing slowly digestible carbohydrates.     

The specificity of restrained versus unrestrained eaters' responses to food cues: general desire to eat,or craving for the cued food?

Previous research has shown that exposure to food cues increases eating, especially in restrained eaters. The present study attempted to determine whether this elevated consumption reflects a general desire to eat in response to food cues, or specific desire/craving for the cued food. Restrained and unrestrained eaters were exposed to the smell of either pizza, cookies, or no smell for 10 minutes, were asked to write their thoughts (corresponding to the smell cue) about pizza, cookies or in general, and were then presented with either pizza or cookies to 'taste and rate'. Results indicated that restrained eaters are more responsive than are unrestrained eaters to pre-eating exposure to smell and thought cues, eating significantly more after such cues. An interaction with food type, however, indicated that restrained eaters ate more only when the food presented to eat was the same as the prior food cues. Self-reported desire to eat, liking, and craving for a particular food increased somewhat for restrained eaters after exposure to the smell and thought of that food. Restrained eaters' intake of a food that differed from the pre-eating food cues did not differ from their intake following no prior exposure to food cues. Restrained eaters thus showed a highly specific response to exposure to food cues.     

The effect of a low-fat diet on luteal-phase prolactin and oestradiol concentrations and erythrocyte phospholipids in normal premenopausal women

1. Fifteen normal premenopausal women followed a low-fat diet for a period of 2 months. 2. Daily fat intake was reduced from 81 g on their customary diet to 36 g on the low-fat diet. A significant reduction in total energy intake and an increase in the dietary polyunsaturated fat: saturated fat ratio was also observed. There was a significant decline in body-weight, percentage body fat and total serum cholesterol, but no significant change in high-density-lipoprotein-cholesterol. 3. Luteal-phase prolactin concentrations were not altered, but there was a significant decline in oestradiol concentrations on the low-fat diet. The proportion of erythrocyte inositol-phospholipid was increased on the low-fat diet and there was a significant increase in the 20:4 omega 6 (arachidonate) content of inositol-phospholipids. No significant changes in the content or fatty acid compositions of other phospholipid fractions were observed. 4. Further investigation of the effect of level and type of dietary fat on the content and fatty acid composition of membrane inositol-phospholipids are required. Long-term studies investigating the response of both prolactin and oestradiol to dietary fat reduction are also warranted.     

Desire to eat high- and low-fat foods following a low-fat dietary intervention

OBJECTIVE: This study examined changes in desires to eat high-fat and low-fat foods across an obesity treatment program. The hypotheses under examination were (1) preferences for low-fat foods would increase across time and (2) preferences for high-fat foods would decrease across time. DESIGN: Single-group, prospective examination of desires to eat 48 foods, categorized according to fat content, before and after the 16-week treatment program. SETTING: University clinic, Memphis, Tennessee. PARTICIPANTS: 118 obese (mean weight = 194.4 lbs) women (mean age = 45.24 years) participating in an obesity treatment program. INTERVENTION: A 16-week cognitive-behavioral program for obesity. VARIABLES MEASURED: Desires to eat 48 foods varying in fat content and whether or not participants actually ate these foods. ANALYSIS: Analysis of variance, multiple regression, and paired t tests. RESULTS: The results indicate that during the program, preferences for low-fat foods increased, whereas preferences for high-fat foods decreased. These changes mirrored the changes in consumption of both low-fat and high-fat foods. CONCLUSIONS AND IMPLICATIONS: Within a behavioral economic perspective, the reinforcement value of low-fat foods may increase following a low-fat dietary intervention, whereas the reinforcing properties of high-fat foods may decline. This is desirable as low-fat foods hold many advantages over high-fat foods in terms of weight maintenance.     

Low-Fat Diet Practices of Older Women: Prevalence and Implications for Dietary Assessment

Objective To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ).Subjects Subjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative).Statistical analysis For 26 FFQ questions, we receded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ.Results Low-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2 g fat (29.0%), and 9.6 g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status.Conclusion Failure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents. J Am DietAssoc. 1996; 96:670-676, 679.     

Relation between breakfast food choices and knowledge of dietary fat and fiber among Swedish schoolchildren.

PURPOSE: To investigate dietary knowledge and beliefs of schoolchildren, in relationship to breakfast choices, with specific attention to fat and fiber content. METHODS: Food choice and perceptions were studied by interviews using the "stacking box methodology". Youth (n = 181) aged 11-15 years were instructed to select food items among photographs of breakfast foods. In addition to choosing their own typical breakfasts, they were asked to exchange foods in hypothetical breakfasts to create meals with less fat and more fiber. The interview also dealt with recent changes in breakfast habits, and perceptions of healthy breakfasts, dietary fat, and foods rich in fiber. Data were analyzed by logistic regression. RESULTS: Knowledge concerning sources and health attributes of dietary fiber was associated with usual consumption of bread and breakfast cereals rich in fiber. In a similar way, a positive attitude toward limited fat intake predicted consumption of reduced-fat milk products. However, no association was observed between food choices and knowledge of a food-packaging symbol indicating low-fat and fiber-enriched foods. CONCLUSION: Lack of awareness of, and knowledge about, healthy eating may be important barriers to the development of health promoting food habits by schoolchildren.     

Adherence and weight loss outcomes associated with food-exercise diary preference in a military weight management program

The more consistently someone records their food intake the more likely they are to lose weight. We hypothesized that subjects who kept track via their preferred method would demonstrate higher adherence and therefore improved outcomes compared to those who used a non-preferred method. Participants were randomly assigned to use a paper, PDA, or Web-based diary and classified as “Preferred” if they used their preferred method and “Non-Preferred” if they did not. Days adherent to diary use were collected for 12 weeks. Weight, % body fat, waist circumference, and self-efficacy scores were measured at baseline, 6 and 12 weeks. Thirty nine participants completed the 12 week study. Fifty nine percent were male. The mean age was 35 and mean baseline BMI was 33 kg/m² (± 3.5). Forty four % (n = 17) used their “Preferred” diary method and 56% (n = 22) did not. Participants who used their preferred diary were more adherent to recording both food intake (64.2% vs. 43.4%, p = .015) and exercise (60.6% vs. 31.2%, p = .001). Though no difference was seen between groups on weight management outcomes, these results suggest that diary preference affects adherence to diary use.     

Energy and Fat Compensation During Long Term Consumption of Reduced Fat Products

The objective of this study was to investigate the behavioral response to the long term realistic consumption of reduced fat products. During six months, a control group of 103 subjects had free access to about 45 commercially available full-fat products, and a reduced-fat group of 117 subjects had access to the reduced fat equivalents. These experimental products covered about 37% of total energy intake in the control group and 30% of energy intake in the reduced fat group. Other non–experimental food products were bought in regular shops. The results showed that, compared to a baseline measurement before the start of the study, energy intake increased from 10.4 MJ/day to 11.2 MJ/d in the control group, whereas it remained constant at 10.2 MJ/d in the reduced fat group. Fat intake in the control group increased from 99 g/d (35·6 en%) to 123g/d (40·6 en%), whereas fat intake in the reduced fat group decreased from 95 g/d (34·7 en%) to 90 g/d (32·7 en%). The energy and fat intake from experimental products was lower in the reduced fat group (3.1 MJ/d, 37 g fat/d) than in the control group (4.2 MJ/d, 71 g fat/d). There was some compensatory response in the consumption of experimental products: the ingested amount of experimental products was about 10% higher in the reduced fat group (447 g/d) than in the control group (399 g/d) [t=2.6;p<0.01]. There was no compensatory response in the consumption of non-experimental products. Both the control and reduced fat group consumed about 7.1 MJ/d and 53 g fat/d from non–experimental products. It is concluded that long term consumption of reduced fat products leads to a lower energy and fat intake, compared to the consumption of full-fat products.     

The smoking and dietary behaviour of lambeth schoolchildren II. the relationship between knowledge, attitudes and behaviour

As part of a study designed to examine the effect of a health education programme on 10-year-old schoolchildren, information was obtained on the children's knowledge, attitudes and behaviour concerning two health hazards, namely smoking and obesity. Cross sectional analyses showed that children who smoked were as aware of the health hazards of smoking as non-smokers but were less likely to hold anti-smoking attitudes. They were also more likely to think of themselves as “naughty” and “silly”. Conversely, children who subsequently adopted smoking were less aware of the health hazards of smoking than those who remained non-smokers. There was good evidence that obese children possessed more nutritional knowledge than the non-obese, and their attitudes to diet differed little. No relationship was demonstrated between reported energy intake and obesity, either cross sectionally or longitudinally. Relationships between knowledge and attitudes towards nutrition and the development of obesity were investigated, but there was only one significant finding, namely that boys identifying correct statements about nutrition put on less fat than other boys.     

Milk intakes are not associated with percent body fat in children from ages 10 to 13 years

Epidemiologic studies report conflicting results for the relationship between milk intake and adiposity in children. We examined prospective and cross-sectional associations between milk intake and percent body fat among 2245 children from the Avon Longitudinal Study of Parents and Children. Cross-sectional analyses were performed at age 13 y between total, full-fat, and reduced-fat milk intake assessed using 3-d dietary records and body fat from DXA. Prospective analyses were conducted between milk intakes at age 10 y and body fat at 11 and 13 y. Models were adjusted for age, sex, height, physical activity, pubertal status, maternal BMI, maternal education, and intakes of total fat, sugar-sweetened beverages, 100% fruit juice, and ready-to-eat cereals; baseline BMI was added to prospective models. Subset analyses were performed for those with plausible dietary intakes. Mean milk consumption at 10 and 13 y was (mean ± SD) 0.90 ± 0.73 and 0.85 ± 0.78 servings/d [1 serving = 8 oz of milk (244 g of plain and 250 g flavored milk)], respectively. Cross-sectional results indicated an inverse association between full-fat milk intake and body fat [β = -0.47 (95% CI = -0.76, -0.19); P = 0.001]. Milk intake at age 10 y was inversely associated with body fat at 11 y [β = -0.16 g/d (95%CI = -0.28, -0.04); P = 0.01], but not among those with plausible dietary intakes, suggesting that this association was influenced by dietary measurement errors. Milk intake was not associated with body fat at age 13 y after adjustment. Although our prospective results corroborate other findings of a null associations between milk intake and adiposity, our inconsistent findings across analyses suggest further investigation is needed to clarify the relation, and accounting for dietary reporting errors is an important consideration.     

Pureed cannellini beans can be substituted for shortening in brownies

Studies have shown white beans to be an effective fat replacer in dropped cookies. However, research is needed to determine whether legumes may be an effective replacement for fat in other types of cookies. This study determined the overall acceptability, sensory characteristics, and nutrient content of brownies (bar cookie) made using cannellini beans as a replacement for shortening. Cannellini beans were used to replace 25%, 50%, and 75% of the shortening (by weight) in a control brownie formula. One hundred twenty untrained panelists participated in rating the brownies on a seven-point hedonic scale. Analysis of variance conducted on the acceptability and sensory characteristics indicated a statistically significant effect when replacing fat with beans for acceptability, tenderness, texture, and flavor (P<.05). Post-hoc testing (Scheffe's test) indicated that neither the 25% nor the 50% bean brownies were significantly different from the control in overall acceptability, tenderness, texture, or flavor. Also, the 50% bean brownies, compared with control, had 2.6 g less fat and 21 fewer kcal per 1.4-oz serving. This study demonstrated that pureed cannellini beans can replace as much as 50% of the fat (by weight) in brownies, while yielding an acceptable and more nutritious product.     

Potato Fibers Have Positive Effects on Subjective Appetite Sensations in Healthy Men,but Not on Fecal Fat Excretion: A Randomized Controlled Single-Blind Crossover Trial

Dietary fibers can affect appetite and gut metabolism, but the effect of the novel potato fibers FiberBind and rhamnogalacturonan I (RG-I) is unknown. We, therefore, aimed to investigate the effect of daily intake of FiberBind and RG-I on appetite sensations and fecal fat excretion. In a single-blinded, randomized, three-way crossover trial, wheat buns with FiberBind, RG-I, or low fiber (control) were consumed by 18 healthy men during a 21-day period. Appetite sensation and blood samples during a 3 h meal test, fecal fat content, and ad libitum energy intake were assessed after each period. Compared to RG-I and control, FiberBind caused a higher composite satiety score (6% ± 2% and 5% ± 2%), lower prospective food consumption (5% ± 2% and 6% ± 2%), and lower desire to eat (7% ± 3% and 6% ± 3%) (all p < 0.05). FiberBind also caused higher satiety (6% ± 2%) and fullness (9% ± 3%) compared to RG-I (all p < 0.01). No effects on fecal fat excretion or energy intake were found. The RG-I fiber caused higher postprandial glucose concentration compared to FiberBind (p < 0.05) and higher insulin concentration at 180 min compared to control (p < 0.05). Compared to the control, RG-I and FiberBind lowered peak insulin concentration (both p < 0.05) and delayed time to peak for glucose (both p < 0.05). In conclusion, FiberBind intake could be beneficial for appetite regulation, but neither FiberBind nor RG-I affected fecal fat excretion or energy intake.     

Use of Trans Fat Information on Food Labels and Its Determinants in a Multiethnic College Student Population

ObjectivesTo examine the correlates of trans fat knowledge and trans fat label use; to examine the influence of trans fat knowledge, trans fat label use, and dietary attitudes on intake of high trans fat food.DesignCross-sectional survey.SettingAn urban commuter college.SubjectsTwo hundred twenty-two college students.Variables measuredTrans fat knowledge, food label use, high trans fat food consumption, dietary attitudes, and sociodemographic factors.AnalysisChi-square tests and multivariate logistic regression analysis assessed relationships between trans fat knowledge, trans fat label use, and consumption of high trans fat food.ResultsThirty-seven percent of participants reported never using trans fat information on food labels. Males and minority ethnic groups were less likely to report always using trans fat label information and displayed lower trans fat knowledge compared to females and non-Hispanic whites, respectively. Trans fat knowledge and importance of eating a low-fat diet were positively associated with both food label use and use of trans fat information on food labels. Nonuse of food labels and trans fat information on food labels were associated with higher consumption of fried food.Conclusions and ImplicationsTrans fat education and promotion of food label use is needed in college students, especially in high-risk groups such as males and ethnic minorities.     

Dietary Consequences of Recommending Reduced-Fat Dairy Products in the Weight-Loss Context: A Secondary Analysis with Practical Implications for Registered Dietitians

Replacing full-fat dairy products with reduced-fat varieties is a dietetic strategy for reducing energy intake while maintaining nutritional adequacy. This study aimed to explore the dietary outcomes of this recommendation in the context of weight loss. This study involved a secondary analysis of diet-history data for 86 adults (23 males and 63 females; body mass index=31.1±3.4) who had completed 3 months of a weight-loss trial in 2009, including advice to consume reduced-fat dairy products. Dairy food intake was categorized using the Australian 1995 National Nutrition Survey food hierarchy. Paired t tests and Wilcoxon signed rank tests determined dairy product consumption change after dietetic intervention. Total fat and energy per day from dairy products decreased significantly, from 14.1±1.2 g to 5.8±0.6 g and 283±20 kcal to 223±14 kcal, respectively, and total carbohydrate from dairy products increased significantly (P=0.04). Only 19.7% of participants met their dietary target of two to three servings of dairy foods per day at 3 months. When analyzed by sex, males decreased their intake of dairy products significantly, from 377.63±62.3 g/day to 357.3±46.7 g/day. Despite consuming less fat from dairy products, females did not significantly reduce energy intake from these foods (P=0.05). This study indicated that men and women responded differently to advice to change from regular to reduced-fat dairy products. Of more concern, however, is that in a weight-loss context, both men and women might choose to consume fewer servings of this food category with significant nutritional implications. Overall, this research highlights the need to consider the impact of sex and the background diet when recommending reduced-fat dairy products in the weight-loss context.     

Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey,Japan

Dish-based nutrient profile analyses are essential for setting goals to achieve a balanced diet. In 2014, the Japanese government proposed the “Healthy Meal” criteria, which requires a salt content of 3 g/650 kcal per meal. To examine the current intake status of a nationally representative sample, we conducted a series of secondary analyses of the 2014–2018 National Health and Nutrition Survey data. Participants (aged 18–74 years) were grouped as “high-salt” consumers if their salt intake was 3 g/650 kcal or higher and “adequate” consumers if they consumed less than 3 g/650 kcal. A total of 13,615 participants were identified as “adequate” consumers and 22,300 as “high-salt” consumers. The median salt intake in the “high-salt” group was 11.3 g/day, while that in the “adequate” group was 7.5 g/day. Almost all dishes consumed by the “adequate” group had significantly high energy and fat content but low salt content, compared with those consumed by the “high-salt” group. For example, the median energy, fat, and salt contents in the main dishes consumed by the “adequate” group were 173 kcal, 10.4 g, and 0.9 g/dish, respectively, while those in the main dishes consumed by the “high-salt” group were 159 kcal, 8.9 g, and 1.1 g/dish, respectively. Examples of balanced dishes that are low in both salt and fat content can be proposed to help improve the Japanese consumers’ dietary behavior.